Satiate your sweet tooth with jalebis, khurchand wadi and raghodas laddoos
Craving some sweet meat, I drive to Budha Halwai which is located near Bhadrakali Mandir. A fresh batch of jalebis is being fried as I enter. I stop to feast my eyes on the agility of the halwai as he deftly pours the jalebi mixture into the hot oil with one hand while shifting the frying jalebis to one side with his other hand.
The shop is full of customers seated on wooden benches savouring the sweet meat with rabri and curd. The rabri and curd are also prepared inhouse. The shop is named Manohar Mithai and it is where Budha Lakshman Wagh worked. Later, he bought the shop and is credited for making its jalebis famous. Hence, in Nashik the shop is called Budha Halwai as a tribute to him.
“Budha was a visionary who started selling jalebis in the evening too. Formerly they were only sold in the morning. The trend caught on,” mentions Vinod Gokhale who has been working here since 25 years. Budha is also the pioneer of making jalebis from potato and sago flour. Called batata or potato jalebis, they are prepared twice in a year during Ashadhi Ekadashi and Maha Shivratri when devotees observe fast and can eat these jalebis. On both these days the normal jalebi is not prepared.
Don’t miss the Khurchand wadi, Raghodas laddoos, shrikhand and aamrakhand. Khurchand wadi is a burfi prepared using a special Nashik recipe. The process of preparing wadi takes an entire day. Raghodas laddoos are prepared from roasted semolina, khoya and sugar.
Know before you go: Budha Sweets is open from 8.30 am to 9.30 pm and the jalebis are freshly prepared in front of you. You can get them packed for outstation too.