Stone-Pounded Masale
Hathras hing, Mathania chillies, and single-origin spices ground fresh for each batch.
Generational Craft
Our Heritage Story
ROOTED IN TRADITION. MADE FOR TODAY.
Started in 1982 in the royal lanes of Rajasthan, Jai Jinendra Namkeens was founded on a simple sacred vow: uncompromised purity, freshly cold-pressed oils, hand-pounded spices, and zero preservatives. Every single batch of our signature Ratlami Sev, Hing Kachori, and Pure Ghee Mithai is prepared under strict shuddh vegetarian protocols in dedicated cleanrooms. When you open a packet anywhere in India, you savour the exact crisp crunch of our halwai ovens on the day it was fried.
40+
Years Generational Halwai Heritage
1M+
Homes Pan-India Dispatches Served
A timeline of craft
1982
A Sacred Vow in Rajasthan
Founded in the royal lanes of Rajasthan on uncompromised purity — cold-pressed oils, hand-pounded spices, and zero preservatives.
1998
Dedicated Shuddh Kitchen
Separate cleanroom bays for namkeens and mithai, following strict Jain-friendly preparation principles.
2012
Nitrogen Seal Standard
Medical-grade food nitrogen flushing becomes our pan-India crispness promise for every pouch and tin.
Today
Homes Across India
Festive hampers, corporate trunks, and chai-nashta staples dispatched to 26,000+ pin codes within 24 hours of frying.
Kitchen craft pillars
Small-Batch Frying
Kadhai craft in limited lots so every strand of sev keeps its signature crunch.
Halwai Mithai Rituals
Bilona cow ghee, slow roasting, and silver-vark finishing for royal festive sweets.