Mmmh! This is such a happy discovery! This is so good! … which was then the capital of Andhra Pradesh, to set up a sweet shop. That sweet shop became the iconic G. Pulla Reddy… … with branches across Andhra Pradesh, Telengana… … and fans of its sweet offerings, its delicious Mithai… … across the world. Let’s go and taste some delicious mithai
at G. Pulla Reddy So we’re at the first outlet of G. Pulla Reddy. And actually the first outlet… … began near Konda Reddy Buruju… … which is the famous fort, the Purana
Qila, here at Kurnool. And about 40 years ago… … the sweet shop moved to its present location. That’s Mr. G. Pulla Reddy… … who began G. Pulla Reddy Sweets. So Mr. Jaganatham, and Mr. Raghava Reddy look after… … the oldest outlet of G Pulla Reddy. So we’re beginning with some of the oldest sweets… … made here at… … G. Pulla Reddy. So we’ve got the Khova Puri which I’m told is… … one of the oldest offerings here and still very popular. And then of course you have the Badushah. And the Mysore Pak. So all sweets here at G. Pulla Reddy are
made with pure ghee. And I’m told, and I’ve read this up… … when G. Pulla Reddy first came to Kurnool to begin the sweet shop… … he insisted on making sweets of the
highest possible quality. Which meant using the most pure ghee that he could find available. And therefore the prices of G. Pulla Reddy… … at that point in time, in 1948… … were higher than what other sweet
stores were charging. But very soon, people tasted the sweets… … and understood the quality of it. And therefore, as they say, the rest is history. So I’m going to begin by tasting the… … which is hugely popular, which is… … very old and much recommended. Mmmh. You have that maida casing. But that maida casing serves only to hold… … the sugary sweet… … khova that is there inside. You can taste that buttery goodness of the ghee… … and of the dairy, of the khova that’s there in this… … Khova Puri. You can see the layers… … of the dough… I think next we are going to go for the Badushah. And a Badushah is nothing but a crusty maida cookie… … that’s encased in a sugar syrup. I don’t think you can get a sweet as simple as this. Maida, ghee sugar. And of course, deep-fried goodness. The texture of this Badushah is crumbly on the outside and gooey inside. The Mysore Pak… … is also a popular offering here at G. Pulla Reddy. Here they make two versions. The original version than they make… … is a hard crumbly biscuity sort of a Mysore Pak. And then they also have… … a softer Mysore Pak that… … I’m told came much later. So let’s taste the older version of the Mysore Pak here. You can see the… … the colour variation in this Mysore Pak. So you’ve got a light going to a… … slightly deeper brown. I suspect the deeper brown colour… … comes from the roasting of the Mysore Pak, of the Paaka (sugar syrup) in that kadhai. So texture-wise it’s quite crumbly. It’s not really the sort that melts in your mouth. You know, what’s interesting is that this Mysore Pak… … is combination of certain parts which I suspect… … would melt in the mouth… … that light yellow part… … and then you have that biscuity deeper brown… … part of the Mysore Pak, which lingers
on in your palate. Mmmh. That certainly is more crumbly… … it’s more biscuity… Let’s also taste a bit of the… … soft Mysore Pak. This is unbelievably soft! This just breaks under its own weight. Mmmh. That just dissolves in your mouth. It’s ghee that goes into both the Mysore Paks. One crumbly, and one… … unbelievably melt-in-the-mouth. Both of them, delicious though. Aah! Lovely! So staying with the classic Mithai here at… … G. Pulla Reddy, we’ve got another one. This is the… … Soan Patti, which is also known as the Gatti Mithai I’m told for people who come from Mumbai. And this is another specialty here at G. Pulla Reddy. So it’s basically germinated wheat… … sugar and ghee. And he’s cut this for me because this is a very hard, candy sort of a sweet. Mmmh. It feels hard initially but it just… … breaks into this gooey, sticky sort of a mass. What you really find is the texture of the sweet… … which is that gooey, gummy, sticky sort of a texture. Mmmh. What you taste is all that ghee that’s gone
into this Soan Patti. This is a Mithai that can easily stay for a month or two. Because of the pure ghee that’s been used in this. This is the world famous… … Pootharekulu or paper sweet. This is actually rice flour… … sugar, and ghee that is fashioned… … into these thin sheets… … which are almost like paper. Wow. You can see how transparent… … this sweet is. And that’s why it’s called
the Paper Sweet. I’ve never tasted this before. So this I’m told is one of the newer sweets here at G. Pulla Reddy. Actually, it’s quite unnerving because when you hold it… … it feels like you’re holding paper. But you want to eat this paper. Mmmh. So the first bite, the first impression on the palate… … you taste nothing, You literally feel like you’ve… … put a thin piece of paper in your mouth. And then, once that thin piece of paper dissolves… … you then taste the sugar… … which is similar but made with jaggery. It opens up like a sheet of paper. But it has jaggery in it, and ghee. You can see these brown flecks that is nothing but the jaggery. And I’m told it’s the regular jaggery that is used. The jaggery that they get locally out here. Aah! You can also see a thick fleck of jaggery right here. Let’s taste the Jaggery Pootharekulu. Pootharekulu is what it was called. Now it’s called Poothareku… … or paper sweet. Mmmh. I like this one even better because it has that earthy… … sweetness of the jaggery. Sugar Poothareku is a little sweet. Because once you taste the rice paper… … you’re then tasting the sugar and the ghee… … which kind of makes it a little sweet
after the first bite. But this one… … has the jaggery, and the jaggery has
that earthy sweetness. This is such a delightful find here in Kurnool. Mmmh. All that you first taste… … is what you would taste if let’s say, you put paper in your mouth. But then, as that… … thin, translucent… … paper dissolves, you taste the goodness of that ghee… … and that jaggery that’s rolled into this Pootharekulu. This is such a happy discovery. This is the Khova, the milk that is reduced… … down to milk solids along with sugar. And I’m told this is also very popular here,
very famous here… … locally, I’m told in Kurnool. So the paper sweet that we tasted is about 10 odd years old. But these sweets, the Khova… … the Mysore Pak, the Badushah, the Khova Puri… … are the original sweets here at G. Pulla Reddy. You can taste, the lightly caramelized… … toasty notes of the milk… … as it has turned into a milk solid… … over a period of time on fire. And that lends the Khova a slight… This is so good. I think the ultimate deliciousness lies… … in the simplest of foods. And some of the Mithai that I’ve tasted here… … is testament to that. Especially this.. … pure Khova here at G. Pulla Reddy. So basically the tasting here has largely been… … basis recommendations, basis what they’ve recommended here as the oldest sweets. And of course, some of the newer sweets. And the recommendations that we got on social media. So I’m literally tasting… … most of the sweets that you asked me to taste here at G. Pulla Reddy. And this Kaju Barfi is just another one of them. So this is similar to a Kaju Katli… … those from the North would probably identify with this. But this is thicker. It’s thicker like a Barfi and of course you’ve got the silver sheet, the Varak as a garnish on top. Mmmh. You definitely taste… … the richness of the cashew. I also get the hint of a spice, I’m not sure if there’s… … cardamom that’s gone into this. But, there’s the subtle lilt of a sweet spice. What I also like is the fact that the sugars in this… … are very toned down. So it’s not… … punch-in-your-face sort of sugary… So if you’d like a decadent slice of history… … do drop by at Kurnool, at G. Pulla
Reddy, the first store… … where it all began as they say… … and savour some delicious mithai. Until the next episode of Gourmet On The Road… … stay safe, and happy eating! If you enjoyed this video, don’t forget to subscribe, share and leave a comment. If you’d like to support Food Lovers TV… … do log on to foodlovers.in and hit the ‘Support Food Lovers’ banner. Links in the description below. Happy eating!