JAUZI HALWA displayed at Hameedi Confectors in Hyderabad | Photo Credit: Special Arrangement
In the Old Town of Hyderabad, where Biryani’s fragrance is mixed with the chaos of the Moazam Jahi market, he has a small 105 -year -old trade. Hameedi confectioners serve Jauzi Halwa, Turkish sweet, who once enchanted the last Nizam Mir Osman Ali Khan. It’s not just a dessert – it’s a history in every bites.
In a rapidly developing world, this small trade adheres to tradition and emits nostalgia with every sticky, sweet bit. Inside the Ořechový, Saffron Halwa trays shone in the middle of the hustle and bustle of the market. Hameedi Confectioners, who began a young boy with big dreams, mixes Ottoman wealth with Deccani Spice. Each spoon tells about the royal holidays and heritage born of ambitions.
In 1913 established
Imagine this: It’s 1913 and a 15 -year -old Turkish boy named Mohammed Hussain sets a small, nameless stand in the then remote corner of Hyderabad. Without the right roads or street headlights, they settle under the flashing lamps and create sweets recipes from his homeland.
Among them is Jauzi Halwa, a decadent mixture made of germinated wheat flour, milk, saffron, ghi and mysterious spices – nutmeg or “jouz” in Urd, giving a sweet name. The word of its unique taste is spread like a fire, reaching the ears of Osman Ali Khan, the last Nizamu Hyderabad. One taste and Nizam was struck. He made a shop named after the nickname of his son “Hameedi” and sent a letter with his royal seal – a framed treasure that was still proudly in the shop.
Why is it so strange?
What does Jauzi Halwa do so special? It is not just an ingredient – although nutmeg, saffron and generous chillings Ghee – create a rich, granular texture that melts in the mouth. It’s the job of love behind it. Creating one batch lasts 16 hours, with workers mixing in shifts to achieve the consistency of the signature. Halw’s pulsating red shade, overflowing cashew and edible silver foil, is a holiday for the eyes, while its fine spices – nutmeg, stepmother and cardamom – dance on the floor. Unlike too sweet desserts, Jauzi Halwa hits balance, lighter on sugar, but heavy to taste, making it a filling.
Malvin sold daily
The heritage of Hameedi confectioners is not just one sweet. The shop, now Hyderabad institutions, offers more pleasure like Badam Ki Jaali and Motichoor Ladoo, but Jauzi Halwa remains a star. It is popular with weddings and celebrations, with almost one fifth of the daily. Not an undemanding exterior of the store deals with its royal pedigree and customers do not mind a modest atmosphere when the reward is the bite of history.
Mazhar, the grandson of Mohammed Hussain, today carries a torch and ensures that the recipe remains unchanged. “We serve it with love, just like my grandfather,” he says, grinning. This love, associated with the heritage loaded with spices, keeps Hameedi prosperous in the middle of modern competition. For Hyderabadis and visitors, there is no trip to Hameedi for Jauzi Halwa just about satisfying a sweet tooth-it is to enjoy a piece of the soul of the city, one hazel bite at once.
(Student is interunative with Hindu Hyderabad)
Published – May 28, 2025 06:22
