Our Story
A family kitchen in Pendle Hill, one belief, and a lot of ghee — here’s how Halwai came to be.
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How We Started
Halwai began with a simple frustration: mithai bought off a shelf in Australia rarely tasted like the mithai we grew up with. So we started making our own — small batches, real ghee, and the same ratios our family has used for generations.
Today, every ladoo, burfi and peda that leaves our Pendle Hill kitchen is still made the same way it started: by hand, fresh, with nothing imported and nothing shortcut.
What We Stand For
Four things we don’t compromise on, no matter how busy festival season gets.
01
Every sweet is made from scratch in our Pendle Hill kitchen — nothing arrives pre-made.
02
Fresh dairy, real dry fruit, no additives — made to be eaten within days, not months.
03
Our entire kitchen and every recipe on the menu is strictly vegetarian.
04
Ratios and techniques passed down, not sourced from a supplier catalogue.
Made in Sydney
Sweets on the menu
Days a week, fresh
Preservatives added
Inside The Kitchen
“Halwai has completely taken me back to my childhood in India.”
Priya S.
Melbourne
“Ordered a mixed mithai box for Diwali — it was the highlight of our celebration.”
Rahul T.
Sydney
“Placed a bulk order for a wedding and Halwai delivered on time, beautifully packaged.”
Amit S.
Perth
“Whether it’s rasmalai, burfi or laddoo — every sweet tastes amazing, every time.”
Neha D.
Brisbane
Before you order,
