A sweets-and-farsan house, not a factory
Seventy-four years of mithai, farsan and namkeen made every morning on one corner of Gopipura, Surat.
Jagdish Farsan opened in 1952 as a single kadai on the footpath outside the Gopipura textile market. Jagdishbhai Mehta fried fafda and gathiya from four in the morning for the mill workers walking to their shift, and sold out by nine. The shop that stands there now is the same address, two doors wider.
We still cook to the day, not to the shelf. Chana besan is ground for us in Unjha and used within the week. Ghee comes from a dairy cooperative in Navsari and is the only fat in every one of our sweets - no vanaspati, no palm oil, no shortcuts. The farsan kadai is drained and refilled with fresh groundnut oil daily, which is the single most expensive habit in this kitchen and the one we will not give up.
Nothing we sell contains preservatives or added colour, which is why a khakhra keeps for three months and a penda keeps for four days. Our kitchen is FSSAI licensed and fully vegetarian, every pack carries its batch date, and if a sweet reaches you past its best we will replace it without asking you to send it back.
- Frying in Surat since
- 1952Frying in Surat since
- When the kadai is lit
- 4 AMWhen the kadai is lit
- Generations in the kitchen
- 3Generations in the kitchen
A short history
1952
One kadai in Gopipura
Jagdishbhai Mehta starts frying fafda and gathiya for the morning mill shift.
1978
The mithai counter
The second generation adds mohanthal, penda and kaju katli, all in pure desi ghee.
1996
Festive boxes
The first Diwali gift boxes go out to Surat families and their relatives abroad.
2021
Courier across India
Sealed tins and vacuum pouches let farsan travel two to four days and still stay crisp.
What we hold to
Pure desi ghee only
No palm oil, no vanaspati, no dalda. Ghee and fresh groundnut oil, nothing else.
FSSAI licensed kitchen
100% vegetarian, no preservatives, no added colour. Batch date on every pack.
Fresh to your door
Same-day dispatch across Gujarat, 2-4 days elsewhere in India. Cash on Delivery welcome.
What customers say
“We have ordered the Diwali box from Jagdish for eleven years running. The mohanthal tastes exactly like it did when my father used to bring it home from Gopipura.”
“Sent four kilos of fafda and gathiya to my son in Bengaluru before Diwali. It reached on the third day and was still crisp enough to hear across the room.”
Know what came out of the kadai today
One message a week with the day’s fresh batch, and a reminder when festive booking opens. Nothing else.