Palani panchamirtham, the first temple prasadam to bag the GI tag

The secret of its unique taste in every batch lies in blending the five main ingredients in the precise ratio. A kitchen whips up 20,000 to 30,000 jars and tins a day off season. During seasons, the number can touch even 1 lakh-1.25 lakh jars and tins a day

from | The Hindu https://ift.tt/pH5D0C9