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Haldiram's

Patisa

Name: Patisa
Brand: Haldiram's

Use in moderation SafeShelf · review pending

NOVA 3no artificial coloursno artificial preservativeshigh saturated fattraditional mithaivegetarianpregnancy-safelactose-freeenjoy in moderation

Serving

100 g

Pack

—

Ingredients

Barcode

8904319500535

Buy on Amazon

01 — Ingredient mix

What’s in the box, ranked from most concerning.

Each ingredient gets a tier from our researched dossier. The list sorts worst-first; the donut summarises the distribution. Tap any ingredient for its full dossier.

Caution · 3 ingredients shown

Caution3 of 8 ingredients

SugarCaution

GheeCaution

Refined Wheat Flour (Maida)Caution

Cleared 5▾

Gram Pulse FlourCleared

AlmondCleared

Muskmelon SeedCleared

PistachiosCleared

CardamomCleared

02 — Claims audit

Every label claim, fact-checked.

We treat each claim as a question — does what’s inside back it up? Tap a claim for the reasoning.

3/5

claims fully supported

“Flaky Sweet Made with Sugar, Gram Pulse Flour and Dry Fruits”true

Ingredient list confirms sugar (lead ingredient), gram pulse flour at 16.33%, almonds at 0.37%, muskmelon seeds at 0.35%, and pistachios at 0.13%; all three claimed components are present.

“Handcrafted Sweets of India”unverified

No data in any of the four sources (nutrition, ingredients, extra information, or claims) confirms an artisanal or handcrafting production process; the product is manufactured at an industrial facility in New Delhi.

“Desi Ghee”unverified

Ghee is listed as an ingredient, consistent with desi ghee use; however, no independent certification, AGMARK grade, or compositional analysis confirming 'desi' (pure cow/buffalo clarified butter) versus blended or processed ghee is present in the available data.

“No Artificial Colours, Flavours and Preservatives”true

The full ingredient list — sugar, ghee, gram pulse flour, refined wheat flour, almond, muskmelon seed, pistachios, cardamom — contains no artificial colouring agents, synthetic flavouring substances, or chemical preservatives.

“Cereal based dessert (Proprietary Food)”true

The product contains refined wheat flour (a cereal derivative) and gram pulse flour as its primary structural bases, and it is declared under FSSAI's proprietary food classification; the categorisation is consistent with the ingredient composition.

03 — The fuller picture

Read the whole thing if a one-line verdict isn’t enough.

What’s in favour, and what’s working against it

In favour

No artificial colours, flavours, or preservatives
Contains dry fruits — almonds, pistachios, and muskmelon seeds
Made with traditional ghee rather than hydrogenated or partially hydrogenated fat
AGMARK quality mark visible on packaging
Certified vegetarian (green dot)

Working against

Extremely high saturated fat: 19 g per 100 g, exceeding a full day's limit
High sugar: 25 g per 100 g, at WHO's entire daily free sugar ceiling
Very high calorie density: 515 kcal per 100 g serving
Contains refined wheat flour (Maida) — high glycaemic index, low fibre
Trans fat present at 0.1 g per 100 g
Dry fruit content is minimal (almonds 0.37%, pistachios 0.13%), limiting nutritional benefit

Who should approach with care

Diabetes — Sucrose (25 g/100 g) causes rapid postprandial glucose spikes, refined wheat flour (high GI ~70–74) compounds glycaemic load, and ghee's saturated fat may worsen insulin resistance — a triple burden for individuals with type 1 or type 2 diabetes.

Heart Disease — Saturated fat from ghee (19 g/100 g) alongside high sugar and refined wheat flour is associated with elevated LDL cholesterol, raised triglycerides, and atherogenic risk per WHO and prospective cohort evidence.

Hypertension — High saturated fat from ghee can adversely affect lipid profiles, and excess sugar intake is linked to raised blood pressure via cardiometabolic pathways documented in WHO-referenced reviews.

Children — 25 g sugar per 100 g meets WHO's entire recommended daily free sugar limit for children; combined with refined wheat flour's high glycaemic load, regular consumption poses risk of dental caries and early metabolic dysregulation.

Obesity — At 515 kcal/100 g, driven by calorie-dense ghee and sugar, this product can significantly contribute to positive energy balance; systematic review evidence links high free sugar and saturated fat intake to increased body weight.

Gluten Intolerance — Refined wheat flour contains gluten proteins (gliadin and glutenin) that trigger autoimmune intestinal damage in coeliac disease; the product also notes wheat as a declared allergen on the label.

Nut Allergy — Almonds and pistachios are both declared major tree nut allergens (FAO/WHO; FALCPA; EU Regulation 1169/2011); the label additionally warns of facility cross-contact with nuts and sesame.

Kidney Disease — Gram flour, almonds, and pistachios contribute phosphorus, potassium, and oxalates that can accumulate in impaired renal function; the high sugar and saturated fat content also accelerates CKD-associated metabolic risk.

Liver Disease — Ghee's dense fat load can stress hepatic metabolism in individuals with non-alcoholic fatty liver disease or cirrhosis; a clinician should guide intake of this calorie- and fat-dense product.

Ibs — Gram flour's galacto-oligosaccharides (high-FODMAP), wheat flour's fermentable fructans, and high sucrose can each independently exacerbate bloating, gas, and abdominal discomfort in individuals with irritable bowel syndrome.

Ibd — Both gram flour (high fibre, FODMAP-rich) and refined wheat flour (pro-inflammatory refined carbohydrate) may worsen gastrointestinal symptoms during active inflammatory bowel disease flares; a gastroenterologist should guide intake.

Infants — Whole nuts (almonds, pistachios) present a choking hazard; ghee should be introduced only at age-appropriate stages under paediatric guidance; and the high sugar and saturated fat density is unsuitable for infant or toddler diets.

Pregnancy — Reliance on refined wheat flour displaces folate- and B-vitamin-rich whole grains critical for fetal neural tube development, and the high saturated fat and sugar content adds cardiometabolic burden during pregnancy.

Gout — Calorie-dense ghee contributes to weight gain and metabolic syndrome, which are independent risk factors for gout flares; muskmelon seeds' purine content at high doses may also elevate uric acid.

Phenylketonuria — Refined wheat flour and gram flour both contribute dietary protein and thus phenylalanine; individuals with phenylketonuria must carefully account for total phenylalanine intake across all protein-containing foods in their diet.

The full analysis

Haldiram's Patisa is a classic North Indian confection bought as a festive treat or gifted during celebrations. It is made entirely from traditional whole-food and culinary ingredients — no E-numbers, artificial colours, flavours, or preservatives — which is genuinely commendable. However, this clean-label picture masks a challenging nutritional profile: at 515 kcal, 19 g saturated fat, and 25 g sugar per 100 g, a single full serving delivers roughly one full day's saturated fat limit (WHO: ≤20 g/day for a 2,000 kcal diet) and meets the entirety of WHO's recommended daily free sugar ceiling (25 g). The most useful takeaway for a curious consumer is that Patisa is nutritionally best treated as a small, occasional indulgence rather than a snack — its traditional ingredient list is reassuring, but the sheer density of saturated fat and sugar means even modest portions carry significant metabolic load.

Manufacturer

Haldiram Marketing Pvt. Ltd.

Region

Source

MANUAL

Analysis

Independently researched