৩০০ টাকা ছাড় ! মাত্র ৩০০০+ বাজারে
Akher Gur Standard (Sugar Jaggery) 1kg
Bogra Current Morich Tk. 130
1 kg
Tk. 160
Sugarcane Jaggery is made from pure sugarcane juice without using any chemical additives and retaining its natural nutrients.
ghur, mithai
Related Products
Farmers Best Tej Pata (Bay leaves) Add
100 gm
Tk. 30
Tej pata or Bay leaves are commonly found in biryani, pulao, soups, curries and most sub continental dishes. The presence of vitamin A and C along with folic acid and various minerals in bay leaf makes it a nutrient-dense herb.
mosla,moshla,mashala,masala,gorom mosla,gorom moshla
Farmers Best Alu Bokara Add
100 gm
Tk. 90
Alu bokara is a pulpy fruit that has a number of health benefits if consumed as a part of a balanced healthy diet. Eating Alu bokara helps to maintain body weight and combats diabetes and obesity. It lowers cholesterol, improves blood circulation and quality, and helps to maintain proper heart health.
mosla,moshla,mashala,masala,gorom mosla,gorom moshla, bokhara, bokara, aloo bokhara, alu bokhara , bakhara, bakara
Radhuni Roast Masala Add
35 gm
Tk. 65
Radhuni Roast Masalais a unique combination of different exotic spices, which facilitate everyone to cook delicious roast at their home in an easy way.
Saffola Active Plus Edible Oil Add
5 ltr
Tk. 1,700
Give your fitness goals a helping hand. Choose Saffola Active, a smarter way to stay fit. Saffola Active blended edible oil comes with LOSORB technology which results in upto 27% lesser oil so that you consume less oil every meal. Saffola Active cooking oil is high in Omega-3 (alpha linolenic acid), which contributes to the maintenance of normal blood cholesterol levels. Saffola Active’s Dual Seed Technology gives you the goodness of 2 oils in 1. Since quantity of oil consumed every day is as important as the quality of oil you choose for daily cooking, Saffola Active blended edible vegetable oil helps you ensure both. Boost your efforts to stay active by choosing Saffola Active. As compared to commonly consumed cooking oils; basis frying studies on potato, 2018. “