This study investigates the effect of silver wafer (chandi ka vark) on the microbial growth and freshness of the Indian sweet, gulguley pue (dumpling puey, a simple sweet wheat dumpling which is stir fried), a culinary tradition with deep ancestral roots. Two identical samples of the sweet are be prepared: one covered with a layer of commercial-grade silver wafer and a second sample left uncovered. Both samples are be stored under normal ambient conditions (room temperature and humidity). Microbial growth is be assessed after a period of ten-weeks. Samples are be taken and examined under an upright microscope to observe and compare the morphology and presence of microbial colonies, including bacteria and fungi, on the surface of each sweet. Changes in physical appearance (color, texture, presence of mold) and sensory attributes (smell) are also be recorded. It is hypothesized that the sample of gulguley pue covered with silver wafer are exhibit less visible microbial colonization and maintain a better state of freshness compared to the uncovered control sample. The findings of this study are providing a scientific basis for understanding the potential role of silver wafer in food preservation and its impact on the shelf life of traditional sweets, while honoring the ancestral wisdom behind this practice.