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Rajasthan, often renowned for its majestic forts, vibrant culture, and historic tales, is equally famous for its rich and diverse culinary heritage. Among its most celebrated offerings is the iconic ghewar. This disc-shaped, honeycomb-patterned delight is synonymous with Rajasthani sweets, often crowned with rabdi or malai. While ghewar’s exquisite texture and flavour are indisputable, the state’s repertoire of sweet dishes extends far beyond this beloved treat. From the yoghurt-heavy balushahi to the unique kalakand made with paneer, Rajasthani sweets are a part of the state's crown.
Rajasthan’s sweets may appear simple at first glance, often comprising basic ingredients like ghee, gram flour, maida (refined flour), and mawa (reduced milk solids). However, the magic lies in their preparation. These confections frequently feature rich sugar syrups (chashni) and are adorned with cashews, almonds, and pistachios, adding layers of texture and flavour. Interestingly, these sweet treats are not reserved for the end of a meal. In Rajasthan, they are enjoyed throughout the day, sometimes even paired with a glass of milk. The diversity of regional sweets, from Jodhpur’s mawa kachori to Bikaner’s rasgullas, showcases the vast culinary landscape of the state. Here, we explore some of these hidden gems that deserve the spotlight just as much as the famed ghewar.
Doodhiya Kheech
Originating from the Bhilwara-Udaipur region, Doodhiya Kheech, also known as Doodh ka khichda or kheech gehu ka khichda, is a winter delicacy made with whole wheat, milk, sugar, and dry fruits. The preparation involves soaking whole wheat, removing the husk, and cooking it into a thickened porridge-like consistency. Often enjoyed during festivals like Akshay Tritiya and Makar Sankranti, this dish is both nourishing and energy-boosting. Tarla Dalal, in her Rajasthani Cookbook, likens its texture to that of rabdi, highlighting its rejuvenating qualities for those recovering from illness.
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Misri ki Roti is a simple yet elegantly presented sweet, resembling a larger nankhatai. Made by combining ghee, sugar, and maida into a dough, it is then rolled out, cut into various shapes, and decorated with kesar, edible colours, elaichi (cardamom), rose petals, and nuts before baking. This dish is typically enjoyed during winter and has a long shelf life. The key to perfecting Misri ki Roti lies in allowing it to cool completely before removing it from the baking tray, ensuring it retains its shape and texture.
Besan ki Chakki
A traditional Diwali treat, Besan ki Chakki, also known as Besan ki Barfi, is a rich and complex sweet made from gram flour. The process begins by kneading besan with ghee and water into a dough, forming balls that are fried in ghee. Once cooled, these are broken into smaller pieces, sieved, and cooked in a sugar syrup with mawa, kesar, and ghee. The mixture is then spread onto a plate, decorated with almonds and pistachios, and cut into squares. This sweet is particularly enjoyed during the colder months for its warmth and richness.
Diljani
A Udaipur speciality, Diljani combines boondi and orange juice in a unique and refreshing dessert. Using a special perforated spoon, a loose gram flour mixture is dropped into ghee, creating tiny boondi pearls. These are soaked in a saffron and cardamom-infused sugar syrup before being dipped in a mixture of orange juice and nuts. The result is a delightful blend of flavours and textures, with the citrusy tang of the orange juice complementing the sweetness of the boondi.
Guna
Guna is a sweet specifically associated with the spring festival of Gangaur, which celebrates the union of Shiva and Parvathi. This prasad consists of wheat flour kneaded into a stiff dough with ghee, sugar, and elaichi. The dough is rolled out, cut into long strips, and coiled into tight spirals before being deep-fried and soaked in warm sugar syrup. There is also a savoury version of guna, showcasing the versatility of this traditional sweet.
