Most Rajasthani sweets use desi ghee, mawa, nuts and cardamom powder, and are hallmarks of the state’s royal heritage.
Rich and heavy, Rajasthani cuisine boasts sweet treats that are along the same lines. Most Rajasthani sweets use desi ghee, mawa, nuts and cardamom powder, and are hallmarks of the state’s royal heritage. They range from simple treats that can be prepared at home to complex ones that sweet shops specialise in. Here are eight Rajasthani sweets that you must try:
Made with refined flour, ghee and milk, ghevar is a classic disc-shaped Rajasthani sweet. Spongy and yellow in colour, it is soaked in sugar syrup and served topped with nuts, saffron and sometimes even rabri. There are different varieties of ghevar like mava ghervar and malai ghevar.
A soft and chewy sweet treat, dilkushar is also known as mohanthal or besan ki chakki. It uses besan, khoya, milk, ghee and cardamom powder. The besan mixture is doused with sugar syrup and allowed to set, after which cardamom powder and chopped nuts are sprinkled on top to add some crunch.
Moong dal halwa
Usually prepared during the winter, moong dal halwa is a comforting Rajasthani sweet made with soaked moong dal, milk, ghee, sugar, saffron and cardamom powder. The resulting mixture is gooey and best enjoyed hot, garnished with chopped nuts. Some recipes use jaggery instead of sugar.
Made with atta or besan and semolina, milk, jaggery, poppy seeds and cardamom powder, churma laddoos are sweet balls that are a delight to bite into. Some cooks add coconut and sesame seeds for a different flavour. Generally eaten as part of meals after Hindu fasts, churma laddoos may also be enjoyed with dal-baati.
Hailing from the beautiful city of Udaipur, doodhiya kheench is made with wheat, milk, sugar, saffron and dried fruits. It is essentially a wheat porridge. Doodhiya kheench is prepared for the annual spring festival of Akshaya Tritiya and is similar to rabri. Traditionally, it is made in a copper utensil on top of an angithi.
Chhena malpua is a sweetened pancake made with a batter of paneer, sugar, nutmeg powder, saffron and ghee. The pancakes are deep-fried, soaked in sugar syrup and served topped with rabri or almonds and pistachios. Chhena malpua is soft and decadent, and will easily melt in your mouth.
Unlike regular kachori, mawa kachori is sweet and made with all purpose flour, ghee, mawa, dried fruits and crushed cardamom. The kachoris are deep fried and dipped in sugar syrup, resulting in a crunchy sweet treat. They may be cooked during festivals or enjoyed with a cup of tea.
Kalakand is believed to have originated in Alwar in Rajasthan. It is popularly known as Alwar ka milk cake and is made with paneer and sweetened milk. Kalakand is topped with saffron and nuts. A shop named Baba Thakur Das & Sons was the first to bring kalakand to Alwar in 1947.