Boasting of its royal tradition and culture, Rajasthani cuisine is known for being spicy and full of masala. But have you tried their sinful desserts?
This soft, chewy yet delectable dessert is also known as Mohanthal. It is traditionally made with coarsely ground besan, mawa (khoya), cardamom powder, sugar, milk, almonds and dollops of ghee.
A wheat porridge popular during winters, and is believed to have originated in Udaipur, doodhiya kheench is similar to rabdi and tastes best when made on a sigdi (angithi) in a degchi (copper utensil).
Made with maida, sugar, sodium bicarbonate, yogurt and milk, this flaky sweet is deep fried on low heat and then dipped in a bowl full of sugar syrup.
Ghevar is a disc-shaped dessert and has toppings that include rabdi, malai, mawa and many more delights. It is made with refined flour, desi ghee, milk, saffron, cardamom powder and sugar.
Generally prepared during Vrats (fasts) like Karwachauth, Churma Laddoo is not only popular in Rajasthan, but it is savoured in Gujarat too.
A delicate and lacy dessert made fresh with paneer, chhena malpua can effortlessly melt in your mouth, and is best enjoyed with a dollop of rabdi on top.
Mawa Kachori is a sweet kachori, which is a pastry filled with aromatic mixture of mawa (khoya) and loads of nuts, making it a festive dish.
Generally prepared during winters, moong dal halwa is made with moong dal, milk, sugar, ghee, cardamom powder and saffron.