Known as a quintessentially Rajasthani classic, Ghevar is made from refined flour, ghee and milk, and soaked in sugar syrup. The luscious delicacy is usually disc shaped, but you can also find other shapes, sizes and variants, like Mava Ghevar, plain Ghevar and Malai Ghevar. It’s especially delicious when served with rabri on top (thickened sweetened milk).
This dessert is somewhat similar to a funnel cake. It is prepared by deep-frying black gram flour batter in round flower-like shapes and then dousing in sugar syrup, while they’re still hot. It is dry on the outside and deliciously gooey on the inside. We recommend trying this sweet with hot or condensed milk.
Originating in Alwar, one of the oldest kingdoms of Rajasthan, Kalakand are fudgy blocks made from a rich mixture of sweetened milk and paneer (soft Indian cottage cheese), topped with saffron and nuts. Soft both inside and outside, this delectable confection will satiate even the sweetest sweet tooth.
Also known as ‘Mohanthal’ or ‘Besan ki Chakki’, Dilkushar is made by roasting besan (gram flour) and mawa in copious amount of ghee. Sugar syrup is poured over the gram flour mixture and allowed to set. Once it sets, cardamom and chopped dried fruits are sprinkled on. This fudgy confection is cut into squares, and has a chewy texture with sweet grainy flavour.
Kachori can be found in many forms and variations across India, and Mawa Kachori are one of the most delicious versions. Made from maida (all-purpose flour), mawa and ghee, they are infused with dried fruits, crushed cardamom, almonds and pistachios, and then deep fried and dipped in sugar syrup. It’s a toothsome dessert that you can also make at home.
Among the most appreciated Rajasthani desserts, Churma Ladoo are balls made from whole wheat flour, milk, jaggery, semolina, cardamom powder and poppy seeds. There are a range of customisations that can be made, such as adding coconut and sesame seeds, or using gram flour instead of wheat flour – either is delicious! You’ll discover delicious variations of the sweet across India.
This indulgent pancake-like dessert is a must try on your next visit to Rajasthan. With a ridiculously sweet taste, it is made from a batter of cornflour, paneer, nutmeg powder, saffron, sugar and ghee, then deep fried and soaked in sugary syrup. The deliciousness is enhanced by garnishing with pistachios and almonds or pouring rabri on the top, creating a comforting treat.
This decadent wheat and milk pudding originated in Udaipur, but is a favourite beyond the area. Made with hulled wheat, milk, saffron, sugar, dried fruits and nuts, Doodhiya Kheech has a delightfully subtle flavour, which will leave you craving for more. You’ll see Rajasthanis enjoying this dessert in large quantities during winters and Akha Teej or Akshaya Tritiya, an annual spring festival observed by Jains and Hindus.
This is the most comforting of Rajasthani desserts, made from soaked moong dal (split green gram skinless) and besan (gram flour), which are first simmered in milk, saffron and cardamom, then fried in ghee and sugar. Add nuts and dried fruits on the top and indulge in this glorious treat.