Explore the Sweet Flavours on Plate from Rajasthan

The royal Rajasthan treasure many colours in gatronomical delights from the imperial kitchen, be it vegetarian, non-veg main course or sweets. Each of the delicacy re-lives the memories of this State of The Royals.
One must be thankful to the Royal kitchen of Rajasthan, who has left behind a legacy of various foods varieties, may it be the main course, or the side dishes. Tourists visiting Rajasthan thoroughly enjoy its specialities.
Rajasthanis have sweet tooth. They love sweets as much as they love spices. Talking about the preparation of sweet items, Rajasthani sweets have a special place in the list of Indian cuisine.
MOONG KI DAAL KA HALWA is one of the most popular sweet dishes made in every small corner of the state. Any auspicious occasion will have this dessert on the menu. This dish is prepared from yellow lentils, soaked and crushed and then slowly cooked in lots of ghee. Garnished with saffron and lots of dry fruits make it really rich in nutrition.
MAWA KACHORI is a gift of Jodhpur. This maida ball is stuffed with mawa and dry fruits which is dipped into sugar syrup. Garnishing with saffron and slivers of almond tempt everyone. If you want to explore more, while in Jodhpur you should not forget to savour mawa fudge, locally known as CHOOSA KI CHAKKI which not many people knows about.
Those who love sweets should not miss GHEVAR. This sumptuous preparation is made from gram flour. It is made from gram flour, and milk that are poured into a mould and then deep fried. Later it is soaked in the syrup made from sugar and then served. Saffron adds a light yellow colour and flavour. Jaipur is very popular destination to taste this gooey delight. Rabdi Ghevar is way too awesome. It is topped with thick layer of malai, slivers of almonds and pistachio and saffron.
Hail down on Jaipur-Delhi highway. Don’t forget to taste the delicious MILK CAKE from Alwar on the way. This brown-cream cold cake is made from pure milk.
The very famous rabdi of Rajasthan is made from milk and sugar. Whole fat milk is boiled on a very slow flame for 3 to 4 hours. They use a huge iron wok to boil the milk for hours, eventually stirring the milk and frequently pulling out the layer of fat that accumulates on boiling milk. This accumulated and pulled out fat of milk is called RABDI. It is served cold and without any garnishing. But if required and to make it more rich, you can certainly sprinkle some crushed cardamom seeds and finely chopped dry fruits like almond over it.
You name any Rajasthani sweet, and it becomes simply irresistible to have it. Each and every one of it is yummy and rich in dry fruits as well as pure ghee.

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