Press "Enter" to skip to content

From ghevar to moong dal halwa: 4 Rajasthani mithai recipes it’s important to attempt whereas there’s a nip within the air



These conventional sweets—generously loaded with ghee and dry fruits—make the proper finish to a winter feast











The state of Rajasthan is legendary for its meals, particularly its wealthy desserts that are inclined to characteristic a mix of various flavours and textures. Owing to their warming tendencies, these conventional delicacies—starting from a decadent moong dal halwa to a crunchy-soft churma laddoo—are ideally savoured within the chilly winter months. These healthful Rajasthani mithais recipes, curated by chef Anupam Gulati of Four Seasons Hotel Mumbai, will replenish your kitchen with the aroma of the area.

These Rajasthani churma laddoos are the very best dessert to finish your hearty thali with

Churma ladoo recipe rajasthani mithai

Churma laddoo, although initially tracing its roots to Rajasthan, is an genuine Indian candy related in western India with the celebratory spirit of Ganesh Chaturthi. This delicacy has the intrinsic crunchiness of nuts and poppy seeds, balanced out by the sleek texture of flour. Preface the mithai with a conventional dal-baati meal for the total expertise.

Recipe Instructions

1. Heat ghee in a non-stick pan and roast the chopped almonds, pistachios and cashews together with chironji, fox nuts, chopped dates, and tragacanth gum.

2. In the identical ghee add karkara atta and roast for 20 minutes on low flame until it turns golden brown in color.

3. Allow the combination to chill down and add powdered cardamom to the combo.

4. Roll the combination into 25 balls.

5. Garnish by rolling the laddoos in poppy seeds.

6. Serve instantly or retailer in an air-tight container.

Make these flaky-sweet balushahi your subsequent weekend dessert venture

Traditional rajasthani Balushahi mithai recipe

Crispy on the surface, moist and flaky on the within, these deep-fried dough discs are identified in north India for his or her distinctive texture. Balushahi is normally slow-cooked on a low flame, doused in a sugar syrup, and garnished with pistachios and almonds for an additional crunch. As this candy might be saved for weeks, it’s a well-liked dessert at weddings and festivals, too.

Recipe Instructions

1. Sieve all function flour in a bowl.

2. Add baking soda, baking powder, ghee, curd and water.

3. Mix and mix the whole lot. Do not knead. (Avoid over mixing and produce the whole lot collectively to kind a mushy dough).

4. Cover the dough and hold apart for 15 minutes.

5. In a pan, boil sugar and water together with rose water. The sugar syrup must be sticky.

6. When the syrup turns into sticky, swap off the flame.

7. Now to fry the balushahi, begin with heating oil in a kadhai or pan on a medium flame.

8. Pinch small to medium-sized 25 balls from the dough. Roll them gently and flippantly between your palms.

9. Then make an indent or despair in them within the form of a doughnut.

10. Gently start to position the balushahis within the sizzling oil.

11. Begin to fry on a low flame. Frying balushahi on a low flame takes about 15 to 20 minutes.

12. When one aspect corporations up and is mild golden, flip over every balushahi to fry evenly.

13. When the fried balushahi are nonetheless sizzling, dunk them within the sizzling or heat sugar syrup.

14. Once they’re nicely soaked within the sugar syrup, garnish with almonds and pistachio.

Feeling actually indulgent? You have to do this moong dal halwa recipe

Rajasthani moong dal halwa recipe

Moong dal halwa is Rajasthani speciality relished all through India for its easy texture and warming talents, making it an ideal delight for the winter months. As the title suggests, the hero ingredient is the yellow moong dal, which is roasted until nutty in ghee, lending the dish the decadent flavour that it’s identified for. Garnish the halwa with pistachios and almonds for that additional crunch and revel in it sizzling.

Recipe Instructions

1. Soak moong dal in water for two hours.

2. Drain the water and grind the moong dal to a easy paste with 1/Four or 1/Three cup water.

3. Melt ghee in a non-stick pan. Add the bottom moong dal and stir nicely.

4. Keep stirring on a low to medium flame and roast until you possibly can odor the nutty aroma of fried moong lentils and its color turns to mild golden.

5. While the dal cooks, in a separate pan, warmth water and sugar to arrange the sugar syrup. Continue stirring in order that the sugar dissolves and boils.

6. When the sugar syrup involves a boil, add it to the moong.

7. Stir nicely. Simmer and cook dinner, stirring usually, for 5- 10 minutes.

8. Lastly add cardamom powder, and garnish with chopped pistachios and almonds. Serve sizzling.

This conventional Rajasthani ghevar will grow to be your go-to mithai for festive celebrations

Traditional Rajasthani Ghevar mithai recipe

This disc-shaped, porous mithai is historically served throughout festivals like Makar Sakranti, Teej, and Raksha Bandhan in varied components of north India. The elaborate-looking dessert really wants solely primary substances to place collectively, like flour, sugar, spices, and nuts—available in most Indian pantries. Serve the ghevar after a hearty lunch for the proper nap-inducing meal.

Recipe Instructions

1. In a pan, warmth 50gm ghee after which cool by including 500gm ice cubes. Let the ghee set.

2. Once ghee is ready, take away ice water and remaining ice.

3. Start to rub ghee and make it easy. Add 250 gm flour to ghee.

4. Now slowly begin to add water till you get a easy batter consistency.

5. Now put together the sugar syrup utilizing 1.5kg sugar and 600ml water.

6. Add cardamom and saffron to the syrup and boil to a thick consistency.

7. Fill half a kadhai with oil and warmth it.

8. Place a spherical heavy-bottomed ring on the centre of the kadhai.

9. Add the ghevar combination into the ring drop by drop, utilizing a squeezy bottle.

10. Once the ghevar turned golden in color, carry it fastidiously, and take it out of the pan.

11. Drain extra oil and garnish with grated mawa and sliced nuts.




Enjoyed studying this text? To obtain extra articles like this, join the

Vogue Newsletter


Be First to Comment

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    %d bloggers like this: