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 Cuisine > Indian > Rajasthani > 
21

Manpasand mithai recipes


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Recipe# 3911
01 Jan 1900

 
Atte ka Malpua by Tarla Dalal
No reviews
Malpuas are rich, soft filigreed pancakes. The pancake (malpua) batter can be sweetened as in this recipe or the fried malpuas can be soaked in a saffron flavoured syrup. Udaipur and Pushkar are famous for their scrumptious atte ka malpuas. Coarsely ground wheat flour is used in this recipe as it h ....
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Recipe# 3915
01 Jan 1900

 
Badam ka Halwa by Tarla Dalal
Ever since my childhood, I have been encouraged to have a tablespoon of this halwa every morning in the winters. I used to look forward to winters because of this morning ritual. This is a rich recipe and one can't have too much of it at one time -but it is delicious nevertheless. It has been my a ....
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Recipe# 3919
29 Apr 13

 
Bundi Payas by Tarla Dalal
An interesting version of kheer in which sweet bundis are used to thicken and flavour the milk. It is important to remember to cool the milk completely before you add the bundi so that the bundi stays whole. If you add it into hot or warm milk it is sure to disintegrate giving you a besan flavoured ....
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Recipe# 3910
01 Jan 1900

 
Chenna Malpua ( Rajasthani Recipe) 
by Tarla Dalal
Delicate and lacy malpuas made using fresh paneer which will melt in your mouth. This recipe is somewhat comparable to the famous malai malpuas of pushkar near ajmer. Serve them warm topped with rabri or just garnished with chopped almonds and pistachios. You will find chenna malpuas only at a few c ....
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Recipe# 3647
01 Jan 1900

 
Churma by Tarla Dalal
Dal-baati is incomplete without the quintessential "Churma". Churma is made using coarsely ground wheat flour, besan or maize flour. The most celebrated of all is the wheat flour churma that can be is shaped into laddus. I discovered that the more ghee you add to the churma mixture, the easier it i ....
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Recipe# 2045
01 Jan 1900

 
Churma Laddu by Tarla Dalal
Churma is a traditional Rajasthani sweet, made specially during festivities. Churma is the powdered form which is also made into laddus.
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Recipe# 3917
01 Jan 1900

 
Dilkushar by Tarla Dalal
This divine mithai is also called "Besan ki Chakki" or "Mohanthal". This is usually made at weddings and on special occasions. It is a complicated mithai to make and one needs a little practice to perfect this recipe. It is traditionally made with coarsely ground besan, so that the barfi has a nic ....
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Recipe# 3920
01 Jan 1900

 
Doodhiya Kheech by Tarla Dalal
No reviews
This dish is very popular in Udaipur from where it is said to have originated. Its texture is similar to that of rabdi although wheat is used to thicken this dessert. "Kheech" refers to a "mashed texture" that is almost like porridge. As wheat and milk are rejuvenating foods that provide plenty of ....
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Recipe# 3909
01 Jan 1900

 
Gaund ke Laddu by Tarla Dalal
Gaund is an "edible gum" that is extracted from the bark of a tree. It is available in crystal form as pearly yellowish translucent pieces of varying sizes. The bigger crystals are more expensive. Gaund is a "heaty" food i.e. food that provides heat to our body and is usually had only in the winte ....
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Recipe# 2046
01 Jan 1900

 
Ghevar by Tarla Dalal
No reviews
A filigreed Rajasthani delicacy made with the help of a mould.
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Recipe# 3913
13 Sep 13

 
Ghevar with Rabdi by Tarla Dalal
A honeycomb shaped delicacy made using plain flour and ghee that has originated in rajasthan. Ghevars are usually large in size approx. 200 mm. Or 250 mm. (8" or 10") squares or rounds and are either sweetened with syrup or served topped with sweet rabdi (i. e. Thickened milk). Lakshmi mishtaan bhan ....
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Recipe# 3646
01 Jan 1900

 
Jaripalla Churma by Tarla Dalal
Jaripalla churma is a richer version of the regular churma. Some also say that it is the "Marwari" version of churma because it contains expensive ingredients like dry fruits and khoya. This churma is made for special occasions like weddings and festivals like Janmashtami when it is offered to Lord ....
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Recipe# 3918
01 Jan 1900

 
Makai Jajaria by Tarla Dalal
No reviews
This is a very popular halwa eaten in and around the areas surrounding Udaipur. Here corn is extensively cultivated especially white corn while yellow or sweet corn is grown at a few places. I prefer the taste of sweet corn in this recipe as compared to white corn but you can use either. This halwa ....
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Recipe# 3648
10 Jun 13

 
Mava Kachori by Tarla Dalal
Jodhpur is famous for its mava kachoris. Rich dry fruit and mava (khoya) stuffed crisp deep fried kachoris are coated in sugar syrup. These kachoris are a welcome treat at any time of the day. These sweet kachoris are often called "gujjias" and are a "must have" for the holi festival. You can store ....
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