29 Rajasthani Mithai, Sweets Recipes

Famous Sweets from Rajasthan

Many classic sweets are prepared using wheat flour, besan (gram flour), ghee, milk, khoya, jaggery, and dry fruits, which are staples of the region. Popular varieties like Ghewar, Churma Ladoo, Mohanthal, Mawa Kachori, and Malpua highlight the royal influence on Rajasthani cuisine. These sweets often carry grainy or flaky textures, a hallmark of traditional methods followed for generations.

Milk-based desserts such as Rabri and Basundi showcase slow-cooking techniques that enhance natural richness, while jaggery-based mithai like Gol Papdi and Til Ladoo reflect the region’s preference for natural sweeteners. Rajasthani mithai is deeply connected to festivals, weddings, and religious occasions, symbolizing prosperity and celebration.

Overall, Rajasthani Mithai stands out for its authenticity, indulgence, and cultural significance, continuing to hold a special place in Indian dessert traditions across generations.

Below are 4 Rajasthani Mithai categories with 5 recipes in each category, strictly using recipe names that exist on the Tarla Dalal website.
Each recipe includes 5–6 original descriptive sentences, suitable for long-form food articles and SEO use.

1. Ghee & Flour–Based Traditional Rajasthani Mithai

Malai Ghevar 
Ghevar is a signature Rajasthani sweet known for its honeycomb texture and rich ghee flavor.

It is made using refined flour batter fried in ghee and soaked lightly in sugar syrup. 

The crisp exterior and soft inner layers make it unique among Indian sweets. 

Ghewar is especially popular during monsoon festivals like Teej. 

It is often garnished with dry fruits for festive serving.

Churma Ladoo
Churma Ladoo is a traditional sweet made from coarsely crushed wheat flour dough cooked in ghee. 

The mixture is sweetened and shaped into round ladoos. It has a grainy texture and deep roasted flavor. 

This mithai reflects Rajasthan’s rustic culinary heritage. Tarla Dalal’s recipe maintains authentic proportions and method. 

It is commonly prepared for religious offerings and family gatherings.

Besan Ladoo
Besan Ladoo is prepared by slow-roasting gram flour in ghee until aromatic. 

Sugar and cardamom add sweetness and warmth. The ladoos are soft, rich, and melt in the mouth. 

This sweet has a long shelf life, making it ideal for festivals. 

It is one of the most popular Indian festive sweets.

Mohanthal
Mohanthal is a rich gram-flour fudge with a slightly grainy texture. 

It is cooked with ghee and sugar syrup until thick and aromatic. 

Cardamom and nuts enhance its royal taste. This mithai is traditionally offered during celebrations and rituals. 

Quick Moong Dal Sheera

Quick Moong Dal Sheera is a rich and comforting Indian dessert prepared with roasted moong dal, ghee, and sugar.
It has a soft, slightly grainy texture with a deep nutty aroma from slow roasting.
This quick version reduces soaking and cooking time without compromising on taste.
Perfect for festivals, prasad, or when you want a traditional sweet in less time.

2. Milk & Khoya–Based Rajasthani Sweets

Malpua
Malpua is a traditional deep-fried pancake soaked in sugar syrup. 

It is made using flour, milk, and mild spices. The outer layer remains crisp while the inside stays soft. 

This sweet is popular during festivals and fairs. 

Rabri
Rabri is a slow-cooked milk dessert with thick creamy layers. 

Milk is simmered for a long time until reduced and rich. 

Sugar and cardamom enhance its delicate flavor. 

Basundi
Basundi is a thickened sweetened milk dessert popular in western India. 

has a creamy consistency with visible milk solids. Nuts and saffron add richness and aroma. 

It is usually served chilled. This dessert is ideal for festive meals.

Kalakand
Kalakand is a soft milk-based sweet with a moist, grainy texture. 

It is made using milk and curdled milk solids. The flavor is mildly sweet and very comforting. 

It requires minimal ingredients. Kalakand is often garnished with pistachios.

RasMalai
Ras Malai consists of soft paneer discs soaked in flavored milk. 

The texture is spongy and extremely light. Saffron and cardamom give it a delicate aroma. 

It is served chilled as a dessert. This sweet is loved across all age groups.

3. Jaggery & Dry Fruit–Based Regional Mithai

Gol Papdi
Gol Papdi is a traditional jaggery-sweetened wheat flour fudge. 

It is cooked with ghee until aromatic and set flat. The flavor is warm and earthy. 

This sweet is nutritionally dense and commonly prepared in winter.

Til Ladoo
Til Ladoo is made using roasted sesame seeds and jaggery. 

It has a nutty flavor and chewy texture. This mithai is especially popular during Makar Sankranti. 

 It is rich in calcium and iron with a good shelf life.

Peanut Chikki
Peanut Chikki is a crisp brittle made with peanuts and jaggery. It has a crunchy texture and balanced sweetness. 

This sweet is easy to store and transport. It is popular as a winter snack.

Til Chikki
Til Chikki is made using sesame seeds and jaggery syrup. 

It has a crisp bite and nutty aroma. The recipe reflects traditional Indian sweet-making. 

It is light yet satisfying and commonly eaten during festivals.

4. Festival & Occasion-Specific Rajasthani Mithai

Gujiya
Gujiya is a stuffed pastry filled with khoya and dry fruits. 

It is deep-fried until golden. The outer shell is crisp and flaky. 

The filling is mildly sweet and aromatic.

Mawa Kachori
Mawa Kachori is a Rajasthani specialty filled with sweetened khoya.

It is deep-fried and soaked in sugar syrup. The texture is rich and indulgent. 

It is served on special occasions.

Shrikhand
Shrikhand is a strained yogurt dessert flavored with cardamom and saffron. 

It has a thick, creamy texture. 

This sweet is served chilled and pairs well with puri.

Puran Poli
Puran Poli is a sweet flatbread stuffed with lentils and jaggery. 

It is cooked with ghee and served hot. The taste is mildly sweet and comforting.

It is made during festivals and pujas.

FAQs 

1. What makes Rajasthani Mithai different from other Indian sweets?
Rajasthani Mithai is known for its rich use of ghee, flour, milk, khoya, and jaggery, which gives the sweets a dense texture and deep flavor. Many recipes are designed to have a long shelf life, suitable for the region’s hot climate. The sweets often feature grainy, flaky, or crisp textures. These characteristics make Rajasthani mithai more indulgent and robust compared to lighter desserts from other regions.

2. Are Rajasthani Mithai recipes very difficult to prepare at home?
Most Rajasthani mithai recipes are time-intensive but not technically difficult. With correct measurements and patience, they can be prepared easily at home. Recipes on Tarla Dalal provide step-by-step methods that simplify traditional techniques. Basic ingredients commonly found in Indian kitchens are usually sufficient.

3. Which ingredients are most commonly used in Rajasthani Mithai?
Common ingredients include wheat flour, besan, ghee, milk, khoya, jaggery, sugar, sesame seeds, and dry fruits. These ingredients reflect Rajasthan’s traditional cooking style. Ghee plays a major role in enhancing flavor and preservation. Spices like cardamom are used for aroma.

4. Are Rajasthani Mithai mainly festival-based sweets?
Yes, many Rajasthani sweets are closely associated with festivals, weddings, and religious occasions. Mithai like Ghewar, Mawa Kachori, and Gujiya are traditionally prepared during celebrations. However, several sweets such as ladoos and halwa are also enjoyed as everyday treats.

5. Can Rajasthani Mithai be stored for several days?
Many Rajasthani mithai varieties have a good shelf life due to the use of ghee and jaggery. Dry sweets like ladoos and chikki can last several days when stored properly. Milk-based sweets should be refrigerated and consumed sooner. Proper storage helps retain flavor and texture.

6. Are there healthier options within Rajasthani Mithai?
Yes, some Rajasthani sweets made with jaggery, sesame seeds, peanuts, and dry fruits are considered more wholesome. These provide natural sweetness and energy. While still indulgent, they offer better nutritional value than refined sugar-heavy desserts when eaten in moderation.

Conclusion

Rajasthani Mithai beautifully reflects the rich culinary heritage of Rajasthan, where tradition, climate, and culture come together in every sweet preparation. Known for their generous use of ghee, milk, khoya, jaggery, and dry fruits, these mithai offer deep flavors, satisfying textures, and lasting freshness. From everyday ladoos and halwa to festive specialties like Ghewar, Mawa Kachori, and Gujiya, each sweet carries a story of celebration and hospitality.

The recipes featured from the Tarla Dalal preserve authenticity while making traditional methods accessible for home cooks. Whether prepared for festivals, family gatherings, or special occasions, Rajasthani mithai continues to symbolize warmth, abundance, and tradition. Timeless in taste and cultural value, these sweets remain an essential part of India’s dessert legacy and are cherished across generations.