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Tag: Rajasthan

  • Dal Baati Churma

    Dal baati churma is the defining meal of Rajasthan. Baati, a hard, round wheat bread, was ideal for the desert: it could be buried in hot sand or embers to bake and kept for days without spoiling, which made it useful for travelling traders and Rajput soldiers. Churma is said to have been discovered when a baati fell into jaggery and ghee and was crushed into sweet crumbs.

    The baatis are crisp outside and dense and crumbly within, made with coarse atta, semolina and generous ghee, then soaked in more melted ghee after baking. Panchmel dal combines five lentils, cooked thick and tempered with ghee, cumin, hing and dried red chillies. Churma is crushed fried baati mixed with ghee, sugar or jaggery, cardamom and nuts.

    It is the centrepiece of weddings, festivals and family gatherings, and is eaten by breaking the baati, pouring dal and ghee over it, and eating a bite of churma between mouthfuls. The baatis can be baked a few hours ahead and warmed before serving, while the dal and churma keep well. It is a filling meal, best followed by a nap. Garlic chutney and a glass of buttermilk are the customary sides.

    At a glance

    RegionRajasthan
    CuisineRajasthani
    DietVegetarian
    CourseMain course
    Prep time45 minutes
    Cook time75 minutes
    Total time120 minutes
    Serves6
    Spice levelMedium
    DifficultyHard
    Gluten-freeNo
    Key ingredientswhole wheat flour / mixed lentils / ghee / sugar

    Ingredients

    For the baati (12)

    • 3 cups coarse whole wheat atta
    • 1/2 cup sooji
    • 1/2 tsp ajwain
    • 1 tsp salt
    • 1/2 tsp baking soda
    • 1/2 cup ghee, plus 1 cup melted ghee for dipping
    • About 3/4 cup warm milk or water

    For the panchmel dal

    • 1/4 cup each: toor dal, chana dal, moong dal, urad dal, masoor dal, soaked 1 hour
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 3 tbsp ghee
    • 1/4 tsp hing
    • 1 tsp cumin seeds
    • 3 dried red chillies
    • 1 tbsp ginger-garlic paste
    • 2 green chillies, chopped
    • 2 tomatoes, chopped
    • 1 1/2 tsp coriander powder
    • 1 tsp red chilli powder
    • 1/2 tsp garam masala
    • Chopped coriander

    For the churma

    • 3 baatis, set aside after baking
    • 4 tbsp ghee
    • 1/2 cup powdered sugar or grated jaggery
    • 1/2 tsp green cardamom powder
    • 2 tbsp chopped almonds and cashews

    Method

    1. Mix atta, sooji, ajwain, salt and soda. Rub in 1/2 cup ghee until the mixture holds together when pressed. Add milk gradually and knead into a stiff dough. Rest 15 minutes.
    2. Divide into 12 balls, flatten slightly and press a thumb in the centre of each. Bake on a tray in an oven preheated to 200 C for 35 to 40 minutes, turning halfway, until golden-brown with cracks on the surface and hard when tapped.
    3. While baking, pressure cook the dals with 4 cups water, turmeric and salt for 3 whistles. Whisk lightly; the dal should be thick but not completely smooth.
    4. Heat ghee in a pan on medium, add hing, cumin and dried red chillies, then ginger-garlic paste and green chillies for a minute.
    5. Add tomatoes, coriander and chilli powder and cook 5 minutes until soft. Pour in the dal, simmer 10 minutes and finish with garam masala and coriander.
    6. Crack 9 hot baatis gently and immerse them in the melted ghee for a few minutes, then lift out.
    7. For churma, break the remaining 3 baatis and grind to coarse crumbs. Warm 4 tbsp ghee, add the crumbs and roast on low 3 to 4 minutes until fragrant. Cool slightly and mix in sugar, cardamom and nuts.
    8. Serve the ghee-soaked baatis with hot dal poured over and churma on the side.

    Tips

    • Coarse atta and ghee rubbed in well give the baati its crumbly interior.
    • Bafla baati is a variation: boil the baatis for 10 minutes before baking for a softer result.
    • Store leftover churma in an airtight jar for up to a week.

    Serve with

    Garlic chutney, kachumber salad and buttermilk.

  • Laal Maas

    Laal maas, or red meat, comes from the Rajput royal kitchens, where it was originally made with wild boar or venison brought back from hunts. The strong chilli and garlic masked the gamey flavour of the meat, and the dish became a symbol of Rajasthani bravado. Today it is made with goat, and Jodhpur and Jaisalmer are famous for their versions.

    Its fiery red colour comes from Mathania chillies, a variety grown near Jodhpur that is deep red, aromatic and genuinely hot. The mutton is cooked slowly in ghee with yogurt, whole spices and plenty of garlic, until the gravy is thin, intensely red and topped with a layer of chilli-tinted ghee. A smoky finish from a hot coal is traditional.

    It is served with bajra roti, plain rice or makki ki roti, and a glass of buttermilk to cool the heat. It is a dish for winter feasts and gatherings rather than everyday meals. Mathania chillies can be hard to find outside Rajasthan; a blend of Kashmiri chillies for colour and Byadgi or a few hotter chillies for heat works well. Deseeding them controls the heat without losing the colour.

    At a glance

    RegionRajasthan
    CuisineRajasthani
    DietNon-vegetarian
    CourseMain course
    Prep time20 minutes
    Cook time90 minutes
    Total time110 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton / Mathania red chillies / yogurt / garlic / ghee

    Ingredients

    For the chilli paste

    • 15 to 20 dried Mathania red chillies (or 10 Kashmiri + 6 Byadgi), deseeded and soaked in hot water 30 minutes
    • 15 garlic cloves

    For the curry

    • 750 g bone-in mutton, curry cut
    • 1 cup curd, whisked
    • 1/2 cup ghee
    • 2 large onions, thinly sliced
    • 4 green cardamom, 2 black cardamom, 6 cloves, 2 bay leaves
    • 2 tsp coriander powder
    • 1/2 tsp turmeric
    • 1 1/2 tsp salt
    • 2 cups hot water
    • Chopped coriander

    For the dhungar

    • 1 piece charcoal
    • 1 tsp ghee
    • 2 cloves

    Method

    1. Grind the soaked chillies with garlic and 2 tbsp of the soaking water to a smooth paste.
    2. Marinate the mutton with curd, half the chilli paste, coriander powder, turmeric and salt for at least 1 hour.
    3. Heat ghee in a heavy pot on medium. Add the whole spices and let them sizzle, then add onions and fry 10 to 12 minutes until golden brown.
    4. Add the remaining chilli paste and fry on low for 4 to 5 minutes, stirring, until the raw garlic smell goes and the ghee turns deep red.
    5. Add the marinated mutton and cook on medium-high for 10 to 12 minutes, stirring often, until the meat is seared and the marinade has thickened and starts to leave ghee.
    6. Pour in the hot water, bring to a boil, then cover and simmer on low for 60 to 70 minutes until the mutton is tender and the gravy is thin and red with ghee floating on top.
    7. For the dhungar, heat the charcoal on a flame until glowing. Place it in a small steel bowl set in the curry, add cloves and ghee on top, and cover the pot tightly for 5 minutes. Remove the bowl.
    8. Garnish with coriander and serve.

    Tips

    • Taste the chilli paste before using it; Mathania heat varies from batch to batch, so adjust the quantity.
    • Fry the chilli paste patiently on low heat; rushing it makes the curry bitter.
    • Laal maas tastes better after resting for a few hours.

    Serve with

    Bajra roti or steamed rice, with chaas and sliced onion.

  • Gatte ki Sabzi

    Gatte ki sabzi is one of the cleverest dishes of Rajasthan. In a desert where fresh vegetables were scarce, cooks turned gram flour into dumplings and simmered them in curd, both pantry staples that kept well in the heat. It is now a regular in Marwari homes and on Rajasthani thalis everywhere.

    The gatte are made from besan seasoned with ajwain, chilli and a little curd and oil, shaped into logs, boiled until firm and sliced into rounds. They are then simmered in a curd-based gravy tempered with cumin, hing, fennel and red chilli. The gatte are soft yet firm, absorbing the tangy, spicy gravy, which is thin enough to soak into rice or roti.

    It is eaten with phulkas, bajra roti or rice, often as part of a thali with dal and kadhi. It is also a popular dish during Jain and fasting-adjacent meals when cooked without onion and garlic. The gatte can be boiled a few hours ahead and kept covered, so the final cooking takes just fifteen minutes. Keep the gravy thin; it thickens as it stands.

    At a glance

    RegionRajasthan
    CuisineRajasthani
    DietVegetarian
    CourseMain course
    Prep time25 minutes
    Cook time35 minutes
    Total time60 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsbesan / curd / ajwain / red chilli

    Ingredients

    For the gatte

    • 1 cup besan
    • 1/2 tsp ajwain
    • 1/2 tsp red chilli powder
    • 1/4 tsp turmeric
    • 1/2 tsp coriander powder
    • A pinch of hing
    • 1/2 tsp salt
    • 2 tbsp oil
    • 2 tbsp curd
    • 1 to 2 tbsp water

    For the gravy

    • 1 cup curd
    • 1 tsp besan
    • 1 1/2 tsp coriander powder
    • 1 tsp Kashmiri chilli powder
    • 1/2 tsp turmeric
    • 3 tbsp oil or ghee
    • 1/4 tsp hing
    • 1 tsp cumin seeds
    • 1/2 tsp saunf
    • 2 dried red chillies
    • 1 tsp ginger paste
    • 1 green chilli, chopped
    • 1/2 tsp garam masala
    • 1/2 tsp kasuri methi
    • Salt to taste
    • Chopped coriander

    Method

    1. Mix besan with all the gatte spices and salt. Add oil and curd and knead with a spoon of water into a firm, smooth dough.
    2. Divide into 4 portions and roll each into a log about 1.5 cm thick.
    3. Bring 4 cups water to a boil, slide in the logs and cook on medium for 12 to 15 minutes. They are done when they float and look slightly glossy, with small bubbles on the surface.
    4. Lift out, reserve the cooking water, cool the logs for 5 minutes and slice into 1.5 cm rounds.
    5. Whisk curd with besan, coriander powder, chilli powder and turmeric until smooth.
    6. Heat oil in a kadai on medium. Add hing, cumin, saunf and dried red chillies; when they crackle, add ginger paste and green chilli for 30 seconds.
    7. Lower the heat and add the curd mixture, stirring constantly until it comes to a boil, about 4 minutes. Add 1 1/2 cups of the reserved gatte water and salt.
    8. Add the gatte and simmer 10 minutes until they swell slightly and the gravy thickens. Finish with garam masala, kasuri methi and coriander.

    Tips

    • The gatte dough should be firm; soft dough breaks while boiling.
    • The besan-flavoured cooking water gives the gravy body – do not discard it.
    • Shallow-fry the sliced gatte until golden before adding for a richer version.

    Serve with

    Phulkas, bajra roti or steamed rice.

  • Ker Sangri

    Ker sangri is the true taste of the Thar. Sangri are the long, thin pods of the khejri tree, and ker are small, sour wild berries from a thorny desert shrub. Both grow without irrigation in the harshest parts of western Rajasthan, and they are harvested, sun-dried and stored, so families had a vegetable dish available even in the dry months.

    Once soaked and boiled, sangri has a chewy, earthy texture and ker a sharp, slightly bitter tang. Cooked with mustard oil, red chilli, amchur, cumin and fennel, the dish is dry, sour and spicy, and keeps for several days without refrigeration, which is why it was a favourite for long journeys and festivals. Dried kumatiya seeds and raisins are sometimes added in the panchkuta version.

    It is eaten with bajra roti, puri or as part of a royal Rajasthani thali, and is often served at weddings. A little goes a long way alongside dal and roti. Dried ker and sangri are sold in Rajasthani grocery shops and online, and keep for a year in an airtight jar. Soaking overnight is essential, so plan this dish a day ahead.

    At a glance

    RegionRajasthan
    CuisineRajasthani
    DietVegan
    CourseSide dish
    Prep time480 minutes
    Cook time30 minutes
    Total time510 minutes
    Serves4
    Spice levelHot
    DifficultyEasy
    Gluten-freeYes
    Key ingredientssangri / ker / mustard oil / amchur / red chilli

    Ingredients

    • 1 cup dried sangri
    • 1/3 cup dried ker
    • 4 tbsp mustard oil
    • 1/4 tsp hing
    • 1 tsp cumin seeds
    • 1 tsp saunf
    • 3 dried red chillies
    • 1 tbsp coriander powder
    • 1 1/2 tsp red chilli powder
    • 1/2 tsp turmeric
    • 2 tsp amchur
    • 1 tbsp raisins (optional)
    • Salt to taste

    Method

    1. Wash the sangri and ker separately in several changes of water and soak them in plenty of water for 8 hours or overnight.
    2. Drain and rinse again. Boil both together in fresh salted water for 15 to 20 minutes, or pressure cook for 2 whistles, until the sangri is soft but still has a little bite.
    3. Drain well, discarding the water. Break any long sangri pods into 5 cm pieces.
    4. Heat mustard oil in a kadai until it smokes, then lower the heat to medium. Add hing, cumin, saunf and dried red chillies.
    5. Mix the coriander powder, chilli powder and turmeric with 2 tbsp water to a paste and add it to the oil. Fry 1 minute until the oil separates.
    6. Add the ker and sangri, raisins and salt. Toss well and cook on medium for 8 to 10 minutes, stirring often, until everything is coated and slightly dry.
    7. Sprinkle the amchur, toss for a final minute so it coats the pods evenly, and switch off.

    Tips

    • Soak well; under-soaked sangri stays tough and woody.
    • Making the spice paste with water stops the powdered spices from burning in the hot oil.
    • Ker sangri keeps for 3 to 4 days at room temperature in cool weather, making it good travel food.

    Serve with

    Bajra roti or puris, with dal and buttermilk.

  • Mirchi Vada

    Mirchi vada is Jodhpur's other famous fried snack, sold alongside pyaaz kachori at stalls across the old city. Large, thick-walled green chillies, locally called bhavnagri or simply vada mirchi, are slit, stuffed with spiced potato, coated in gram flour batter and fried. The chillies are fleshy and fairly mild, so the heat is a warm background rather than a punch.

    Vendors fry them twice: once to cook the chilli and set the batter, and again just before serving so the crust is shatteringly crisp. The potato filling is sharp with amchur and fennel, which balances the green, slightly bitter flavour of the pepper. Each bite gives crunch, then soft chilli, then the tangy mash.

    They are best eaten hot, during the monsoon, with a cup of strong chai. In Jodhpur the vada is often sliced and stuffed into a pav or served with a sweet tamarind chutney and a sprinkle of chaat masala. Two make a filling snack. Leftovers can be revived in a hot oven for five minutes, though nothing beats one straight from the kadhai.

    At a glance

    RegionRajasthan
    CuisineRajasthani
    DietVegan
    CourseStreet food
    Prep time25 minutes
    Cook time30 minutes
    Total time55 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientslarge green chillies / potato / besan / amchur

    Ingredients

    For the chillies and filling

    • 8 large, thick bhavnagri chillies
    • 3 medium potatoes (about 350 g), boiled and mashed
    • 1 tsp fennel seeds, crushed
    • 1 tsp coriander seeds, crushed
    • 1/2 tsp red chilli powder
    • 1 tsp amchur
    • 1/2 tsp garam masala
    • 1 tsp salt
    • 2 tbsp chopped coriander
    • 1 tbsp oil

    For the batter

    • 1 cup (100 g) besan
    • 1 tbsp rice flour
    • 1/4 tsp turmeric
    • 1/2 tsp ajwain
    • A pinch of baking soda
    • 1/2 tsp salt
    • About 1/2 cup water

    To fry and finish

    • Oil for deep frying
    • Chaat masala to sprinkle

    Method

    1. Wash and dry the chillies. Make a lengthwise slit in each, leaving the stem and tip intact, and scrape out the seeds with a small spoon.
    2. Heat 1 tbsp oil on medium, add the crushed fennel and coriander for 20 seconds, then add the mashed potato, powdered spices and salt. Mix for 2 minutes and stir in coriander. Cool.
    3. Pack each chilli firmly with filling so it bulges slightly and the slit closes over it.
    4. Whisk besan, rice flour, turmeric, ajwain, soda and salt with water into a thick batter that coats the back of a spoon heavily. Beat for 2 minutes to aerate.
    5. Heat oil to medium-hot, around 170 C. Hold a chilli by the stem, dip it in the batter to coat fully, and lower it into the oil.
    6. Fry 3-4 at a time for 4-5 minutes, turning, until the batter is set and pale gold. Drain and rest for at least 10 minutes.
    7. To serve, heat the oil to hot, about 185 C, and fry the vadas again for 1-2 minutes until deep golden and crisp. Drain and sprinkle chaat masala.

    Tips

    • Choose straight, fat chillies with thick walls; thin chillies blister and split in the oil.
    • The double fry is what keeps the crust crisp for longer. The first fry can be done an hour ahead.
    • If your chillies are hot, soak them in salted water for 15 minutes after deseeding to tame them.

    Serve with

    Sweet tamarind chutney, green chutney and hot masala chai.

  • Pyaaz Kachori

    Pyaaz kachori belongs to Jodhpur, where sweet shops near the clock tower fry them from early morning and sell out before lunch. Unlike the dal kachori of Kota or the hing kachori of Delhi, the filling here is onion cooked down with besan, fennel and crushed coriander until it turns jammy. It is a snack built for travel and for heat, keeping well for a day because the fat in the dough and the dry filling resist going soggy.

    A good one is round, puffed and blistered, with a shell that shatters in thin layers rather than chewing like a puri. Inside, the onions are soft, sweet and sharp with green chilli and dried mango powder. The secret is patience at the stove: the kachoris go into barely warm oil and cook for twenty minutes or more, which is what builds that crackling, layered crust.

    In Rajasthan they are eaten as breakfast or tea-time food, slit open and spooned with saunth (sweet tamarind chutney) and a thin green chutney. At weddings they appear on the snack counter, and many families fry a batch for train journeys. They reheat well in an oven, which makes them practical for guests.

    At a glance

    RegionRajasthan
    CuisineRajasthani
    DietVegan
    CourseSnack
    Prep time40 minutes
    Cook time50 minutes
    Total time90 minutes
    Serves6
    Spice levelMedium
    DifficultyHard
    Gluten-freeNo
    Key ingredientsmaida / onion / besan / fennel seeds

    Ingredients

    For the dough

    • 2 cups (250 g) maida
    • 1/2 tsp salt
    • 1/3 cup (70 ml) oil or melted ghee, for moyan
    • About 1/2 cup cold water

    For the filling

    • 3 tbsp oil
    • 1 tsp cumin seeds
    • 1 tbsp fennel seeds, coarsely crushed
    • 1 tbsp coriander seeds, coarsely crushed
    • 1/4 tsp asafoetida
    • 3 large onions (about 400 g), finely chopped
    • 2 green chillies and 1 inch ginger, finely chopped
    • 1 boiled potato, mashed
    • 4 tbsp besan
    • 1 tsp Kashmiri red chilli powder
    • 1/2 tsp turmeric
    • 1 tsp amchur
    • 1/2 tsp garam masala
    • 1 tsp salt
    • 2 tbsp chopped coriander

    To fry

    • Oil for deep frying

    Method

    1. Rub the oil into the maida and salt with your fingertips for 3-4 minutes, until a fistful pressed together holds its shape like wet sand. This moyan is what makes the shell flaky.
    2. Add cold water a little at a time and bring together into a soft but not sticky dough without kneading hard. Cover with a damp cloth and rest for 30 minutes.
    3. For the filling, heat oil on medium, add cumin, fennel and coriander and let them sizzle for 20 seconds. Add asafoetida, then the onions, ginger and chillies.
    4. Cook the onions on medium for 6-8 minutes until translucent and just turning light gold at the edges, not brown. Lower the heat and add the besan; roast, stirring, for 3-4 minutes until it smells nutty.
    5. Add the powdered spices, salt and mashed potato and mix until the filling holds together in a dry lump. Stir in coriander and cool completely before using.
    6. Divide the dough into 12 balls and the filling into 12 portions. Flatten a ball into a 3-inch disc with thinner edges, place filling in the centre, pleat the edges up and pinch closed. Press gently into a 3-inch round, seam side down.
    7. Heat oil until just warm: a pinch of dough should rise slowly after 3-4 seconds. Slide in 4-5 kachoris and keep the flame at its lowest.
    8. After 8-10 minutes they will float and puff. Flip and keep frying on low, turning occasionally, for another 12-15 minutes until deep golden and crisp all over. Raise the heat for the last minute, then drain on a rack.

    Tips

    • If the oil is too hot, the shell browns fast and stays raw and chewy inside. Low heat for the full time is non-negotiable.
    • The filling must be dry and cold; wet filling steams the dough from inside and causes the kachori to burst in oil.
    • Leave one side slightly thicker when sealing and keep the sealed side down while flattening so it does not open.

    Serve with

    Sweet saunth chutney and green coriander-mint chutney, with masala chai.

  • Ghevar

    Ghevar is the monsoon sweet of Rajasthan, made in the weeks around Teej and Raksha Bandhan and rarely seen the rest of the year. Halwais in Jaipur and Ajmer pour a thin ghee-and-flour batter in streams into a deep ring mould set in hot ghee, building up a lacy, porous disc. Brides traditionally receive ghevar from their parents during Sawan, which keeps the sweet tied to the season.

    The plain disc is crisp, airy and nearly flavourless, a sponge for what comes next. Dipped in sugar syrup it becomes sweet and crunchy; topped with thickened rabri it turns rich and soft at the centre while keeping crunch at the edges. Malai ghevar, the most popular version, carries a thick layer of rabri, saffron and slivered nuts.

    Making it at home is about technique rather than fancy equipment. A small heavy pan, a steel ring or a narrow tall vessel, ice-cold batter and very hot ghee are enough. The first disc is usually a practice run, so make extra batter. Sweet shops sell it by the kilo in August, and a plain disc bought from them can be finished at home with fresh rabri.

    At a glance

    RegionRajasthan
    CuisineRajasthani
    DietVegetarian
    CourseDessert
    Prep time20 minutes
    Cook time45 minutes
    Total time65 minutes
    Serves4
    Spice levelMild
    DifficultyHard
    Gluten-freeNo
    Key ingredientsmaida / ghee / sugar / milk

    Ingredients

    For the batter

    • 1/4 cup (50 g) ghee, solid but soft
    • 4-5 ice cubes
    • 1 cup (125 g) maida
    • 1/4 cup cold milk
    • About 1 1/2 cups ice-cold water
    • 1 tsp lemon juice

    For the syrup

    • 1 cup sugar
    • 1/2 cup water
    • 4 green cardamoms, crushed

    For the topping

    • 1 litre full-fat milk, reduced to rabri with 3 tbsp sugar
    • A pinch of saffron soaked in 1 tbsp warm milk
    • 2 tbsp slivered almonds and pistachios

    To fry

    • About 500 g ghee

    Method

    1. Put the ghee and ice cubes in a bowl and rub together with your palm for 4-5 minutes until the ghee turns white and creamy. Remove any remaining ice.
    2. Add the maida in two parts with the cold milk, whisking until smooth. Gradually whisk in ice-cold water until the batter is very thin, like buttermilk. Add the lemon juice. Keep the bowl over ice.
    3. Make the syrup: boil sugar, water and cardamom for 6-7 minutes to a one-string consistency. Keep warm.
    4. Heat ghee in a deep, narrow pan or in a pan holding a 6-inch steel ring until it is very hot, filling it to about 3 inches deep. A drop of batter should sizzle hard and rise instantly.
    5. Pour 2 tbsp batter in a thin stream from a height of about a foot into the centre. It will froth violently. Wait until the froth settles, about 15-20 seconds, then pour the next stream into the centre again.
    6. Repeat 6-8 times, always into the centre, so a hole forms in the middle and the disc builds up in lacy layers. Cook on medium-high for 2-3 more minutes, ladling hot ghee over the centre, until golden and firm.
    7. Lift out the disc with a skewer through the centre hole and drain upright for a few minutes. Make the remaining discs the same way.
    8. Just before serving, dip each ghevar in warm syrup for a few seconds or pour syrup over it. Spread rabri on top, drizzle saffron milk and scatter nuts.

    Tips

    • The batter must stay ice-cold and the ghee very hot; that temperature shock is what produces the honeycomb.
    • If the batter stops forming lace and just sinks, it has become thick. Whisk in a little more cold water.
    • Plain fried discs keep for a week in an airtight tin; add syrup and rabri only on the day.

    Serve with

    Served on its own, cut into wedges, ideally with chilled rabri on the side.