Rajasthani Traditional Food

Rajasthani Traditional Food – 10 Iconic Dishes From An Extensive Rajasthani Menu of Famous Food From Rajasthan

by

Rajasthani Traditional Food -: Rajasthan is renowned for its gastronomic culture, which is almost as rich as its cultural legacy. The opulence of traditional Rajputana foods prepared in regal kitchens is reflected in the famed cuisine of Rajasthan. These time-honored dishes are lovingly prepared and served while emitting a rich scent of spices and seasonings.

Both vegetarian and non-vegetarian dishes are offered on Rajasthan’s rich menu, which attracts gourmands from around the world. Yes, people visit Rajasthan not just to learn about its rich past but also to enjoy a sumptuous gastronomic experience that undoubtedly makes a lasting impact. So, if eating while travelling is on your itinerary, feast your eyes on some of Rajasthan’s most well-known meals.

List Of Famous Food Of Rajasthan

  • Dal Bati Churma
  • Laal Maas
  • Pyaz ki Kachori
  • Mirchi Vada
  • Gatte ki Sabzi
  • Kadhi
  • Ker Sangri
  • Kalmi Vada
  • Ghevar ( Sweets )
  • Mohanthal ( Sweets )

Dal Bati Churma

A well-known Rajasthani dish from India is Dal Bati Churma. Dal (lentil curry), bati (baked wheat dough balls), and chroma (sweet crumbled dough) are the three basic ingredients. The following is a recipe for Dal Bati Churma:

Ingredients: For Dal:

  • 1 cup yellow split lentils (toor dal)
  • 1/4 cup split Bengal gram (chana dal)
  • 1/4 cup split black lentils (urad dal)
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons ghee (clarified butter)
  • Fresh coriander leaves for garnishing

For Bati:

  • 2 cups whole wheat flour
  • 1/2 cup semolina (sooji)
  • 1/2 cup ghee (clarified butter)
  • 1/2 cup milk (warm)
  • Salt to taste
  • Water as needed

For Churma:

  • 1 cup whole wheat flour
  • 1/4 cup ghee (clarified butter)
  • 1/4 cup powdered sugar
  • 1/4 teaspoon cardamom powder
  • A pinch of saffron strands (optional)
  • Chopped nuts for garnishing (optional)

HOW TO MAKE IT

  • The lentils must be carefully washed before being soaked in water for around 30 minutes to prepare the dal.
  • After draining, add the lentils to a pressure cooker. Add 4 cups of water, chopped tomatoes, green chilies, ginger-garlic paste, cumin seeds, turmeric powder, red chilli powder, salt, and onion, tomato, and green chilies.
  • Cook the dal in the closed pressure cooker for 4-5 whistles, or until the lentils are tender and cooked.
  • Open the cooker and thoroughly stir the dal when the pressure has naturally released. Add some water if necessary to change the consistency. the dal over a low heat.
  • Ghee should be heated before adding garam masala. Add this tempering to the dal after cooking for one minute. Stir thoroughly, then simmer for a further five minutes. Add fresh coriander leaves as a garnish.
  • Whole wheat flour, semolina, ghee, and salt should be combined in a bowl to produce the bati. Mix well till the consistency of coarse crumbs.
  • Add warm milk gradually while kneading the dough to create a firm dough. If necessary, add water. The dough should be covered and rested for 30 minutes.
  • Set the oven’s temperature to 375°F (190°C). Create spherical balls of dough by dividing it into equal pieces.
  • Bake the basis for 25 to 30 minutes, or until they are cooked through and golden brown, on a baking sheet.
  • Make the churma while the bati is baking. Take whole wheat flour and ghee and combine them in a bowl. Mix well to get a crumbly consistency.
  • Roast the crumbled dough in a preheated skillet over low heat until it is fragrant and golden brown. Take it off the stove and let it cool.
  • Add the powdered sugar, cardamom powder, saffron threads, and chopped nuts (if using) once it has cooled. Mix thoroughly.

With dal, churma, and a dollop of ghee, serve the bati hot. Enjoy your tasty Dal Bati Churma!

NOTE -: For a more traditional flavor, you may alternatively prepare the bati over a charcoal grill or in a tandoor. You may adjust the spice levels to suit your tastes.

Laal Maas

Laal Maas, a classic Rajasthani meal from India, is well-known for its savory and spiciness. Although mutton (goat meat) is the typical ingredient, you may also use chicken or other meats if you’d like. The following is a recipe for Laal Maas:

Ingredients:

  • 500 grams mutton (goat meat), cut into pieces
  • 4-5 tablespoons ghee (clarified butter) or oil
  • 2 onions, finely chopped
  • 2 tomatoes, pureed
  • 4-5 green chilies, slit
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons red chili powder (adjust according to your spice preference)
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)

For the marinade:

  • 1 cup yogurt
  • 2 tablespoons red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste

HOW TO MAKE IT

  • Combine the yogurt, red chili powder, turmeric powder, garam masala, and salt in a bowl as the marinade ingredients. Mix thoroughly. Then add the chunks of mutton and completely coat them in the marinade. In the refrigerator, let the mutton marinade for at least a couple of hours or ideally overnight.
  • In a large, heavy-bottomed pan or pressure cooker, heat the ghee or oil over medium heat. Sauté the onions till golden brown after adding them.
  • The ginger-garlic paste should be added to the pan and cooked for a minute to remove the raw scent.
  • When the oil separates from the mixture, add the tomato puree and simmer for a few minutes.
  • Combine the yogurt, red chili powder, turmeric powder, garam masala, and salt in a bowl as the marinade ingredients. Mix thoroughly. Then add the chunks of mutton and completely coat them in the marinade. In the refrigerator, let the mutton marinade for at least a couple of hours or ideally overnight.
  • In a large, heavy-bottomed pan or pressure cooker, heat the ghee or oil over medium heat. Sauté the onions till golden brown after adding them.
  • The ginger-garlic paste should be added to the pan and cooked for a minute to remove the raw scent.
  • When the oil separates from the mixture, add the tomato puree and simmer for a few minutes.
  • Verify the gravy’s consistency when the mutton has finished cooking. You may add extra water to thin it out if it’s too thick.
  • Add freshly chopped coriander leaves as a garnish.

Serve the spicy and fragrant Laal Maas hot over steamed rice or roti (Indian bread), and enjoy!

NOTE -: Laal Maas is a hot meal; thus, you should modify the quantity of red chili powder and green chilies to your preference.

Pyaz ki Kachori

Here is the recipe for Pyaz ki Kachori, a well-known Indian delicacy that is deep-fried to perfection and stuffed with a spicy onion mixture.

Ingredients:

For the dough:

  • 2 cups all-purpose flour (maida)
  • 1/4 cup ghee or oil
  • Salt to taste
  • Water, as needed

For the filling:

  • 2 cups finely chopped onions
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon green chili paste
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons oil for cooking
  • Oil for deep frying

For serving:

  • Tamarind chutney
  • Mint chutney
  • Chopped onions

HOW TO MAKE IT

  • Combine the all-purpose flour, ghee or oil, and salt in a large mixing basin. Until the mixture resembles breadcrumbs, thoroughly combine. Form a soft dough by gradually adding water and kneading it. For 15 to 20 minutes, cover it with a moist towel and leave it.
  • In a pan, heat 2 tablespoons of oil to medium-high heat. Fennel and cumin seeds should also be added. Give them a few seconds to sizzle.
  • The chopped onions should be added to the pan and sautéed until golden brown.
  • Add salt, garam masala, turmeric, coriander, red chilli powder, green chilli paste, and ginger paste. Mix and sauté the onions for a few minutes to fully incorporate the spices. Remove the filling from the heat and let it cool.
  • Make lemon-sized balls out of the dough. Roll a ball of dough into a little circle that is 3–4 inches in diameter.
  • In the centre of the circle of rolled dough, place a tablespoon of the onion filling. To seal the filling, gather the dough’s edges and pinch them together.
  • Roll out the full dough ball into a flat kachori that is about 4-5 inches in diameter after gently flattening it. For the remaining dough and filling, repeat this procedure.
  • In a deep pan or kadhai, warm the oil for deep frying over medium heat. When the oil is heated, gently add the prepared kachoris, and fry them until they are crisp and golden brown on both sides. If necessary, fry them in batches to prevent crowding the pan.
  • Using a slotted spoon, remove the fried kachoris and set them on a platter covered with paper towels to absorb extra oil.
  • With tamarind chutney, mint chutney, and finely chopped onions, serve the Pyaz ki Kachori hot.
  • Enjoy your homemade Pyaz ki Kachori!

Mirchi Vada

Here is a recipe for the well-known Indian snack Mirchi Vada:

Ingredients:

  • 6-8 large green chili peppers (such as Bhavnagri or Anaheim)
  • 1 cup gram flour (besan)
  • 1/4 cup rice flour
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Water (as needed)
  • Oil for deep frying

For the filling:

  • 2-3 medium-sized boiled and mashed potatoes
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon chaat masala
  • Salt to taste
  • Oil for tempering

For serving (optional):

  • Mint chutney
  • Tamarind chutney
  • Chopped onions
  • Chaat masala
  • Sev (crispy fried noodles)

HOW TO MAKE IT

  1. Leave the stem on the green chilli peppers when you cut them lengthwise. If you’d like have less heat, remove the seeds. Put them apart.
  2. For the filling, add cumin and mustard seeds to hot oil in a skillet. Add salt, chaat masala, mashed potatoes, turmeric powder, red chilli powder, and they will start to sputter. Mix well and heat for a few minutes. Take it off the stove and let it cool.
  3. Gramme flour, rice flour, red chilli powder, turmeric, cumin, coriander, garam masala, and salt should all be combined in a mixing bowl. To create a smooth batter with a medium consistency, gradually add water. A spoon should be covered in batter.
  4. Fill a chili pepper that has been cut open with the prepared potato filling. Continue by using the remaining peppers.
  5. For frying, warm the oil in a large pan or kadai. While still not blazing, the oil should be heated.
  6. Make sure the batter is properly covered before dipping each packed chili pepper. Slide it gently into the heated oil. Depending on the size of the pan, fry a few vadas at a time without crowding.
  7. The vadas should be fried until golden brown and crispy over medium heat, flipping them regularly. With the help of a slotted spoon, remove them from the pan and set them on a kitchen towel to absorb any extra oil.
  8. For the remaining filled peppers, repeat the frying procedure.
  9. The Mirchi Vadas should be served hot with mint chutney, tamarind chutney, chopped onions, a dusting of chaat masala, and sev if preferred.

Enjoy your delicious homemade Mirchi Vadas!

Gatte ki Sabzi

Certainly! Here is a recipe for the well-known Rajasthani meal Gatte ki Sabzi, which is constructed of gram-flour dumplings cooked in a flavorful yoghurt sauce. You may eat this tasty and delectable meal with rice, paratha, or roti.

Ingredients:

For Gatte (Gram Flour Dumplings):

  • 1 cup gram flour (besan)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon carom seeds (ajwain)
  • 1/2 teaspoon salt (adjust to taste)
  • 2 tablespoons oil
  • Water, as needed

For Gravy:

  • 2 cups yogurt (curd), whisked
  • 2 tablespoons oil or ghee
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 2-3 dry red chilies
  • 1/2 teaspoon asafoetida (hing)
  • 1 tablespoon ginger-garlic paste
  • 1 medium-sized onion, finely chopped
  • 2 medium-sized tomatoes, pureed
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt, to taste
  • Chopped coriander leaves, for garnish

HOW TO MAKE IT

  1. Gramme flour, carom seeds, salt, oil, turmeric, and red chilli powder should all be combined in a mixing dish. Mix thoroughly.
  2. To create a firm dough, gradually add water, a little at a time, and knead. The dough should not be sticky and should be smooth.
  3. Roll the dough into tiny, cylindrical parts to form “gatte,” or dumplings.
  4. Bring a lot of water to a rolling boil. When the gate is added, cook for 10 to 12 minutes, or until the gate floats to the top. Thus, the gate will be cooked.
  5. Once cooked, remove the gate from the water and let them cool. Cut them into bite-sized pieces after that, and leave them aside.
  6. In a pan or kadhai, warm the oil or ghee over medium heat. Red dried chiles, mustard seeds, and cumin seeds should be added. Let them cough.
  7. Add the ginger-garlic paste, sliced onions, and asafoetida. Onions should be sautéed till golden brown.
  8. When the oil separates from the mixture, add the tomato puree and simmer for a few minutes.
  9. Add salt, red chilli powder, turmeric, coriander, and garam masala, and reduce the heat to low. Well combine, then heat for a minute.
  10. While continually stirring, gradually add the yoghurt whisked to the pan. By doing this, the yoghurt won’t split. Stirring periodically, cook for 4-5 minutes.
  11. Gently stir in the sliced gate after adding it to the yoghurt gravy. For the flavours to meld, simmer for 5–6 minutes.
  12. If necessary, add water to the gravy to change the consistency. Verify the seasoning and add salt or spices as desired.
  13. Remove from heat and garnish with chopped coriander leaves.

Your delicious Gatte ki Sabzi is now ready to be served. Serve it hot with roti, paratha, or rice. Enjoy!

Kadhi

Here is a recipe for the well-known Indian meal Kadhi:

Ingredients:

  • 1 cup gram flour (besan)
  • 2 cups yogurt (curd)
  • 3-4 cups water
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • 2 tablespoons ghee or oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1-2 dried red chilies
  • 8-10 curry leaves
  • 2 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 1 small onion, finely chopped
  • 2 green chilies, slit lengthwise
  • Fresh coriander leaves, chopped for garnish

HOW TO MAKE IT

  1. Gramme flour (besan) and yoghurt should be well blended, with no lumps, in a large mixing dish.
  2. As you continually whisk the mixture, gradually add water until it has a smooth consistency. Depending on the kadhi’s intended thickness, different amounts of water may be used.
  3. Salt, red chilli powder, and turmeric powder should be added to the mixture. Mix thoroughly.
  4. In a large pot or kadhai, heat the ghee or oil over medium heat.
  5. Add cumin and mustard seeds to the heated oil. Let them cough.
  6. To the pan, add chopped onion, minced garlic, grated ginger, sliced green chilies, dried red chilies, and curry leaves. The onions should be sautéed until transparent and faintly golden.
  7. As you gently pour the prepared yoghurt mixture into the pan while swirling constantly to prevent lumps, turn the heat to low.
  8. Turn up the heat to medium and gently boil the kadhi. To keep it from sticking to the pan bottom, stir it occasionally.
  9. The kadhi should simmer for 20 to 25 minutes on low heat, stirring regularly, until it gradually thickens and the raw flavor of the gram flour is eliminated.
  10. More water can be added to change the kadhi’s consistency.
  11. As desired, taste the mixture and adjust the salt and spices.
  12. Add freshly chopped coriander leaves as a garnish.
  13. With steamed rice or roti, serve the kadhi hot.

Enjoy your homemade kadhi!

Ker Sangri

Traditional Rajasthani food known as Ker Sangri blends dried berries (ker) and beans (sangria) with a variety of spices. Usually, it is eaten with rice or roti. An easy recipe for Ker Sangri is given below:

Ingredients:

  • 1 cup ker (dried berries)
  • 1 cup sangri (dried beans)
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit lengthwise
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish

HOW TO MAKE IT

  1. Separate basins of water should be used to soak the ker and sangria overnight. Next day, drain and rinse them.
  2. Oil should be heated in a big pan over medium heat. Stir in the cumin seeds and watch them puff up.
  3. Add the chopped onions and cook them for a few minutes until golden brown.
  4. Add the green chilies and ginger-garlic paste by stirring. Cook for a minute to get rid of the raw scent.
  5. Cook the chopped tomatoes after being added until they are mushy and tender.
  6. Salt, red chilli powder, coriander powder, and turmeric powder can now be added. Mix well and heat for a few minutes.
  7. Stir the spice mixture into the pan after adding the ker and sangria that have been soaked.
  8. For around 30 to 40 minutes, turn the heat down to low, cover the pan, and let the ker sangri simmer. When necessary, add a little water and stir occasionally.
  9. Sprinkle garam masala over the cooked, tender ker and sangria and gently combine.
  10. Cook for a further 2 to 3 minutes to let the flavors mingle.
  11. Add fresh coriander leaves as a garnish.
  12. Serve hot alongside rice or roti.

Enjoy your delicious Ker Sangri!

Kalmi Vada

A common Rajasthani snack called Kalmi Vada is prepared with split Bengal gramme, or chana dal. It is a deep-fried snack that is crunchy and savoury and is frequently eaten with chutney or as a component of a thali. A Kalmi Vada recipe is provided below:

Ingredients:

  • 1 cup chana dal (split Bengal gram)
  • 2-3 green chilies, finely chopped
  • 2 tablespoons ginger, grated
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust according to your spice preference)
  • Salt to taste
  • Oil for deep frying
  • Fresh coriander leaves, finely chopped (for garnish)

HOW TO MAKE IT

  1. After a thorough washing, soak the chana dal for a minimum of 4-5 hours in adequate water. Before usage, fully drain the water.
  2. Without using any water, pulse the soaked chana dal into a coarse pulp in a blender or food processor. It should have a thick, gritty consistency.
  3. To a mixing dish, add the ground dal. Add salt, cumin seeds, asafoetida, turmeric powder, red chilli powder, and chopped green chilies. To thoroughly incorporate all ingredients, stir well.
  4. For frying, warm the oil in a large pan or kadhai.
  5. form a tiny amount of the dal mixture into a patty form. Make a hole with your thumb in the centre.
  6. Drop the vada into the heated oil with care. The vadas should be fried over medium heat until they are crispy and golden brown on all sides. Depending on the size of your pan, cook them in batches.
  7. After the vadas are cooked, scoop them out of the pan with a slotted spoon and wipe off any extra oil with a paper towel or dish towel.
  8. Fresh coriander leaves, freshly chopped, should be used to garnish the Kalmi Vadas.

Serve the Kalmi Vadas hot with green chutney, tamarind chutney, or ketchup. They can be enjoyed as a tea-time snack or as an appetizer in parties and gatherings.

Ghevar

India’s favorite traditional Rajasthani sweet treat is ghevar. It is created by deep-frying a batter comprised of flour, ghee (clarified butter), and milk, followed by soaking it in sugar syrup. Ghevar is frequently served with Rabri, sweetened condensed milk, and has a distinctive lacy, honeycomb-like structure.

Ingredients: For the batter:

  • 2 cups all-purpose flour
  • 1/2 cup ghee (clarified butter), melted
  • 1/2 cup milk
  • 1/2 cup chilled water
  • A pinch of saffron strands (optional)

For the sugar syrup:

  • 2 cups sugar
  • 1 cup water
  • A few saffron strands (optional)
  • A few drops of rose water (optional)

For frying and garnish:

  • Ghee (clarified butter) for deep frying
  • Sliced almonds, pistachios, and silver leaf (varakh) for garnishing

HOW TO MAKE IT

  1. Combine the milk, melted ghee, and all-purpose flour in a mixing bowl. For a smooth paste, thoroughly combine. For this stage, you can either use a blender or a whisk. Although thick, the batter should be pourable. If additional cooled water is required, add it gradually to get the appropriate consistency. Mix thoroughly after adding a little amount of saffron strands to the batter (this step is optional).
  2. Ghee (clarified butter) should be heated in a deep frying pan or a pan with a broad, heavy bottom. Ensure that the pan is deep enough to accommodate the gear’s expansion.
  3. Reduce the heat to medium after the ghee is hot. Pour a ladleful of the batter carefully into the ghee that is already heated. Making a ring-shaped construction requires moving in a circular manner from the centre outward. You may spread the batter into several concentric rings in the pan, giving some room between each one.
  4. Cook the ghevar until it is golden brown and crispy over medium heat. To increase the crispness of the ghevar as it is cooking, you can gently pour some hot ghee over it. For each ghevar, the procedure can take a few minutes. Drain any extra oil before carefully removing the ghevar from the ghee.
  5. Make more gears using the remaining batter by repeating the process. Before pouring the batter, make sure the ghee is sufficiently heated.
  6. Prepare the sugar syrup once the gears have been cooked and drained. Sugar and water should be combined in a different pot. It should attain a little sticky consistency after a few minutes of simmering after coming to a boil. To improve the flavor, mix in a few strands of saffron and a few drops of rosewater.
  7. Make sure each ghevar is well coated by dipping it into the heated sugar syrup for a brief period. Remove it and set it on a plate or wire rack to let the extra syrup drip out.
  8. While the ghevar is still warm and the syrup is just starting to set, garnish it with thinly sliced almonds, pistachios, and silver leaf (Parekh).
  9. Before serving, let the ghevar cool. For a few days, it may be kept in an airtight container.

Enjoy the delicious and crispy Ghevar as a sweet treat!

Mohanthal

Here is a recipe for the well-known Indian dessert Mohanthal:

Ingredients:

  • 1 cup besan (chickpea flour)
  • 1 cup ghee (clarified butter)
  • 1 cup sugar
  • 1/2 cup milk
  • 1/4 teaspoon cardamom powder
  • 2 tablespoons chopped almonds
  • 2 tablespoons chopped pistachios
  • A pinch of saffron strands (optional)

HOW TO MAKE IT

  1. Besan (chickpea flour) is added to a heavy-bottomed pan that has been heated to medium heat. It has to be dry-roasted for 8 to 10 minutes or until it gets fragrant and golden brown. Be cautious to stir it frequently to avoid scorching.
  2. Ghee (clarified butter) should be warmed up in another small pan over low heat until it melts.
  3. Pour the melted ghee into the roasted besan while steadily swirling to blend the two ingredients. The mixture ought to be crumbly in consistency.
  4. After transferring the mixture to a platter, give it some time to cool.
  5. In the meantime, warm the milk and sugar in another pot over medium heat. Up until the sugar is entirely dissolved, stir continually.
  6. Mix thoroughly after adding the cardamom powder to the milk and sugar combination.
  7. Pour this milk-sugar combination into the besan mixture that has cooled, and stir everything together well. Check to make sure there are no lumps.
  8. Pour the ingredients onto a square or rectangular pan that has been greased with ghee. Using a spatula, spread it evenly and level the top.
  9. Spread the mixture’s surface with the chopped pistachios and almonds. For additional flavour and a splash of colour, you may also add saffron threads.
  10. Give the Mohanthal a few hours to cool and set at room temperature. It can also be chilled to hasten settling.

When the Mohanthal has dried, slice it into squares or diamonds and serve.

LATEST POSTS – Rajasthani Traditional Food – 5 Tasty Indian Veg Tuesday Recipes – Yummy and Healthy

Leave a Comment