5 Traditional Rajasthani Milk Desserts Recipes


Ghewar is a popular sweet in Jaipur made with flour, Rufil ghee, and Rufil milk. It is a disc-shaped dessert soaked in sugar syrup and often topped with nuts.

Ghewar Recipe


  • 1 cup all-purpose flour (maida)
  • 1/4 cup ghee
  • 1/2 cup chilled milk
  • Ice cubes, for chilling
  • Ghee or oil, for deep frying
  • 1 cup sugar
  • 1/2 cup water
  • A few strands of saffron
  • 1/2 teaspoon cardamom powder


  1. Mix all-purpose flour and melted ghee until crumbly. Gradually add chilled milk for a pouring consistency.
  2. Keep the batter chilled on ice cubes.
  3. Heat ghee or oil in a pan. Pour batter in circular motion to create a lacy pattern. Fry until golden and crispy.
  4. Make a sugar syrup by heating sugar and water. Add saffron and cardamom powder. Simmer until slightly thickened. Add rose water.
  5. Dip fried Ghewar in warm sugar syrup, coating it evenly. Allow excess syrup to drip off.
  6. Place on a serving plate and garnish with slivered almonds, pistachios, cashews, rose petals, and varak.
  7. Let Ghewar cool and set for a few hours. Enjoy your delicious Ghewar.

Mawa Kachori:

Mawa Kachori is a delightful Jaipur sweet made with a crispy outer layer of refined flour stuffed with a mixture of Mawa (milk solids), nuts, and sugar. It is deep-fried until golden and served.

Mawa Kachori Recipe


  • 1 cup all-purpose flour (maida)
  • 2 tablespoons ghee
  • A pinch of salt
  • Water, as needed
  • 1 cup mawa (khoya)
  • 1/4 cup powdered sugar
  • 1/4 teaspoon cardamom powder
  • A few strands of saffron (optional)
  • 2 tablespoons chopped nuts (almonds, pistachios, cashews, etc.)
  • Oil, for deep frying
  • 1 cup sugar
  • 1/2 cup water
  • Chopped nuts (almonds, pistachios, etc.)


  1. Mix all-purpose flour, ghee, and salt. Gradually add water to form a smooth dough. Rest for 15-20 minutes.
  2. Combine Mawa, powdered sugar, cardamom powder, saffron, and chopped nuts for the filling.
  3. Divide the dough, flatten, and fill with the Mawa mixture. Seal the edges.
  4. Deep fry the filled kachoris until golden and crisp. Drain excess oil.
  5. Make a sugar syrup by boiling sugar and water until sticky. Add rose water if desired.
  6. Dip fried kachoris in warm syrup briefly. Remove excess syrup.
  7. Place on a serving plate. Garnish with nuts and varak.
  8. Let them cool before serving. Store in an airtight container. Enjoy your delicious Mawa Kachori.

Ras Malai:

Ras Malai is one of the famous sweets in Jaipur which is made with soft, spongy cheese dumplings soaked in sweetened, thickened Rufil milk infused with saffron and cardamom.

Ras Malai Recipe


  • 1 liter whole milk
  • 1 tablespoon lemon juice or vinegar
  • 1/2 cup sugar
  • A pinch of saffron strands (optional)
  • 1/4 teaspoon cardamom powder
  • 2 tablespoons chopped nuts (almonds, pistachios)

Ingredients of Rabri (Milk Syrup):

  • 1 liter whole milk
  • 1/2 cup sugar
  • A pinch of saffron strands (optional)
  • 1/4 teaspoon cardamom powder
  • 1 tablespoon chopped nuts (almonds, pistachios)

Making of Rabri:

  1. In a large pot, bring the whole milk to a boil. Once it starts boiling, reduce the heat to low and add lemon juice or vinegar gradually, stirring continuously. The milk will curdle and separate into curds (chenna).
  2. Pour the curdled milk through a muslin cloth-lined sieve or colander. Rinse it under cold water to remove any traces of lemon juice or vinegar. Gather the edges of the cloth and squeeze gently to remove excess water. Hang the cloth for about 30 minutes to drain any remaining water.
  3. Transfer the chenna to a plate or clean surface. Knead it gently with the heel of your hand until it becomes smooth and soft. Divide the chenna into small equal-sized balls and flatten them slightly.
  4. In a wide pan, bring water to a boil. Add sugar, saffron strands, and cardamom powder to the boiling water. Stir until the sugar dissolves completely. Gently slide the flattened chenna balls into the boiling sugar syrup.
  5. Cover the pan and cook the chenna balls in the syrup on medium-low heat for about 15-20 minutes. The balls will expand and become soft. Turn off the heat and let them cool in the syrup.
  6. In a separate wide pan, bring the whole milk to a boil. Reduce the heat to low and simmer the milk, stirring occasionally, until it thickens and reduces to about half its original volume. Add sugar, saffron strands, and cardamom powder. Stir well and cook for another 5 minutes.
  7. Remove the chenna balls from the sugar syrup and gently squeeze out any excess syrup. Place the balls into the thickened milk (Rabri). Let them simmer in the milk for a few minutes.
  8. Remove the pan from heat and let the Ras Malai cool to room temperature. Refrigerate for a few hours to chill.
  9. Garnish the chilled Ras Malai with chopped nuts (almonds, pistachios) before serving.

Churma Ladoo:

Churma Ladoo is a famous dessert made by crushing deep-fried wheat flour balls, mixing them with Rufil ghee, sugar, and Rufil milk, and rolling them into round ladoos.

Churma Ladoo Recipe


  • 1 cup whole wheat flour (atta)
  • 1/4 cup semolina (sooji/rava)
  • 1/2 cup ghee
  • 1/2 cup powdered jaggery or powdered sugar
  • 1/4 teaspoon cardamom powder
  • Chopped nuts (almonds, pistachios) for garnish (optional)


  1. In a mixing bowl, combine the whole wheat flour and sooji/rava. Mix well.
  2. Heat ghee in a pan over medium heat. Add the flour-sooji/rava mixture to the pan.
  3. Roast the mixture in ghee on low to medium heat, stirring continuously to avoid burning. Roast until the mixture turns golden brown and aromatic. This may take about 15-20 minutes.
  4. Remove the pan from heat and let the mixture cool slightly.
  5. Once the mixture has cooled down a bit, add the powdered jaggery or powdered sugar to it. Also, add cardamom powder for flavor.
  6. Mix everything together until well combined and the mixture holds its shape when pressed together.
  7. Take a small portion of the mixture and shape it into a small round ball (ladoo) by pressing and rolling it between your palms. Repeat this process with the remaining mixture to make more ladoos.
  8. If desired, garnish the ladoos with chopped nuts (almonds, pistachios) by pressing them gently onto the surface.
  9. Let the Churma Ladoos cool completely and firm up before serving.

Shahi Tukda:

Shahi Tukda is a royal dessert and is a milk sweet recipe which is made with fried bread slices soaked in sweetened Rufil milk, flavored with cardamom, saffron, and garnishing it with nuts.

Shahi Tukda Recipe


  • 4 slices of bread
  • 1 cup milk
  • 1/2 cup condensed milk
  • 1/4 cup sugar
  • 1/4 teaspoon cardamom powder
  • A few saffron strands
  • Ghee for frying
  • Chopped nuts (almonds, pistachios) for garnish
  • Edible silver leaf (varak) for garnish (optional)
  • Rose petals for garnish (optional)

Making of Shahi Tukda:

  1. Trim the edges of the bread slices and cut them into triangles or desired shapes.
  2. Heat ghee in a pan over medium heat. Fry the bread slices until they turn golden brown and crispy. Remove them from the pan and drain excess ghee on a paper towel.
  3. In a separate pan, bring milk to a boil. Reduce the heat and add condensed milk, sugar, cardamom powder, and saffron strands. Stir well and simmer for about 10-15 minutes until the mixture thickens slightly. Remove from heat and let it cool.
  4. Dip the fried bread slices into the prepared milk mixture (Rabri) for a few seconds, ensuring they are evenly coated. Allow excess mixture to drip off.
  5. Place the soaked bread slices on a serving plate. Garnish with chopped nuts, edible silver leaf (varak), and rose petals, if desired.
  6. Serve the Shahi Tukda warm or chilled, as per your preference.