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Rajasthani cuisine is the traditional cuisine of the Rajasthan state in north-west India. It was influenced by various factors like the warlike lifestyles of its inhabitants, the availability of ingredients in an arid region and by Hindu temple traditions of sampradayas like Pushtimarg and Ramanandi .
Dal Bati Churma is the most popular dish in Rajasthani cuisine. It is made up of three components of bati, dal, and churma. Dal is lentils, bati is a baked wheat ball, and churma is powdered sweetened cereal. Churma is a popular delicacy mostly served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee and sugar.
The Culture of Rajasthan which developed over the past millennia, is a blend of various elements, including music, dance, cuisine, festivals, art, and architecture. More than 74.9% of the population of Rajasthan is vegetarian , making it the Indian state with the highest percentage of vegetarians.
Katt is a kind of dessert.It is made by mixing coarse powder of unsalted wheat bread cooked on dry dung fuel and mixed with ghee, powdered sugar or jaggery powder, Then this mixture is spread on a tray and kept for a while to set and decorated with dry fruit clippings, then it is cut into small square pieces and given a barfi-like shape.
Rajasthani desserts (12 P) Pages in category "Rajasthani cuisine" The following 35 pages are in this category, out of 35 total. This list may not reflect recent ...
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Ghevar is a disc-shaped sweet cake made with flour, ghee (clarified butter), and soaked in sugar syrup. [12] [13] Flour, ghee, milk, and water are mixed to make a batter.The batter is then poured in ghee in disc shape and is fried to a golden honeycomb-like texture. [14]
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