Rajasthani Cuisine sees the use of yogurt, buttermilk, milk and ghee (clarified butter) quite a bit in the cooking. Crops like bajra (millet), jowar (barley), beans and dried lentils which can be cultivated in the region are widely popular. Saying Rajasthani’s have a sweet-tooth is an understatement. In Rajasthan sweet dishes are non even referred to as ‘dessert’ , because unlike desserts which are had after a meal, Rajasthani sweets are had before, during and after a meal.
Perhaps the best-known Rajasthani food is the combination of dal, bati and churma(dal is lentils; bati is baked wheat ball; and churma is powdered sweetened cereal), but for the adventurous traveler, willing to experiment, there is a lot of variety available. Besides, each region is distinguished by its popular sweet - Mawa Kachori from Jodhpur, Alwar ka Mawa, Malpuas from Pushkar, Rasogullas from Bikaner, Ghevar from Jaipur to name a few.