Delicate and lacy malpuas made using fresh paneer which will melt in your mouth. This recipe is somewhat comparable to the famous malai malpuas of pushkar near ajmer. Serve them warm topped with rabri or just garnished with chopped almonds and pistachios. You will find chenna malpuas only at a few cities in rajasthan. Just grab the opportunity to make them as they are simply divine! these malpuas are a little tricky to make, so be patient. Sometime, they can just disintegrate in the ghee…
Another favourite Marwari snack that often accompanies meals. As the name suggests it is a preparation of crushed papads which are tossed in spices and ghee. I have added some Bikaneri bhujia to this recipe to provide extra crunch. Bikaneri papads are a thicker and fierier variety of papads and are better for use in this recipe as they do not get soggy very fast. You will find these at some speciality stores.
Rajasthani food is as colourful and diverse, as its glorious heritage. Rajasthanis are very fond of eating and this is reflected in the vast repetoire of recipes that they have devised out of fairly ordinary ingredients. Kalmi vadas are deep fried gram dal crispies that can be enjoyed with a fiery green chutney. You can prepare large vadas as in this recipe ahead of time and double fry (re-fry) them just before serving. These are perfect as a tea-time or pre-dinner snack.
Churma is prepared by grinding Bati into fine powder and then thoroughly mixing it with melted ghee, sugar and dry-fruits. This step by step photo recipe of Rajasthani Churma also explains how to prepare Bati with and without Oven.