in rajasthan, cuisine comes in only two extremes: terribly spicy and wickedly sweet. while the fiery dishes are justifiably well-known, there’s no reason for the sweets to be any less famous. the right royal manner of celebrating these sinful sweets is thru festivals. here’s the lowdown on the three conspirators to get guilty with…
colours from a pichkari aren't the only things that stick during holi. there’s no scientific evidence to prove that gujias are addictive. however, there’s plenty of irrational opinion available to concede that sweet khoya with dry fruits cocooned in crispy lightly -fried dough is as enslaving as the bhang that accompanies it during holi celebrations.
there are sweets, and then there’s ghevar. how could something so cripy melt in the mouth so easily? how do they manage to get the sugariness just right? why is any teej festival incomplete without it? i’m as flummoxed as anyone by these questions, but a bite does come handy in coming closer to the answer.
milkcake is that perfect jugaadu recipe that couldn’t have originated any where except for alwar. the ingredients (milk and lemon) are easily available, it needs no elaborate preparation and can be stored without refrigeration for weeks on end. but that’s not why you shouldn’t take a mouthful. when sweets has become a debauchery of dry-fruits, pure ghee and vark, milkcake stands-out for its back-to-basics appeal.
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that's it verdict is out n I seriiiiiiiiiiiously hate you!
ReplyDeleteI don't like sweets so much but am sure reading this post is a more satisfying experience than tasting those sweets themselves.
ReplyDeleteI like the title of your post, and of course I like your post. :)
I like the hyperlinks.
I like the way you have described each delicacy.
Such passion! :) Nice post!
@ audy: could not populate each medium of mine with your proclamations of hate? :P
ReplyDelete@ vid: I like!