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Jaipur New: Local Desserts
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Jaipur's sweet shops work to a seasonal calendar: ghewar in the monsoon, feeni and gajak in winter, kulfi through the summer. Several of the walled city halwais on this list have traded from the same address for over a century.
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Feeni
What it is
Wheat dough is pulled into fine strands, fried and layered into a light nest, then eaten with sugar or soaked in warm milk. Making it is labour intensive, which is why production concentrates in the winter months. The strands collapse under milk, turning the dish into a warm pudding. It is sold loose by weight in the bazaars.
Best Places to try
Tip
To find nearby locations, search 'Feeni' in Google Maps for places close to your location.
Malpua
What it is
Flour, milk and khoya are whisked into a batter, fried into small pancakes and steeped in sugar syrup, then finished with rabri. The sweet appears in early Indian food writing and predates most others on this list. Rajasthani versions are thicker and more syrup-heavy than eastern ones. It is served warm and usually eaten straight after frying.
Best Places to try
Tip
To find nearby locations, search 'Malpua' in Google Maps for places close to your location.
Kulfi Faluda
What it is
Milk is reduced, sweetened and frozen without churning, which gives kulfi its dense texture, then served with faluda vermicelli, rose syrup and basil seeds. Flavours run to malai, kesar-pista and paan. Shops near Hawa Mahal serve it on twin sticks for grip. It is sold year round but peaks between April and July.
Best Places to try
Tip
To find nearby locations, search 'Kulfi Faluda' in Google Maps for places close to your location.
