Local Dessert

Made from coarsely ground wheat flour, jaggery or sugar, and ghee, this dessert creates a hearty sweet that could make even the most serious dieter loosen their belt. People rave about its melt-in-your-mouth texture, often saying it tastes like a hug wrapped in a warm blanket. Some accounts suggest that churma originated as a rustic meal for warriors, as it is both nutritious and energy-boosting. Today, whether at a lavish Rajasthani feast or a simple roadside stall, churma is a must-try for anyone visiting the region.

This sweet disc-shaped treat is made from a batter of flour, ghee, and milk, which is deep-fried to create a crispy, lace-like texture. The dessert is then drenched in sugar syrup and adorned with a generous topping of cream, nuts, and sometimes even saffron. Legend has it that ghewar was originally created to serve as a special offering during the Teej festival, celebrating the arrival of monsoon, making it not just a treat but a part of cultural heritage.

A sweet pastry that will send your taste buds on a merry dance. Mawa kachori is essentially a stuffed, deep-fried dumpling made with a flour base and filled with a luscious mixture of khoya (dried milk), sugar, and various aromatic spices. The outer layer is crisp and golden, while the inside is indulgently sweet and slightly chewy—like a warm hug from your grandma! Food bloggers and reviewers rave about it, dubbing it a must-try for anyone with a sweet tooth.

A soothing blend of thickened milk, sugar, and delicate cardamom, often adorned with nuts. While its luscious, creamy texture may come across as a warm hug in a bowl, it can also feel as indulgent as that extra slice of cake you promised yourself you wouldn't have. Interestingly, Rabadi has roots in several regional cuisines, making each encounter a potential variation on the classic.

Originating in Gujarat and Rajasthan this rich, fudge-like sweet is made from gram flour, ghee, and a generous amount of sugar. Mohanthal has a unique crumbly texture and a deep caramel-like flavour, often enhanced with aromatic cardamom and sprinkled with slivers of almonds or pistachios. It’s a beloved treat during festivals, and food bloggers often praise its melt-in-the-mouth consistency and luxurious taste.

A decadent winter dessert, Moong Dal Halwa is an indulgent treat made from ground yellow lentils, simmered in copious amounts of ghee, milk, and sugar, and often topped with a sprinkle of cardamom. The result is a soft, rich halwa with a nutty aroma and a warm, comforting taste that dessert lovers swoon over. Known for its labour-intensive preparation, Moong Dal Halwa is a popular choice at weddings and festivals. Udaipur’s dessert aficionados regard this as a must-try, especially when enjoyed hot on a cool evening.

Softness of fresh paneer (chhena) combined with the crispy, syrup-soaked delight of a traditional malpua. This rich dessert is made by frying chhena-based batter until golden brown and then dipping the malpua in fragrant sugar syrup. The result is a soft, juicy bite with hints of cardamom and saffron. Known as a festival favourite, this dessert is well-loved by locals, and food bloggers describe it as a perfect blend of textures and sweetness that can’t be missed.

Known as a simple yet delightful treat, Diljani, also called Boondi, is made from tiny, round droplets of gram flour batter deep-fried to golden perfection and then soaked in sugar syrup. With a slightly crispy outer layer and a juicy interior, this sweet offers a unique textural experience that is hard to resist. Often garnished with a sprinkle of saffron or cardamom, Diljani is enjoyed as both a snack and a dessert in Udaipur, particularly during festivals.

Balushahi, often compared to an Indian doughnut, is a traditional dessert known for its flaky, layered texture and its sweet, sugar-coated exterior. Made from refined flour and ghee, each Balushahi is fried to perfection and soaked in sugar syrup, creating a crispy outside and soft, melt-in-the-mouth interior. This dessert is popular among both locals and visitors, with its perfect balance of sweetness and richness, making it a must-try in Udaipur’s culinary scene.

A classic Indian dessert that’s as beautiful as it is delicious. Made by deep-frying loops of fermented batter and soaking them in sugar syrup, Jalebi has a crispy, golden exterior and a juicy, syrupy centre. It’s loved for its playful spiral shape and addictive sweetness. Often paired with rabri (thickened sweet milk) for an extra indulgent treat, Jalebi is a breakfast and dessert staple in Udaipur, especially favoured by locals for an early-morning treat or festive celebrations.