India is a land of diversity, it has different people following different religion and culture, follow different ethnicity and traditions. Winter is a season to improve your immunity. During this time period, people feel hungrier and the body mechanism is more active and food digests easily. Here I am going to explore what is cooked in the desert-land of the country-RAJASTHAN. Rajasthan is especially famous for its Cuisine. So here are 5 famous and delicious traditional winter season recipes of Rajasthan with a unique taste.


KHAJUR COCONUT LADDOO for winter season


  • 500gm seedless Khajur (Dates)
  • 3 tbsp ghee
  • ½ cup grated dry coconut
  • Crushed dry fruits
  • Khaskhas


Grind the seedless Khajur in a mixer and make a proper paste. Take a pan add ghee in it and put it on low flame. One by one adds ready khajur paste, dry fruits and grated dry coconut in it.

Keep stirring it for next ten minutes. After 10 minutes remove it from flame and allow to cool down.

Once the mixture gets cool, make laddoos from it. Then put the ready laddoo’s in the dry coconut as in the laddoos get coated with grated dry coconut. Then garnish laddoos with pieces of half cut cashews. The yummy and healthy laddoos are ready to eat.


Likewise, you can also make khajur-anjeer rolls with the same procedure.

This recipe turns to be very healthy during winter since khajur provides a lot of iron to the body. This is one of the popular Rajasthani winter recipe

Also Check Out Top 5 Iron and Protein Rich Healthy Recipes

BAJRE KI ATTE KI RAB for Winter Season

Bajri ki ate ki rab for winter season


  • 2 spoon Bajre ka atta
  • Khas khas 1 spoon
  • Crushed dry fruits
  • Gund
  • Gud(jaggery)
  • Salt to taste
  • Dry grated coconut
  • Ajwain seeds 1 tsp
  • Sunth powder 1 tsp


Take the ghee in a pan and keep it on low flame. When the ghee gets heated add the bajre the atta and keep it stirring continuously till it turns golden brown. Once it turns golden brown add the gund and allow it to pop up.

The gund will pop up same as the popcorns. One all the gund pop-up. Add 1 and ½ glass water to it. And then add jiggery to it according to the sweetness you like and allow it to boil for few minutes while continuously stirring. Add a pinch of salt to it and is optional. And at last, add sunth and ajwain powder to it and the crushed dry fruits. A healthy dish for the winter season is ready to serve.


If you don’t like or use Bajre ka atta, you can also use gehu ka atta. This is a very healthy recipe and helps in healing of bone problems as well as backache problems.

STUFF BAATI for Winter Season

STUFF BAATI for winter season


For Dough:
  • 4 cup Wheat flour
  • Pinch of Carom seeds (ajwain)
  • 3-4tbsp Melted ghee
  • Warm water
  • A pinch of turmeric powder
  • Salt to taste
For Stuffing:
  • Boiled potatoes and peas
  • Chopped green chillies and coriander leaves
  • Salt and black salt to taste
  • Red chilli powder
  • Garam masala powder
  • Black pepper powder
  • Fennel seeds
  • Lemon juice


Using all the ingredients of the dough, prepare a soft dough for baati, it should not be very hard and nor should be very soft. Keep the dough aside for 5mins.

Now for stuffing mash the boiled potatoes and then add boiled peas to it. Now one by one keep adding all the ingredients of the stuffing to make chatpata baati stuffing.

Now take a small part of the dough and make a ball from it and press it on the palm as in to fill the stuffing. Fill the stuffing only after the stuffing gets cool down. Fill the stuffing and cover the baati’s properly. Other side heats the baati tandoor for 5-10 with medium flame.

Keep the baatis on it one by one. If you cannot roast the baati’s directly you can also use oven plate to roast the Baati’s. Keep the flame high till the tandoor cover is open and keep rotating the baati’s and after few minutes, lower the flame and put the tandoor lid on it and allow it to roast for next 5- 10 mins depending on the situation of the baati’s. after the baati’s are cooked add ghee to it, and serve hot. A healthy dish for the winter season.


You can serve this baati’s with green chutney and can also have alone. You can also use stuffing of other vegetables or can use sweet stuffing also to make stuff Baati’s.

LILVA KI KACHORI for Winter Season

Lilva Ki Kachori for winter season

It is a traditional Rajasthani kachori for winter season made with lilva’s which looks a bit similar to green peas but have a little different look than the peas. Lilva’s are especially available in winters.


For the Stuffing:
  • 2 cup fresh Lilva’s
  • 1 tbsp oil
  • ¼ tsp Hing
  • A pinch of turmeric powder
  • ½ tsp ginger paste
  • 1 tbsp green chilli paste
  • 1 tbsp lemon juice
  • ½ tsp sugar
  • ¼ cup finely chopped coriander leaves
  • Oil for frying
For the Dough:
  • 1 cup Plain flour(maida)
  • 2 and ½ tsp melted ghee
  •  Salt to taste


To prepare the dough mix well the flour, salt, ghee and water and knead a semi-soft dough and keep it aside. For the stuffing, firstly blend the lilva’s in a mixer grinder to make a paste a little coarse one.

Heat oil in a pan and add hing, ginger garlic paste, add turmeric powder and sauté for a minute on medium flame.

Then add the coarsely blended lilva’s mixture to it, mix it well and allow to cook it for 5-10 minutes on low flame, while stirring it continuously.

Then add coriander leaves, lemon juice, sugar and salt and mix well and cook for next one for the minute. Keep the ready stuffing aside and allow it to cool.

To make the kachori’s, take one part of the dough, roll it a little, take the flatten part in a palm and fill the stuffing, close the dough properly after filling the stuffing properly. Likewise, prepare all the kachori with the available dough.

Heat the oil in a pan and deep fry the kachori’s 2- 3 at a time, till it turns golden brown. Repeat the same procedure for frying the remaining kachoris. Serve hot with green chutney.


Likewise, you can also make potatoes, onion stuffing or green peas or moong dal stuffing kachori’s.  Kachori’s are liked by almost all people and are also very tasty and one of the famous dish of Rajasthani Cuisine for winter season.


BESAN KE PAKODE KI KHICHDI for winter season


For the Pakode
  • ½ cup besan
  • ½ tsp chilli powder
  • A pinch of turmeric powder
  • ½ tsp garam masala powder
  • Salt to taste
  • ½ tsp oil
  • ¼ tsp carom seeds(ajwain seeds)
  • Oil for frying
For the Khichdi
  • 2 and ½ cup of basmati rice
  • 1 tbsp of oil
  • ½ tsp cumin and mustard seeds
  • 2 cloves
  • 1 cup of boiled green peas
  • 3 tsp sugar
  • salt to taste
  • 1 and ½ tsp green chilli powder
  • ½ tsp turmeric powder
  • ½ tsp garam masala powder
  • Few curry leaves


Mix all the ingredients of pakora’s and prepare a mixture to make besan ke pakode. Heat oil in a pan and keep pouring a small portion of besan mixture to make pakora’s and allow it to fry on low flame till it turns a bit brown.

Similarly, remove all the pakora’s and allow it to cool. Once they get cool down make small pieces of it and keep aside.

Other side cooks the rice just by adding salt and ½ tsp of oil in water. Once the rice is cooked place them on an open plate and allow to cool down. On the other side keep the pan on the flame with oil in it. Add cloves, cumin and mustard seeds to it, then add curry leaves. Add the boiled green peas and ready besan pakora’s to it.

Then add sugar, red chilli powder, turmeric powder, garam masala powder and salt. Keep it on low flame for 1-2mins and then add the cooked rice to this mixture and mix well. Garnish it with coriander leaves. The delicious dish is ready to serve hotly preferable in the winter season.


Likewise, you can also make gatte ka pulav.  Gatte’s are also made of besan and are just boiled not fried like pakora’s. This is also one of the traditional recipes of Rajasthan for the winter season. If you really want to taste Rajasthani food then you must read this.


Snehalata Jain, Mother, Lifestyle blogger, Traveler, Foodie and has a knack of parental advice. She loves to travel with her family and especially her daughter angel so that she can teach her kid the real life experience. A Micro Biologist and lecturer by profession, a full time mother and blogger by choice. She is a social media pro since 2012 handling over 100 profiles till now. Stepping to blog was her decision when she realized that whatever you do or experience, documentation makes it authentic. She loves photography and traveling and creating unique recipes which are healthy and tasty. She writes what she experience during her trips. About Blogsikka : It was just a quick decision to make my lifestyle blog , while searching for blog name. I wanted a name which is not related to specific things as my life is so dynamic that I can’t stick to one thing. I love travelling and eat delicacies from around the world. My love doesn’t stop here , infact I love to cook delicious thing which I see during my trips and replicate at home. Blogsikka is all about my own experiences of life and i write whatever i experience. And my backbone support is my husband DILKHUSH SHAH who is chartered accountant by profession and a hard core traveler by passion. He is the reason behind my all trips. DO FOLLOW MY BLOG : and my all social media tabs

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: