Krishna Kumar Gaur/Jodhpur: Whenever the name of tourist city and food comes in Rajasthan, only one city comes to mind, Jodhpur…Jodhpur is recognized even in foreign countries for its food. The result of this is that whenever foreign tourists come to Jodhpur, they search for food places and reach there to taste the delicious dishes. We are going to tell you about one such delicious dish whose name is Malai Roti. On hearing the name, your mouth might be watering and you might be wondering how Malai Roti is made. It looks like roti.
However, its sweetness and taste are such that once someone tastes it, he does not miss eating it the second time. You will get Malai Roti at only one shop named Vijay Restaurant inside the narrow streets of Jodhpur. The same shopkeeper has been making this sweet for more than 50 years. Many types of formulas are used to make this sweet. Therefore, when this sweet is made, no one can enter there.
Even foreigners are crazy about it
Hearing the praise of the taste of Malai Roti, if you also feel like tasting it, then you will have to come to Vijay Restaurant located near Achalnath Mahadev Temple and Kunj Bihari Temple inside the walled city of Jodhpur through the narrow streets of Jodhpur. In appearance, it is a restaurant built in a small space. But the taste of this restaurant is remembered not only in the country but also abroad. Domestic and foreign tourists come to this restaurant especially to taste the Malai Roti.
Rate of sweets Rs 1200 per kg
This has become the most liked sweet in the menu of this restaurant. To make this Malai Roti sweet made from milk, only one to one and a half kg Malai Roti sweet is made in 15 kg milk. The weight of one Malai Roti is 100 grams to 150 grams. The rate of this sweet is ₹ 1200 per kg.
Malai roti recipe was made like this for the first time in 1982
The story of making this sweet is also very interesting. According to restaurant operator Bharat Bhati, his father Jawaharlal Bhati had prepared the recipe of this Malai Roti in 1982. Cream was made by boiling milk. That cream was cooled, cut into rounds and fried in ghee. After that it was dipped in syrup. Then it was launched like a sweet. Initially the demand for this sweet was less. Earlier it was made only in winter. But after this the demand increased so much and it started being prepared every season.
Tags: food, food 18, Street Food
FIRST PUBLISHED: May 6, 2024, 10:02 IST