The dominant cuisine in Jhansi is Bundelkhandi. Very simple with sparse use of oil, the local dishes find an abundance of sprouts, lentils and eggplant in them. A popular dessert that one can try here is rabri.

Rabri

Cream of milk is boiled and thereafter condensed without sugar to make this delicacy. At times, gur (jaggery) is used as a sweetener. Conventionally, it is served cold with hot jalebis (syrupy sweet).

Rabri

Papri Chaat

A mixture of crispy fried dahi-bhallas or dahi-vadas, pieces of boiled potatoes, chickpeas, salt and spices, papri chaat is served with home-made saunth (tamarind sauce and dried ginger), yoghurt and fresh green coriander leaves. 

Papri Chaat

Kadhi

This delicacy is a thick gravy-based dish made from chickpea flour to which sour yoghurt is added to give it a tangy taste. It also contains vegetable pakoras (fritters) and is mostly consumed with roti (flatbread) or boiled rice.

Kadhi

Kachori

Kachoris are round and flattened balls made from fine flour. These are filled with a baked mixture of urad or yellow moong dal, red chilli powder, besan (gram flour), black pepper, salt and other spices, and then fried. Usually, they are served with chutney or potato curry.

Kachori

Chhena

Used to prepare desserts like rasmalai (cheesecake without a crust), chhena jalebi (syrupy sweet shaped like a pretzel), rasagulla (ball-shaped syrupy dumpling), chhena kheeri (rice pudding) and sandesh (sweetmeat made with condensed milk), chhena is made from a moist and crumbly form of farmer’s cheese. Mostly, cow milk is used for making chhena.

Chhena