India, March 16 -- I tasted this recipe for the first time after I got married. It was my first Sheetla Ashtami after the festival of Holi. This dish was prepared in the evening, and after the pooja the next day, we all had it with puris. I was truly astonished by its taste. I had seen these ingredients earlier but never realised that such a delicacy could be made from things that grow effortlessly in the desert. I have always had an inclination towards learning and cooking. Later, my daughter also became fond of Bikaneri food. Over time, it became my favourite recipe. Even my colleagues are very fond of my kair sangri, methi dana with aloo, aloe vera with kishmish, and papad ki sabji.

Rajwada-Style Kair Sangri Panchkuta

Ingredients

Ka...