Long before the world termed aloe vera a superfood, the people of Rajasthan were using this plant as a part of their diet. Named Gwarpatha or Ghrit Kumari, it is used in local parlance to make kheer, a sweet delicacy from Rajasthan.
The recipe reflects the state’s cultural and culinary resilience and ingenuity in transforming humble ingredients into royal delicacies.
Chef Sunil Jajoria, executive chef at Anantara Jewel Bagh in Jaipur, brings the ingredient to the hotel’s kitchen. He prepares gwarpathe ka halwa, which he first tasted at his nani’s house when he was 5 years old. “She [nani] would make gwarpathe ka achaar (aloe vera pickle) and sabji (aloe vera vegetable ) too. However, I remember the kheer that was made very rarely and I enjoyed it the most,” recalled Jajoria.
He also mentioned that his effort to revive these dishes is not just about making people aware of this forgotten recipe, but is also about creating awareness about the versatility of the ingredient. Today, aloe vera has been restricted to being a skincare and haircare ingredient. I want to create awareness about its culinary relevance too,” he says.
When fresh greens were a rarity in the arid desert state of Rajasthan, aloe vera came to the rescue. The plant thrives in the harshest conditions and is a multipurpose ingredient that combines flavour, nutrition, and traditional recipes.
