This winter specialty from Rajasthan uses dried green peas and milk solids (khoya). The dish was created to preserve peas before refrigeration. The khoya adds richness while spices like dried ginger provide warmth. Traditionally cooked in clay pots over slow fires, it's a Makar Sankranti festival staple. Some versions include paneer cubes for extra protein. The slow cooking allows flavors to concentrate beautifully. Royal kitchens would garnish it with silver leaf during special occasions. Modern versions might use fresh peas, but the dried version has more intense flavor. Best enjoyed with bajra rotis.