Rajabhoga consists of cooked rice, dal, soup, cooked vegetables, ghee and curd. It is made from corn starch, sugar, cardamom powder, nutmeg powder and ghee. These are prepared by using rice, ghee, sugar, jaggery etc. It is a mixture of desiccated coconut, roasted Bengal gram powder, sugar, ghee, and sesame. It is made from sugar, cornstarch, cardamom powder, nutmeg powder, and ghee. Certain rotis are also made with ghee or butter. This a laddu prepared from rava (semolina), sugar and ghee. Ghee (butter) may be spread just before eating. A particular local delicacy is the jalebis, which are fried in pure ghee (clarified butter). Even the scent of the sweetmeats frying in ghee spreads all around. Ghee and mustard oil are the most commonly used cooking fats. These were hour glass shaped measure used for Milk, Ghee, Oils. Food is generally cooked in milk or "ghee", making it quite rich. Generally, either Desi Ghee or Mustard oil is used for the purpose of cooking food. Desserts and sweets include payasam, halva, mysore pak, palgoa and ghee balls.