Thuli

In Modern World, sweet dish have become a standard of concluding a meal, but there were times especially not many years ago sweet dishes were made as an auspicious start of meals on special occasions or a small celebrations. A feast of any nature would start with simple sweet dish which is neither fattening nor time consuming to prepare and Thuli is one of them…

Cracked Wheat and Jagerry, being such simple ingredients use to make me wonder how a sweet dish can be made out of it but years of cooking has taught me something that dishes out of simple ingredients have always turned into Master Recipe. Thuli being one of them has always been a part of my cooking, especially on propitious occasions. Simple yet flavorful and healthy, Thuli is a wholesome sweet savored by everyone in the family. As much as my girls love it, I remember as a child, Thuli used to be one of our favorites. After long day of shopping or coming back tired from any religious gathering, a bowlful of hot Thuli with warm milk would make all faces happy. 

Thuli is one of the desserts which hold lots of importance in our community as it simply believes in transfer of culture and ethos to coming generations which obviously includes our recipes. It’s the only dessert we would make sure to include in all our celebrations, be it birthdays or New Year.

 

 


Thuli Print

Prep time

15minutes

Cook Time

10 minutes

Total Time

30 minutes

  • Course : Sweet
  • Servings : 4
  • Description : Thuli a traditonal bohra sweet dish

Ingredients

    • 250 grams cracked wheat(Thuli)
    • 1 cup jaggery
    • 2 tbsp. ghee
    • 3 cup hot water
    • Dry fruits and some saffron strands for garnishing

Instruction

    • Add jaggery to hot water and melt it until completely dissolved.
    • Take a heavy bottom pan and pour the ghee.
    • Add thuli and sauté for few minutes until it is golden brown.
    • Next sieve the jaggery water and pour into the pan.
    • Cover and let it simmer for 30 minutes. Check sweetness and texture, add more water if desired.
    • Serve hot and garnish with dry fruits, desiccated coconut and some saffron strands.

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