Thuli (Lapsi)

Thuli

Traditional sweet cracked wheat dessert, delicately flavored with cardamom and rose water
Yield: Serves 4 | Total time: 1 hour 15 minutes (including soaking)

Thuli, also known as Lapsi, holds a cherished place in Bohra culinary heritage as a comforting and nourishing sweet dish often prepared during religious observances and family gatherings. This mithaas reflects the community’s preference for ingredients that are wholesome yet indulgent, combining cracked wheat with fragrant ghee and natural sweeteners. Its soft texture and warm flavors symbolize hospitality and togetherness, making Thuli a staple in Bohra kitchens during festive occasions like Moharram and Ramadan.

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Ingredients

Main Ingredients

• 1 cup thuli (cracked wheat)

• 3 tbsp pure ghee

• 1 cup jaggery (grated)

• ½ cup milk (optional)

• 2 tsp green cardamom powder

• 2 tsp rose water

• Hot water (as required)

For Garnish

• Dry fruits: raisins, charoli, sliced almonds, sliced pistachios

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Method

1. Prepare jaggery and soak wheat:
   Grate the jaggery and keep aside. Soak the thuli in water for 1 hour before cooking.

2. Sauté thuli:
   Drain the soaked thuli completely. Heat ghee in a heavy-bottomed rice pot or saucepan over medium-low heat. Add the drained thuli and sauté gently, stirring continuously until it changes color to a light brown and releases a nutty aroma.

3. Add water and cook:
   Gradually add about 2 cups of hot water little by little, stirring constantly to prevent sticking. Once combined, add the grated jaggery and mix well. If the mixture thickens, add more hot water as needed.

4. Simmer:
   Cover the pot and cook on a very low medium flame for 5 minutes.

5. Check softness:
   Stir gently and check if the thuli grains are soft. If needed, add ½ cup more hot water.

6. Dum cooking:
   Cover again and let it cook for another 5 to 7 minutes on low heat.

7. Flavoring:
   Once cooked, optionally stir in milk combined with rose water, then sprinkle the cardamom powder to infuse fragrance.

8. Serve:
   Garnish with your choice of dry fruits and serve warm.

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Chef’s Notes

• Soaking thuli softens the grains and reduces cooking time.

• Use hot water to speed up cooking and ensure even texture.

• Adjust the quantity of water to get desired consistency — thicker for halwa-style, thinner for porridge-like.

• Milk adds richness but can be skipped for a lighter dessert.

• Rose water and cardamom together provide a classic floral and aromatic touch.

• Dry fruits add texture, flavor, and nutritional value; you can lightly toast them for extra crunch.