Thuli (Lapsi)

Thuli

About the Recipe

A classic celebration sweet, Thuli is made with broken wheat (daliya) slow-cooked in ghee, milk, and jaggery. It’s a comforting, mildly sweet dish often enjoyed on special occasions with Chana Bateta. Its aroma of cardamom and rose water instantly fills the kitchen with celebration.

Yields: 6-8 servings

Total time: 3 hrs 30 mins

Cooking time: 1 hrs

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Ingredients

• 150 g Broken Wheat (Daliya)

• 3 tbsp Ghee

• ½ tsp Cardamom Powder or Seeds

• 1 tbsp Rose Water

• 80 g Grated Jaggery

• 50 ml Milk

• 12–15 Soaked Raisins

• 35 g Chopped Dry Fruits

• Grated Dry Coconut, as per taste

• 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 an additional ½ cup of 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

• If you prefer a deeper flavor, replace part of the jaggery with brown sugar.
• Always cook Thuli on a slow flame to avoid sticking or burning.
• It tastes best when served warm, topped with coconut and a rose petal.