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 during Special Occasions with Chana Bateta. Its aroma of cardamom and rose water instantly fills the kitchen with celebration.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 150 | gms | Broken Wheat (Daliya) |
| • | 80 | gms | Grated Jaggery |
| • | 50 | ml | Milk |
| • | 45 | gms | Ghee |
| • | 35 | gms | Chopped Dry Fruits |
| • | 15 | Nos. | Soaked Raisins |
| • | 10 | ml | Rose Water |
| • | 2.5 | gms | Cardamom Powder or Seeds |
| Grated Dry Coconut, as per taste | |||
| Hot Water, as required | |||
| Dry fruits: raisins, charoli, sliced almonds, sliced pistachios | |||
Method / Instructions
- Prepare the Jaggery and Soak the Thuli: Grate the jaggery and keep aside. Soak the thuli in water for 1 Hr before cooking.
- Sauté the 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 turns light brown and releases a nutty aroma.
- Add Water and Jaggery: Gradually add about 2 cups of hot water, stirring constantly to prevent sticking. Once combined, add the grated jaggery and mix well. If the mixture thickens, add more hot water as needed.
- Simmer: Cover the pot and cook on a very low to medium flame for 5 Minutes.
- Check the Softness: Stir gently and check if the thuli grains are soft. If needed, add an additional ½ cup of hot water.
- Dum Cook: Cover again and cook for another 5–7 Minutes on low heat.
- Add Flavoring: Once cooked, optionally stir in milk combined with rose water, then sprinkle in the cardamom powder to infuse fragrance.
- Serve: Garnish with your choice of dry fruits and serve warm.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 268 Kcal |
| 💪 Protein | 4.1 g |
| 🌾 Carbohydrates | 44.2 g |
| 🥑 Total Fat | 8.6 g |
| 🧈 Saturated Fat | 4.8 g |
| 🌱 Dietary Fiber | 4.5 g |
| 🍬 Sugars | 18.2 g |
| 🧂 Sodium | 22 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef’s Note
Soaking the broken wheat ensures the grains soften perfectly without losing their individual structural identity during the cooking process.
Slow-roasting the daliya in pure ghee until it releases a deep, nutty aroma forms the foundational flavor profile of this traditional sweet.
Tips & Tricks
• Add the hot water gradually to maintain the pan's temperature and prevent the grains from clumping together.
• Keep the flame strictly on low during the dum phase to prevent the jaggery from burning at the bottom of the pot.
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