Thulli (Doodh Dalia)

Something for the sweet tooth ~ Thulli (Doodh Dalia)

Satisfying my sweet tooth ~ Thulli

While Indians relish and enjoy their food at every meal in a day, their next love without a doubt, is the love for ‘traditional Indian sweets’. In Hindi, we call Sweets as Mithai. I can reasonably say that India, by far has the most colorful and diverse range of food and tastes to offer more than any other country in the world. Every region has it own specialties. There are different forms of rice puddings, milk sweets, burfis, pastries vegetables & fruits dipped in aromatic sweet syrup and the list goes on. Apart from these, there are mithai’s made only during special occasions, festivals etc. These mithai’s are also decorated with saffron, raisins, almonds, pistachios, thin pure edible silver and gold and the more. Today I will share a simple, yet very satisfying mithai dish and is sure to please any sweet tooth. This mithai is specifically called as Thulli by Marwari’s which simply translates into dalia cooked in doodh and spices. It tastes heavenly.

Recipe: (Makes for 4)
1 & 1/2 cup dalia (cracked wheat or wheat rava)
1 & 1/2 - 2 cups doodh or milk
Sugar as per sweetness
some kesar (saffron)
2 -3 elaichi or cardamom split open and powdered
A few kishmish or golden raisins
A few badam or almonds slivered
1 -2 tbsp ghee or clarified butter

In a pressure cooker, heat ghee and saute the dalia until you get the aroma and the dalia turns a little brown and looks toasted. Add twice the amount of water and pressure cook it until done. Soak the kesar in some warm water and keep it aside for a few minutes so that color is infused in the water. Soak the kishmish also in another vessel with warm water so that it plumps up. In the meantime, bring milk to a boil and add the cooked dalia, sugar to it and stir for a few minutes. Add more milk if the mixture becomes too thick. Let it be of a thick pouring consistency as this tends to becomes more thick when it cools down. Add the elaichi powder; kesar water, kishmish & stir well. You will smell the aroma of the elaichi and kesar infusing into the dalia doodh mixture. Turn off the stove and let it cool a little bit. Decorate it with slivered almonds, a little more kesar and kishmish. Serve warm.

Simple and served warm to satisfy my craving ~ Thulli