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

This entry was posted in Dalia (Wheat Rava), Doodh (Milk), Grains, Milk & Products and tagged , , , , , , , , , , . Bookmark the permalink.

31 Responses to Thulli (Doodh Dalia)

  1. Vaishali says:

    I just discovered your blog- you have some really nice recipes and great pics. Looking forward to seeing more from you!

  2. mridula says:

    The Thulli looks yummmmmm…..i have gotto try it, i am sure ronu will love it.

  3. I’ve just discovered your site as well. It’s great to see a vegetarian website focused on a regional cuisine. Everything looks yum.

    I will link you to my site at:

  4. Nidhi says:

    Wow..the picture looks toooo good! I make it for breakfast often!

  5. looks very similar to kesari in preparation..sounds delicious n tempting

  6. Yashwini says:

    thulli looks so delicious, i love that type of dessert i used to eat this back in india when i was small but added jaggery to it,and very beautiful presentation.

  7. Archana says:

    I just discovered your site. Thulli really looks delicious. My mom used to make it a lot(she is from Rajasthan)& we also called it thulli, but no one else calles it that( they just call it dalia like the porridge that we make of the same thing but with lots of milk added). So, seeing your website brought back sweet memories of the childhood.
    We make thulli with jaggery instead of sugar.

  8. Manjit Singh says:

    Oye, tusin te maan de yaad kra ditti, eh Daliay di recipe post kar ke! Chak de phatte!

    Manjit Singh

  9. Lakshmi Kary says:

    Thanks for all the nice recipes and great photos,
    will send on to my daughter and friends.!

  10. Padma Rekha says:

    I was doing google search and someone has copied my pics and your pics also…..Check out this link for more info.

  11. resonance/Blue Irises says:

    I look forward to reading here often. I enjoy the photos, too!
    They are excellent! They are “mouth watering!”

  12. shivani says:

    hey..i jus found this wonderfully interesting website of yours…m gonna try the Thulli recipe tonight..lets c if d hubby likes it…wil let u know his response..thanx a ton for helping us girls “settled abroad-away from our moms”

    • 365DaysVeg says:

      Thanks Shivani; what a lovely name!
      I hope your hubby loves it 🙂 Yes, it is difficult to be away from family as we also go through this every day.

  13. soma says:

    its a healthy evening snack for my kid…thanks for sharing…:)

  14. Ann098 says:

    I’m inspired to learn to cook Indian food. I haven’t use any of the spice you listed. Is there any online stores you’d recommend? Could you let me know the must-have spices for making India food? I enjoy reading your blog. Thank you so much!

    • 365DaysVeg says:

      What a pleasure Ann to hear such an awesome review from you. Well, as far as online store is concerned, Let me do some research and get back to you on it in a couple of days. I will also send you the list of must haves. I will send you an email.

  15. pargat singh says:

    i love it .great desert.

  16. savita says:

    hi, i realy love this tully & i my huby also loves to eat as a breakfast &it is very easy to cook healthy to eat

  17. This is one of my favorite desserts. I always make it when there is a special occasion.

  18. Lakshmi Kary says:

    Hare Krishnna
    Thank-you for your web site and recipes.!
    Please offer some varities of Ekadasi recipes with tapioca thank-you

    • 365DaysVeg says:

      Thank you Lakshmi. Although I have not cooked much with Tapioca, let me think and try out before posting any. Check it out or subscribe to know about it.

  19. Daniel says:

    Looks good I stay away from home so was thinking how my mom used to zabardasti feed dalia .. But nw I miss it so wanna try myself .. Thanks

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