Ingredients (makes 24)
All purpose flour - 2 cup,
Semolina (suji/ rava) - 1/4 cup,
Salt - Pinch,
Ghee (clarified butter) - 1/2 cup (melted),
Baking soda - 1/4 tsp,
Water - 1/2 cup.
For sugar syrup
Sugar - 1 1/3 cup,
Water - 1/3 cup,
Slivered almond - 1/4 cup,
Slivered pistachio - 1/4 cup,
Cardamom powder - 1/4 tsp.
Method
In a mixing bowl, add all purpose flour followed by semolina, salt, baking soda and 1/4 cup ghee.
Mix well.
Now gradually add water and form semi stiff dough. Cover the dough with damp kitchen towel and let it rest for 15 minutes.
After 15 minutes, take out dough on work surface. Gradually add 1/4 cup ghee, little at a time and knead it very well. After kneading process is done, dough becomes very smooth.
Divide dough into lemon size balls and roll thick roundel.
Prick all over rolled roundel with knife or make impression with end of rolling pin as per below image.
Heat oil in a pan and fry pricked discs on low flame till it gets golden brown color.
Take out in a plate lined with paper towel. Repeat process with rest of the dough.
Let it cools down completely.
For sugar syrup
In a pan heat sugar and water over medium flame.
Keep cooking and stirring till sugar syrup becomes thick. Syrup should be white and foamy as seen per below image. Now set flame to lowest possible.
Now dip, fried thor one by one into prepared thick sugar syrup. This process should be done quickly. Transfer dipped thor on a greased tray or baking mat. Sprinkle slivered almond and pistachios on top.
Let it rest for few hours till sugar layer looks white. Store into an airtight container up to 15-20 days.
Notes
Sprinkle slivered nut on top as soon as u place syrup coated thor on baking mat to stick properly.
Water can be replaced by milk.
All purpose flour - 2 cup,
Semolina (suji/ rava) - 1/4 cup,
Salt - Pinch,
Ghee (clarified butter) - 1/2 cup (melted),
Baking soda - 1/4 tsp,
Water - 1/2 cup.
For sugar syrup
Sugar - 1 1/3 cup,
Water - 1/3 cup,
Slivered almond - 1/4 cup,
Slivered pistachio - 1/4 cup,
Cardamom powder - 1/4 tsp.
Method
In a mixing bowl, add all purpose flour followed by semolina, salt, baking soda and 1/4 cup ghee.
Mix well.
Now gradually add water and form semi stiff dough. Cover the dough with damp kitchen towel and let it rest for 15 minutes.
After 15 minutes, take out dough on work surface. Gradually add 1/4 cup ghee, little at a time and knead it very well. After kneading process is done, dough becomes very smooth.
Divide dough into lemon size balls and roll thick roundel.
Prick all over rolled roundel with knife or make impression with end of rolling pin as per below image.
Heat oil in a pan and fry pricked discs on low flame till it gets golden brown color.
Take out in a plate lined with paper towel. Repeat process with rest of the dough.
Let it cools down completely.
For sugar syrup
In a pan heat sugar and water over medium flame.
Keep cooking and stirring till sugar syrup becomes thick. Syrup should be white and foamy as seen per below image. Now set flame to lowest possible.
Now dip, fried thor one by one into prepared thick sugar syrup. This process should be done quickly. Transfer dipped thor on a greased tray or baking mat. Sprinkle slivered almond and pistachios on top.
Let it rest for few hours till sugar layer looks white. Store into an airtight container up to 15-20 days.
Notes
Sprinkle slivered nut on top as soon as u place syrup coated thor on baking mat to stick properly.
Water can be replaced by milk.
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