I made three variants of thalipeeth yesterday . Today I remembered how we used to eat jawar(Sorghum), bajra(Pearl Millet) and makki(Corn) ki roti with gur and sometimes milk. We called it Churma.
Also the delicious puranpoli and the north Indian version gur ki roti made with coarse wheat flour and then I remembered making the sweet thalipeeth years ago. No one liked the taste of it in my in-laws’ Punjabi household so I ate the entire lot and never got a chance to make it again.
I find it very nutritious and savoury though it has a unique taste and if you condition yourself then it will be tad bit difficult to digest the fact that thalipeeth can be made sweet too 😀 I am sure there might be some original recipe for sweet thalipeeth but I am not aware of it so if you know one, please share.
I love its sweet, gooey, crunchy, biscuit like crumbly texture and find it full of robust flavours.
I tried it again today with fresh dates and organic jaggery powder ( shakkar). I also add dried figs, raisins etc. It all depends on my mood that day and availability of the ingredients.
The fun part is it is not fried like shakarparas or muthias we used to make at home.
The #Twistoftaste tag is inspired by Chef Vikas Khanna, that’s not my original term so all credits to him.
Here is how I make sweet thalipeeth.
You can make a regular bhajani ( thalipeeth flour) minus the spices for this one. Jowar, Bajra, Ragi, Chickpeas(split), white Indian lentil ( split and skinned urad), and wheat all in equal measure. Dry roasted individually till they change color and a nice aroma starts coming. They are then mixed and ground till a fine flour is obtained.
To make Sweet Thalipeeth
Bhajani or Thalipeeth flour – 1 cup
Jaggery or shakkar – 1/2 Cup
Soft Fresh Dates – de-seeded and cut finely
Raisins – 2 tablespoon
( you can substitute dates with dried figs or anything you desire)
Ghee / Clarified butter – just a little
You can add a few fennel seed for flavour.
In a large plate mix the flour, jaggery powder or grated jaggery, raisins, finely chopped dates and mix. Now take warm water and slowly add it to the flour mix to make a smooth dough. It will be sticky, gooey and a little tricky so add water slowly and keep mixing and kneading with fingers.
Once the dough is properly made cut it into small balls. TT ball size if you want the thalipeeth small like I do or you can make them a little bigger too.
Put a non stick frying pan or a skillet on high flame and drop a little clarified butter in it. Make small pancakes with the dough balls by either patting them with fingers between hands or with a rolling-pin. Apply a little warm ghee if it’s too sticky. make some cuts or small holes so that it cooks uniformly.
Carefully transfer the thalipeeth or pancake to the frying pan and cover it with lid. Keep the flame medium – low so the thalipeeth doesn’t burn and cook properly. Sweet will make it burn easily.
Flip it and brown it from the other side too. Brush a little ghee if it sticks to the pan. Handle gently as it will tend to break.
Once done take it out in a plate. If you like it warm and soft you can eat it with hot ghee or wait for sometime for it to cool and become a little firm. I like it biscuit like and store it in an airtight box in fridge. I warm it for a few sec on a skillet just to bring it to room temperature before eating. You can crush it and add hot milk and eat it from the bowl too. Depends how you enjoy it.
Let me know if you try this recipe and if you blog about it leave a link in the comment section.
Eat it when you feel the need for a snack. It is filling and healthy too.