Tosha For AlifBe~6
Tosha are oblong shaped fried dough balls with a coating of crystallised sugar!
Ingredients
  • 1 cup All purpose flour
  • 2 tsp Ghee
  • 1 tsp sugar
  • 3-4 tsp of water
  • 2 very small pinches of Baking soda
  • A pinch of salt
  • A tsp of milk powder
  • Oil for frying
For Sugar Syrup
  • ½ cup Sugar
  • ¼ cup water
  • Few strands of Saffron (optional)
Method
  1. In a small bowl mix a tsp or so of sugar and 3-4 tsp of water till sugar dissolves. You can use milk or beaten curds in place of water.
  2. In a mixing bowl (or use a paraat or thali) mix the flour, milk powder, a pinch of salt, baking soda (be very careful, as excess of soda will not only impact the flavors but also the texture) and ghee till the mixture resembles bread crumbs. The mix when packed in a fist should retain the shape and not crumble. Add more ghee if needed.
  3. Using the sweetened water, knead the dough. It should neither be too hard nor too soft (somewhat like the dough for samosa/ pakwan).
  4. Let the dough rest for 30 min.
  5. Knead the dough again to smoothen it as much as possible and then cut small portions and roll each to make smooth oblong shaped rolls.
  6. From one cup of maida I got 8-9 rolls. You can increase or decrease the size of the rolls.
  7. Take a frying pan and add sufficient oil for frying. Heat oil till medium hot.
  8. Fry Tosha, in batches, first on medium flame and then on low flame, constantly stirring so that the Tosha are fried evenly.
  9. Once pale brown, remove Tosha from oil and drain on kitchen towel/Tissue!
  10. Take a pan or Kadai and add ½ cup sugar and ¼ cup water and let it boil.
  11. Cook the syrup till it starts to froth. Check the consistency. It should be around 2 thread consistency.
  12. Mix in the fried Tosha and stir well so that the syrup coats each Tosho evenly.
  13. By this time the syrup would be too frothy. Switch off the flame when you can see only a little of syrup around the edges.
  14. Remove Tosha from the pan and spread on a plate. Make sure that Tosha are not piled up on each other.
  15. Once cooled, the syrup will crystallized and form a pale while crumbly coating on Tosha.
  16. Allow Tosha to cool down completely before consuming.
  17. Store in an airtight container. These stay well for 4-5 days!
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/02/tosha-for-alifbe6/