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Suji Rasbhari made with Threptin Diskettes

Ingredients.

  • Desi Ghee
  • Suji 2 Cup (big)
  • Raw Milk- 4 cups
  • Threptin Biscuit-4
  • Sugar-2.5 cup
  • Baking soda
  • Elachi powder
  • 2 spoonful Lime juice
  • kaju Badam (Broken)
  • Coconut Powder or Coconut grinding 1 cup
  • Refined oil.
Recipe:
  • 1. First put 2 spoon of ghee (Desi ghee), in a kadai, and fry all Suji in it , and shake it for at least 6 mins, in low gas steam, add 2 cup milk and again shake it , Now add 4 threptin biscuits previously powdered in it and shake the suji in kadai until all get mixed and forms a batter.
  • Take another Kadai or bati and add a small amount of water preferably 4 cups add 250 gms of sugar and add 1 spoon lime juice and boil it until a sugary syrup is formed Syrup should be thick. Put off the gas and let it cool down.
  • Now take the batter formed and keep it in a plate and very slowly press the batter. Add coconut powder 1 spoon, 1 spoon Elachi powder , add 1 cup milk if necessary, add 1 spoon baking soda and press the until it becomes smooth dow , Now make small balls from the dow and press it with your hand to make Lechi, or chasni (Make 10 or more, as suitable)
  • Take a kadai and use refined oil (sada tel) as needed to fry the lechi /chasni in the oil. A deep fry is not reqd , only a light fry will do and take out the chasni from the oil very slowly one by one and keep them in a plate to cool.
  • Now put all the chasni / lechi in the sugary syrup (previously made) , and let the chasni soak in the syrup for at least 5-7 mins, pick the chasnis and keep them in a tray. Put some dry fruits (Kaju badam) on top of the chasni and Suji Ras bhari is ready.