Sweet Thukkada is a crunchy, sugar-coated Indian tea-time treat. It has a thin, crisp bite and a caramelized, glittering sugar shell. The dough uses pantry staples and needs only warm milk and a little rest. A hint of cardamom gives a warm, fragrant finish. It fries quickly, stores well, and makes a lovely festival or gifting sweet. This recipe is made for Christmas using maida and sugar.
Sweet Thukkada is made by kneading maida and rawa with powdered sugar, butter, and a pinch of salt. A touch of cooking soda is added, then the mixture is softened with warm milk into a smooth dough. After resting, the dough is rolled paper-thin, cut into cute shapes, and deep-fried until golden and crunchy. The fried pieces are tossed in a fragrant one-string sugar syrup flavored with cardamom. They become perfectly coated and, as they cool, develop a crystallized sugar shell. Once separated, these addictive little sweets store beautifully in an airtight container.
Sweet Thukkada Recipe
Sweet Thukkada
This recipe is made for Christmas using maida and sugar
6
servings30
minutes30
minutesIngredients
1 cup Maida
2 tablespoons Rawa
1 cup Sugar
2 tablespoons Powdered sugar
Cooking Soda – a pinch
Salt – a pinch
Cardamom Powder – one or two pinches
2 teaspoon Butter or Ghee – 2 teaspoon
1/2 cup Warm Milk – as required to knead the flour
Oil For Deep Frying
Directions
- Mix maida, rawa, powdered sugar, butter, cooking soda and a pinch of salt. Add warm milk little by little and make a soft dough. Keep it aside for at least half-an-hour.
- Make into lemon size balls and roll out to a very thin large chapattis. Cut it into desired shape using cookie cutter. Or cut it into small diamond or square shape strips using sharp knife. I cut it into small rounds using a water bottle cap.
- Heat oil in a kadai. When it is hot, take out gently few maida pieces and put it in the oil. Fry till it is crisp. Finish frying the pieces in batches.
- In a thick bottomed vessel put the sugar and add just enough water to cover the sugar. Bring it to boil and allow to boil till it reaches one string consistency. Add cardamom powder and stir well. Switch off the stove. Add fried thukkadas and mix well so that the sugar syrup coats well in all the thukkadas. Spread it in a plate and allow to cool. After few minutes, sugar crystalize on the thukkadas. Separate each piece and store it in an air-tight container.
Notes
- You can also make a spicy version of this recipe aptly named Spicy Thukkada.
madam , it is very useful. i am going to try at pongal. happy pongal
Hi I tried making this but it was not crisp and the sugar did not crystallise. But I got nice small puries . Please help me
Hi Andriea,
I think the sugar syrup you made is not in right consistency. It should be sticky and form one thread consistency. For better results, after reaching one the right consistency, keep the stove in low heat and add the thukkada and gently stir it well for few seconds and transfer it to a broad plate. Separate it with a fork and allow to cool. Try this and let me know the result.
Hi, one quick question do the Thukkada be flat or puff like puri. How long do I fry them in oil. I want to really try this again.
Hi Andriea,
Thukkada can be made flat or puff like puri. If you want flat, then just prick it with a fork in one or two places. If you want like a puri then fry as it is. In both the ways, it should be fried on medium heat till crisp.
Thank you for the recipe. I tried and came out very nice.
Thank you Kirthi for the feedback.
Hi
Can we make small thin puris of the mixture instead
Hi Aarthy,
You can make thin puris too. However, Thukkada means tiny piece.
It was very nice and simple. I wd love to tast it. BT mam if u don’t mind can u publish how we can make Bengali gujiya or goja ( the square one) at home?