Thor, also known as Devta Saata is most often served during Diwali or served to Lord Krishna during the Hindu New Year. It is often the simplest recipes are the most fantastic and it is definitely true of this Gujarati Thor. Similar to the Indian sweet Khaja or Meethi Khajali (which is often prepared for Dussehra), Thor is prepared by coating pastry in a thick sugar syrup, almost like sugar glazed donut!
Why you should make this recipe:
So simple and easy to make – only a few steps are required Requires few ingredients – all you need is flour, ghee, sugar and cardamom powder! Can be made ahead Eggless dessert – no eggs are required for this pastry Wonderful textures outside and inside Surprise your family/guests with this dessert – they’ll be expecting
Ingredients
For the pastry
Plain flour – you will need all-purpose flour for this recipe Ghee – you will need pure butter ghee, aka desi ghee, for the best results. You can use homemade, or shop bought. Ghee is used in the dough and to deep-fry as well. Alternatively, you can use a flavourless oil to deep fry with Milk – to bind the dough
For the sugar glaze
Sugar Water Milk – optionally, add a dash of milk to the glaze
To decorate (all are optional, use all or some of the below)
Chopped pistachios Rose petals Edible silver foil/chandi varq
How to make Meetha Satta/Thor
Firstly, you need to prepare the pastry: In a large plate or bowl, add the flour and the ghee and rub the ghee into the flour using your fingers. This technique helps to shorten the dough and give you that crumbly, flaky texture. Once the ghee is well incorporated, add the milk little by little and make a stiff dough. The dough will be hard and can easily crumble. That is ok. We are not looking for a smooth soft dough. Cover with a clean kitchen towel for 10-15 minutes. Divide the dough into equal golf size balls. Roll out each ball into a small round shape with around 1/4 inch thickness. You can use a cookie cutter to get a perfect circle or simply keep the shape you have rolled out. Prick all over with a sharp knife or fork. Set aside. Heat ghee (or oil if using) in a kadai/pan on a medium heat. Gently, place a few rounds into the ghee and reduce the heat to low. Deep-fry the rounds and turn over gently to ensure even cooking. When they are lightly brown, remove and leave to drain and cool. Repeat for each of the pastries. Keep the heat low or else the pastry will burn from the outside and not cook from the inside Allow to cool completely. Next, make the sugar glaze Before you start making your syrup, keep a baking tray with parchment paper ready. Spray the tray with cooking oil so that the pastries do not stick once they are coated in the glaze. To make sugar glaze, take a non-stick pan. We need to make a very thick sugar syrup that will become white as it dries. Add the sugar and water and heat on medium flame. It will seem as if there is barely any water but as the sugar dissolves, it will release its own moisture. We need a thick sugar syrup for this recipe. Keep stirring and let the sugar dissolve completely. Allow the syrup to thicken. Add a teaspoon or two of milk and switch off the heat. Next, glaze the thor Now, quickly drop the pastries one by one into the sugar syrup and coat completely and place them on the greased baking sheet. Repeat this for every pastry. Work fast. The syrup may begin to crystallise, so heat it again to loosen it. Add a teaspoon of water if needed. Whilst the glaze is still warm, sprinkle the nuts, rose petals if using. Allow the glaze to set for at least an hour. You will see the thor beginning to go white. Once the glaze has set and hardened, they are ready to eat!
Storage
Meetha Satta can be made ahead of serving. They are best stored in airtight containers to retain their flakiness. They will keep well for up to a week before they go soft.
More Diwali Recipes
Besan Barfi Gujarati Magas/Magaj Sooji (semolina) Gujiya Anjeer, Chocolate and Cashew Rolls Coconut Barfi As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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