Kutti also known as Bhori is a traditional Sindhi breakfast made out of crumbled wheat flour rotis to which sugar or jaggery is added. The one made with sugar has a crumbly texture as the sugar is just mixed in the crumbled rotis and hot ghee is poured over it. Kutti made with jaggery has a soft rexture as the jaggery is melted and added to the crumbled rotis. This can also be made into laddoos which are usually made as an offering for Lord Ganesh.
Kuti is mostly relished in winters and is served with roasted papads. In Sindhi homes this is considered as one of the rich breakfast dishes like dal /pakwan/ seero. We make it on special occasions. You may add crushed nuts to it if you like. This is also made for lactating mothers post pregnancy with a lot of ghee added to it along with crushed pepper corns and cumin seeds.
Today I have made gur ji kutti / kutti with jaggery which is my personal preference. Here is a step by step pictorial for you.
Wheat flour ... 5 cups
Jaggery ......... 2 cups crushed ( which is about 500 gms )
Ghee ........... 3/4 cup + 1/4 cup (total 1 cup)
Water .. as needed
Take the flour in a big plate and make a well in the middle.
Add 3/4 cup of melted ghee.
Mix it well .
Divide the dough into 4 equal portions.
Roll each one into a thick roti.
Prick with a spoon or a knife to make incisions on it and roast it on a medium flame turning it a couple of times to cook evenly.
Remove it from the griddle and crumble it using the rolling pin or in a pestle and mortar.
Using your palms crumble it to a fine texture. Repeat the process for all the rotis.
Set it aside in a broad thali.
Heat a sauce pan or kadai and add the remaining 1/4 cup ghee. Add the crushed jaggery to it.
You may find the texture too soft initially but remember that it becomes perfect when it is kept for half an hour or more. If you are serving immediately you may reduce the water quantity.
nice sweet.. will try..ReplyDelete
super delicious recipe.ReplyDelete
that's a really interesting sweet...ReplyDelete
Thank u RafeedaDelete
love the sindhi dishes you create and learn more about culture tooReplyDelete
Thanks Linsy.. yes there is so much to learn from each other.Delete
Wow - we make these too and call them bhakhri na ladoo. I love them when made with jaggery and a bit of nutmeg.ReplyDelete
Ok.. nice to try a different variety of the same dishDelete
Delicious, and healthy dishReplyDelete
Delicious and healthy!!!ReplyDelete
lovely meetha dearReplyDelete
totally different recipe, looks yummy. ( thanks for visit my Tamil blog , will post soon in cookbookjaleela)ReplyDelete
its like deconstructed puran poli without dal. perfect for prasadReplyDelete
Ha ha .. true.Delete
Wow this sweet sounds interesting and different too. Loved to know about different recipes from Sindhi cuisine. Lovely recipe aunty...ReplyDelete
Thanks for liking and appreciating Sindhi CuisineDelete
Looking at your kutti, made me really hungry. It looks delicious. This recipe reminds me of bhakhari na ladoo where we make thick bhakharis and then lke your recipe,we crush them and add jaggery and ghee to them.ReplyDelete
Thanks Mina. Yes basically they are almost the same.Delete
Such an interesting and traditional recipe. Love the way you have detailed every single step.. jai ganeshaReplyDelete
Thanks Priya. It makes people easier to follow the recipe while makingDelete
We make these n are called maledi. One of the best breakfast we had! Love the way it is presented n offered as blog.ReplyDelete
This gur ji kutti is almost like making churma laddoo. Looks so delicious and a very interesting recipe. Love your traditional Sindhi recipes.ReplyDelete
Thanks mayuri. Yes quite similar butchurma has a crumbly texture while this one is softDelete
This is such an interesting and traditional recipe. Loved the way you have explained every single step in detail...Love to know about other cuisines!!ReplyDelete
Thanks Padma. I also love exploring various cuisinesDelete
Wow that is an interesting recipe shobhaji! Looks very tempting, i too love jaggery based sweets. Love how you have presented the step by step process with pictures.ReplyDelete
Thanks for the compliment PriyaDelete