Toshas (Sindhi Sweet) — Easy Syrup-Coated Treat

I made this Sindhi sweet for the fifth day of a Blogging Marathon and enjoyed every step. Toshas are crisp fried dough pieces finished in a thick sugar syrup. The flavor can remind you of the South Indian Badushah, though the shape and finish are different. This recipe is straightforward and yields glossy, syrup-coated sweets that are perfect for festivals, gifts, or a special homemade treat.

Ingredients

For the Toshas

• Flour (all-purpose / maida) — 250 g
• Oil — 1/2 cup (for mixing into dough)
• Curd (plain yogurt) — 1/2 cup
• Baking soda — 1/2 tsp
• Oil — for deep frying

For the Sugar Syrup

• Sugar — 2 1/2 cups
• Water — 3 cups

Method

1. In a mixing bowl, combine the flour and baking soda. Add the curd and 1/2 cup oil and knead into a soft, smooth dough. The dough should be pliable but not sticky; adjust with small amounts of flour or curd if needed.
2. Divide the dough into about 25 equal portions. Roll each portion into an oblong roll or the desired shape. Keep the pieces uniform so they fry evenly.
3. Heat oil for deep frying over medium flame. Fry the toshas until they are a uniform golden brown. Avoid overcrowding the pan and maintain medium heat so they cook through without burning.
4. In a separate wide pan, combine the sugar and water and bring to a boil. Continue to boil until the syrup becomes slightly sticky.
5. When the syrup reaches a sticky stage, add the fried toshas and let them sit in the syrup for about 5 minutes so they absorb some liquid.
6. Remove the toshas onto a plate. Continue boiling the syrup until it reaches a one-thread consistency (a thin string forms between your fingers when you lift a little syrup).
7. Carefully dip the toshas again into the hot syrup and let them soak for another 5 minutes so the coating begins to set.
8. Line a tray with foil and place the syrup-coated toshas on it. Keep spacing so they don’t stick together.
9. Boil the remaining syrup until it becomes very thick. Using a spoon, drizzle this thick syrup evenly over the toshas to form a glossy coating.
10. Optionally, garnish each tosha with thinly sliced pistachios or nuts while the syrup is still wet.
11. Allow the toshas to dry completely. They cannot be handled until fully dry; once set, the syrup forms a shiny, crisp coating. Flip them gently to dry the undersides.
12. When fully dry, store the toshas in an airtight jar. Properly dried and stored toshas keep well for several days.

Tips for Success

• Keep the frying oil at medium heat so the toshas cook through and attain an even golden color without burning.
• Watch the syrup stages closely. Sticky, one-thread, and very thick stages each affect how the syrup adheres and sets on the toshas.
• If the syrup crystallizes or becomes grainy, reduce heat and stir gently until smooth, then continue boiling to the desired stage.
• Use a wide pan for the syrup so you can dip toshas easily and avoid splashes.

Serving and Storage

Serve toshas at room temperature as a sweet snack with tea or coffee. They make attractive homemade gifts when packed in airtight tins or boxes. Ensure they are completely dry before packaging to maintain crunch and prevent stickiness.

Enjoy making this simple Sindhi mithai. With a little care at each syrup stage, you will get glossy, crisp toshas that everyone will love.