This mouth-watering sweet delicacy is closely connected with the Kashmir Valley’s Sufi culture. It is made on special occasions like religious congregations of families, or at shrines, and then served to the masses as a benediction. Tosha has a deep connection with a religious belief as well. People believe that by distributing tosha, their sorrows can vanish. For example, childless couples are instructed by religious priests to distribute tosha so that they can bear a child. Unlike other sweets, tosha can be made traditionally with refined flour, sweet and dried fruits. The best way to enjoy this delicacy is to make it at home and serve it to friends and family.
To revive the culture and satiate the taste buds of people, tosha is now being prepared and served at many eateries in parts of northern Kashmir. Modern Sweets and Bakery, one of the most sought-after eateries in Baramulla, sells it at Rs 50 a piece.
Now the present generation of chefs has also started making tosha to bring this traditional delicacy into prominence.
Ingredients (for making 10 pieces of Tosha)
200-gram maida (refined flour)
1 cup ghee
6 teaspoons coconut powder
4 teaspoons raisins
4 teaspoons cashew nuts
4 teaspoons almonds
3 teaspoons poppy seeds
7 teaspoons sugar (powdered)
Preparation:
- Knead the maida in a bowl by adding a little water bit by bit.
- After the dough is ready, make normal rotis and lightly cook them on slow heat on both sides. Don’t make the rotis crisp.
- Break the rotis into small pieces in a bowl.
- Add powdered sugar, coconut powder and hot ghee into the bowl. Knead the mixture until it becomes a dough again.
- Now, add the dried fruits and mix them properly.
- Take a small portion of the dough and give it an oval shape. Pat the ball with poppy seeds.
- Garnish each tosha with chopped dried fruits and serve.
Also Read: How Kud has become Kashmir’s sweet-making powerhouse
Aamir Ali Bhat is a journalist and independent researcher based in Jammu and Kashmir.
