The Shrinathji Temple, located in Nathdwara, Rajasthan, is known not only for its grandeur and religious faith but also for the special delicacies served there. Various dishes are prepared in the temple kitchen in honor of God Shrinathji, among which is thor. Although it may resemble mathri or a thick dessert externally, its taste and method of preparation distinguish it from other sweets.
If you have tasted the thor from the prasad served in Nathdwara, you surely remember its taste. It is characterized by a slight hardness and a crispy texture on the outside, the aroma of ghee inside, and a sweet layer of sugar syrup on top. The good news is that it is not very difficult to prepare at home.
How to make thor in halwa style
To prepare thor, you must first create a two-string sugar syrup. To make the syrup, boil sugar and water in a pot over medium heat. After the sugar is completely dissolved, the syrup needs to be boiled for some more time. It is important that the syrup for thor is not too thin; it is considered ready when two strands form when a drop is tested on the fingers.
After this, the prepared thor is immersed in the hot syrup and then drizzled with syrup on top so that the entire surface is covered with a layer of syrup. After some time, it is removed and placed on a rack or strainer to drain excess liquid. Then it is left aside, and after cooling, a thin layer of sugar forms on the surface of the thor, which is its distinguishing feature and characteristic taste.
Preparing thor in halwa style requires observing certain points.