Panasa Thonalu

Ingredients:

• Maida - 1 cup
• Ghee - 2 tsp
• Warm water - as required

for syrup

• Sugar - 1 cup
• Water - 1/2 cup
• Elachi powder - 1/4 tsp

Method:

• Mix maida, ghee and add water little by little to make a soft dough (like roti)
• Knead the dough for a few minutes and cover the dough with wet kitchen towel and let it sit for a half hour
• Meanwhile boil sugar with water in a thick bottomed vessel and make a syrup with one string consistency, remove from heat, keep aside and add elachi powder
• Take a small lemon size ball and roll it flat like roti using rolling pin
• Cut center part of the roti into straight lines using a knife. Make sure you do not cut the border (see picture below)
• Now roll the roti into a bundle along the straight lines and slightly press the ends
• Heat the oil in a frying pan and fry above bundle until light brown in colour.
• Immediately dip them into the sugar syrup and take out in 1-2 minutes
• Let them dry and store in an air tight container. This will be good for 15 days