Panasa Tonalu Sweet / Sampangi Puvvulu Recipe – How to make Panasatonalu
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
1 small cup Maida / All Purpose flour
2 sp Suji / Semolina
2 sp Ghee
Oil for deep fry
For Sugar Syrup :
1 small cup Sugar
3/4 cup Water
1 pinch Elaichi Powder
In a mixing bowl add above ingredients (except oil, water)and mix together, then add water little by little and make a soft dough, allow it to rest for 30 mins with cover.
Knead well the dough and make small lemon sized balls and keep aside. Roll out each ball into a small puri. Take a knife and make 4 or 5 long slits on the puri without cutting the edges (in the centre only). Then roll it carefully and press the edges together, if needed apply little wet and twist it two sides. Do the same with the remaining puris.
In The meantime, in a bowl combine sugar, water and bring to a boil, stirring continuously until the sugar dissolves completely, continue to cook on low flame till it becomes 1.5 string consistency, then turn off the flame and keep aside. Meanwhile, heat oil in a khadai.
When hot deep fry the prepared Panasatonalu till light golden brown color. Then remove from the pan and dip them in the sugar syrup and place them on a plate. Now kids favourite and festival recipe Panasa tonalu are ready. Cool each flower separately and store them in an airtight container.