Mar 2, 2009

Panasa Thonalu


* Maida - 2 handful
* Ghee - 5 tbsps
* Water - as req (for dough)
* Water - 1.5 cups (for syrup)
* Sugar - 1 cup (for syrup)
* Cardamom pdr - 1 tsp
* Oil - for deep frying


To the maida(APF) add ghee and mix it well. Adding water to the maida lil by lil knead the dough to chapathi consistency. Keep this closed aside for half an hour. Meanwhile prepare the sugar syrup by boiling 1.5 cups of water with 1 cup of sugar(u can change the amount of sugar as per ur taste). Boil it in medium flame, making sure you stir in once every couple of minutes. The syrup should be ready with half an hour. Finally add some cardamom pdr to the syrup for flavour.

Now back to the dough. Make small balls(smaller than those made for poori's) and then roll them flat. Now make slits vertically leaving the edges untouched. Hold the edges and lift it pressing the edges a lil. are almost with ur panasa thona. Deep fry this is oil and then once it becomes nice golden brown transfer it to sugar syrup. If there is too much of oil after frying, then drain the oil with paper towel and then dip it in sugar syrup. Let in stay in the sugar syrup for 5 minutes before u move it on to a closed storage container.


  1. First time here..Came thro EC's roundup..U have a nice blog!!This sweet dish is totally new to me..Looks yummy


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