Skip to main content

Panasa tonalu

Panasa tonalu is a traditional sweet dish form the place I came from. I have known this dish from the time when my mom's grandmother used to make this for summer holidays for all of us kids to munch on..This dish brings back a lot of childhood memories with my great grandmother.

I just wanted to post this recipe as most of our traditional recipes are diminishing these days in the name of diets and other factors. These are dishes I grew up on and I wish future generations will get to know atleast some of our delicacies which I ate growing up.

This is a little time consuming recipe yet worth all the effort at the end. Give it a try!!

2 cups All purpose flour (Maida)
pinch of salt
1/4 cup ghee
1/4 tsp baking soda
Oil for frying
For Syrup
2 cups Sugar
1 cup water

In a bowl mix all purpose flour, salt and baking soda. Add ghee to the flour mixture and just lightly mix with the hands. Add little bit of water and mix the flour to form a dough like poori dough. Keep aside for 30 minutes.
Meanwhile on a medium flame take a sauce pan add sugar and water for syrup. The syrup has to be of 2 string consistency or 233F on candy thermometer. Watch carefully. Once you get the required consistency turn off the heat and keep the syrup aside.
Take the dough and knead well. Make medium sized balls(golf sized balls) out of the dough. Take one ball of dough at a time and roll into round shape. Then with a knife make slits lengthwise keeping the ends intact like the picture below.
 Now roll the disc from one end to other end into a bundle and press the ends lightly to keep the slits in tact.
 Rolled disc bundles will have to look like the picture below.
Heat oil in a deep pan for frying. Fry the bundles till golden brown and drain on paper towels. Once all the bundles are fried, dip each one in the sugar syrup for a minute or 2 minutes per side and place on a plate. Let them rest for couple of minutes letting the syrup to crystallize on the panasa tonalu. Yummy and tasty Panasa tonalu are ready!!
Ghee is optional.
Add a pinch of elaichi powder to the sugar syrup if desired.
Two-string consistency : Dip a spoon in the hot sugar syrup and take it out. Allow to cool for a few seconds as it will be very hot if you try to touch immediately. Now touch the syrup with your forefinger. Then press your thumb towards the forefinger and pull apart gently. If two strings are formed without breaking then it is two string consistency.


Popular posts from this blog

Andhra Style Chicken curry - mom style

Today I prepared a dish that made me feel like I am home - my mom version of chicken curry.

This dish is really easy and quick to make. And trust me, no matter how much of the curry you make it won't be enough for sure. Give it a try!!

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa.
I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :)
Ingredients For Batter 2 cups thick butter milk(majjiga)
2 cups rice
1 tsp methi seeds(menthulu)
salt per taste
For Dosa finely minced green chillies, chopped onions and minced cilantro
Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight.
Stick it in the refrigerator the next morning.
To make t…

Apollo Fish

Somehow I do not like eating out very often but I crave for some dishes served at the restaurant. So I try to replicate them in my kitchen modifying the recipe my way to exactly match my taste buds.

The recipe I am posting today is one such dish. This was the first restaurant dish I fell in love with eight years back..The name itself will make my mouth water..ummmmm..

I made Apollo fish for the weekend and here is the recipe for you guys....Have a great weekend!!