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!!

Ingredients
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

Method
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!!
 Note
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.

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