Panasa Thonalu
Panasa thonalu is a traditional Andhra sweet dish that can be put together very quickly. Panasa thonalu literally means the jackfruit bulbs / pods in Telugu. Why is a sweet dish named so then? It is probably because of their shape. Compared to the other Andhra 'pindivantalu' - the traditional festive dishes, this one is not a very well known dish but really a mouthwatering kind. I should however assert that the entire process is really a breeze and so a suitable one to prepare in a short notice.
If a couple of tiny extra steps involved is not counted then panasa thonalu preparation is similar to poori making, if I could put it that way. The dough is shaped, deep fried and dunked in sugar syrup for a few minutes so that the crisp thonalu is left with a thin coating of sugar resulting in a yummy delicacy. A good and easy one even for a novice.
Ingredients: (Yield - 12)
1 cup all purpose flour / maida
2 tbsp. ghee (2 tbsp. more can be used if preferred.)
A pinch of salt
1 cup sugar
1/4 tsp. ground cardamom
Oil to fry
Directions:
* Combine melted ghee, salt and flour in a mixing bowl. Add water in increments and prepare a firm dough (like that of chapathi dough consistency).
* Add sugar and 1/2 cup of water to a pan and bring to a boil. Lower the heat and keep cooking until one thread consistency syrup (theega pakam) is formed. Add cardamom powder and mix well. Remove the syrup from heat.
* Divide the prepared dough into twelve equal portions and shape them into balls.
* Take one ball and roll it into a thin disc of about 4 -5 inches diameter (like a poori). Using a knife, make vertical slits along the disc about 1 cm apart, taking care to leave the edges untouched.
Ingredients: (Yield - 12)
1 cup all purpose flour / maida
2 tbsp. ghee (2 tbsp. more can be used if preferred.)
A pinch of salt
1 cup sugar
1/4 tsp. ground cardamom
Oil to fry
Directions:
* Combine melted ghee, salt and flour in a mixing bowl. Add water in increments and prepare a firm dough (like that of chapathi dough consistency).
* Add sugar and 1/2 cup of water to a pan and bring to a boil. Lower the heat and keep cooking until one thread consistency syrup (theega pakam) is formed. Add cardamom powder and mix well. Remove the syrup from heat.
* Divide the prepared dough into twelve equal portions and shape them into balls.
* Take one ball and roll it into a thin disc of about 4 -5 inches diameter (like a poori). Using a knife, make vertical slits along the disc about 1 cm apart, taking care to leave the edges untouched.
* Though I have shown 4 slits in the above image, you can go with more. Now gently roll the disc.
* Pinch / twist at the edges of the roll.
* This is how a panasathona looks when spread. Repeat the steps with the remaining dough balls.
* Meanwhile heat oil in a frying pan. When it is hot enough to fry, lower the heat and gently slide in a few prepared panasathonalu. Panasathonalu can be fried in batches, 4 to 6 at a time depending upon the size of the frying pan being used.
* Fry the pieces until golden brown and crisp, flipping in between. Remove with a slotted spoon and drop into the sugar syrup prepared earlier. Remove them from the syrup after 3 - 4 minutes and place it on a tray / plate. When they dry, store them in an airtight container.
23 comments:
loved the way you have done it up...looks grt ..we normally make the savoury ones....but will try the sweet version:)
Am much aware of this sweet cos I get it from the nearby bakery shop here.. I just love this sweet snack Suma, Thanx for posting..Will make some soon..
wow this is new and tasty treat :)
Panasa thonalu looks good just like kandil. Will make it on diwali. we make diamond shape Shakar para like this. Neat pictorial presentation.
Its been ages I had these Suma.. Excellent job in getting the shape and kudos for coming up with these traditional Andhra dishes.. I'm enjoying and bookmarking all of these.
Enjoy ur weekend.
Chala Bagunnai..Nice pictorial explanation. In our households, it has never been made but I tasted this / assisted in making these for a friend.
Wow.. Mee panasa thonalani chusthuntene norooruthondi.. chala perfect ga and tempting ga vunnayi.. And naku aa shape chala istham.. Yummy :)
Indian Cuisine
wow, very interesting recipe, great explanations..looks delicious..
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lovely panasa thonalu,looks delicious..y dont u parcel some 2 me..:)
Completely new to me.But I am already fallen for this thonalu.As you said,it resembles pretty jack fruits..the shape itself is truly inviting.Thanks for sharing.
Wow .. new dessert and love the pictorial Pavani. I have to try it out sometime.
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What a cute dessert. And very easy too..
I remember seeing this Srivalli's...Loved your step-by-step pictorial. Very helpful.
It been a long i wanted to try this wonderful and cute panasa thonalu, cant wait to try them..
This is a very intricate looking and tempting sweet! I am bookmarking this!
lovely snack
The sweet looks delicious. New to me :)
Interesting and yummy recipe
South Indian Recipes
wonderful and perfectly done !!
Yum, Suma, the picture looks superb, love the recipe :)
Yumm - I love these!!
It's strange how this sweet is not blogged so much, though it's so popular otherwise. When I first posted it, there was only one post on it..:)..love to eat this anytime..
Not fair how can you tempt like this so so perfect suma yummm.
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