Panasa Thonalu

Ingredients:

Plain flour or maida 4 cups
Salt -a pinch
Ravva-2 tablespoons
Sugar-2 cups
Oil for deep fry
Cardamom powder-a pinch

Procedure:

1. Mix the flour, salt, 1 tsp warm oil and ravva in a bowl and make a tough dough. Keep it aside for 20-30 minutes.
2. Divide the dough into lemon sized balls.
3. Roll the balls into chapathi using the rolling pin.
4. Cut straight lines in the middle of the chapathi's using a knife or biscuit cutter.
5. Roll the chapathi so that all the lines together but dont stick and joint the ends on both sides using oil.
6. Heat the oil in a frying pan and fry them until they turn brown in colour.
7. Boil the sugar with two cups of water in a thick bottomed vessel and make a syrup with one string consistency.
8. Add the cardamom powder and lower the flame.
9. Dip the deep fried panasa thonalu into the syrup and take them out.
10. Let them dry and store them in an air tight container.