Panasa Thonalu

Panasa Thonalu

Panasa Thonalu




2-3 cups refined flour

5-6 tsp ghee(clarified butter)

1 tsp cardamom, seeds

1 cup of water

A pinch of salt

500 ml cooking oil

4-5 Tbsp jaggery, powder
Panasa Thonalu (Flower kaajas) is a traditional Andhra sweet that is easy to make, good to look at and absolutely delicious.
How to Make Panasa Thonalu

In a mixing bowl add the refined flour, salt, cardamom seeds and ghee. Knead it into a smooth dough

Cover the dough and let it rest for 20-30 minutes

Divide the dough into small balls. Dust the dough and roll them into small thin disc of about 4-5 inch diameter.

Using the knife, leaving half inch intact, make long insertions, vertically towards the end, leaving the edges untouched.

Heat the oil and deep fry the kaajas until they expend and are a crisp golden brown colour

Place them on kitchen paper to remove the excess oil and sprinkle the jaggery while they are hot.

In a bowl toss the kaajas and the jaggery until it mixes well.

Plate the kaajas on a banana leaf and sprinkle some more jaggery.

Serve hot. Key Ingredients: All Purpose Flour, clarified butter, Black cardamom, Green Cardamom, salt, vegetable oil, jaggery

Cook Time

  45 Minutes