Panasa Thonalu is a South Indian sweet dish which i found in food blogger buddy KrishnaArjuna's Blog. Its such a simple dish and can be prepared when you dont have much time and your friends are about to bang your door. The ingredients used are same which I use to make Malpuri (Soon I will Post). You can always try giving different shape to this sweet and give your own name.
Panasa ThonaluMaida(all purpose flour) - 2 cups
Ghee(clarified butter) - 4 tbsps
Water - enough for kneading the flour
Oil - For frying
For the Syrup:
Sugar - 1 cup
Water - 1 cup
Panasa ThonaluMethod:
The syrup making process: Mix the sugar and water in a skillet and let it sit on medium heat stirring it every couple of minutes. In about 20 mins the syrup should be ready. Its always recommended to prepare syrup ahead of time.
Mix the maida(all purpose flour) and ghee by adding a little water . Knead the dough for a few minutes(consistency should be similar to chapathi dough). Cover the dough with wet kitchen towel and let it sit for a half hour.
Take walnut sized balls of the flour and roll them flat like a roti(shape doesn't matter). Make a few slits lengthwise keeping the ends intact. Now roll each of the rotis into a bundle and slightly press the ends so that they would look similar to the one in the following picture.. and there, you have a panasa thona! Repeat the process for the whole dough.
Heat oil in a kadai and when the oil is hot enough. Fry the panasa thonalu till they turn light brown. Take them out of the oil and drain the oil on a paper towel. Transfer them immediately into the sugar syrup.
Let the pananthonalu cool off a little bit before transferring them into a storage container.
The syrup making process: Mix the sugar and water in a skillet and let it sit on medium heat stirring it every couple of minutes. In about 20 mins the syrup should be ready. Its always recommended to prepare syrup ahead of time.
Mix the maida(all purpose flour) and ghee by adding a little water . Knead the dough for a few minutes(consistency should be similar to chapathi dough). Cover the dough with wet kitchen towel and let it sit for a half hour.
Take walnut sized balls of the flour and roll them flat like a roti(shape doesn't matter). Make a few slits lengthwise keeping the ends intact. Now roll each of the rotis into a bundle and slightly press the ends so that they would look similar to the one in the following picture.. and there, you have a panasa thona! Repeat the process for the whole dough.
Heat oil in a kadai and when the oil is hot enough. Fry the panasa thonalu till they turn light brown. Take them out of the oil and drain the oil on a paper towel. Transfer them immediately into the sugar syrup.
Let the pananthonalu cool off a little bit before transferring them into a storage container.
Panasa Thonalu 
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