Panasa Thonalu


2 cups all purpose flour/maida
Pinch of salt
2 tbsp ghee
Oil to fry
1 cup sugar
1/2 tsp cardamom powder

Make a soft dough of maida, salt, ghee and water. Keep covered for 1/2 hour. Make small balls of it and roll it into medium thickness pooris. Make lines using a knife without cutting the edges like in the picture.

Roll it and twist it a bit. Repeat for the rest of the dough and deep fry the pieces till crisp and golden brown.

Heat the sugar with 1/2 cup water and allow it to come to soft ball consistency. (When you put a drop of the syrup in a small cup of water, you should be able to gather it into a soft ball)Add the cardamom powder and then the fried pieces to it and mix well. Transfer immediately to a greased plate and seperate the pieces.
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jayasri said...

looks very yummy..,

Anonymous said...

pls accept the awards and tag from my blog dear.
Nice snack


sounds good,nice snack,i will sure love it,will try soon!

Priya said...

Woww nice snack, feel like munching rite now..

meeso said...

Sounds yummy, wish I had for dessert!


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Ramya said...

Yummy sweet dish!!Pls accpet awards from my blog EC

Anonymous said...

This sweet dish is looking very sweet and tasty thanks to share with us this delicious recipe.

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Valarmathi said...

Always u rock with variety of snacks. Looks yummy.

Namratha said...

E, I had no idea these were called Panasa Thonalu...I'm assuming its because of their shape. I loved eating these as a kid and we were served these in school, in Ooty. I never really knew the name and I'm very glad to have come across this recipe. Thanks for sharing! :)

NIDHYA said...

Your dish looks so attractive that i just wanna grab some immediately. You have got great blogs and am following you.

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Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at