Panasa Thonalu

Panasa Thonalu is a traditional Andhra festive sweet. These are deep fried dough strips which are then dunked in sugar syrup. Panasa thonalu are similar to sweet shakarpara in taste but the only difference is the shape. This has derived its name due to its shape, which resembles the jack fruit bulb. You can use your creative mind to shape these and give your own name though.

Ingredients
1 cup all purpose flour /  maida
1 cup whole wheat flour / atta
1 cup sugar
3 tsp ghee / clarified butter
a pinch of salt
1 star anise
oil for deep frying

Method

• Combine flours, salt together.
• Rub in the ghee into the flour mixture until it looks crumbly.
• Now add water and make a stiff dough.
• In a thick bottomed pan dissolve sugar in ½ cup water on a medium heat.
• Add star anise to the sugar-water mixture and let it boil until it forms two-string syrup. Switch off the flame.
• Divide the dough into small lime sized balls.         
• Heat oil in a pan for deep frying.
• Roll the dough balls into thin circles.
• With a sharp knife make slits lengthwise keeping the ends intact as shown in the picture.
• Now roll the disc from one end to other end into a bundle and press the ends lightly to keep the slits intact.
• Drop them carefully into the hot oil, fry till golden color and drain them onto a paper towel.
• Once all are fried, dip each one in sugar syrup, roll all sides in the syrup, drain, and set aside.
• Continue with the rest.
• Let them rest for few minutes letting the sugar syrup to crystallize on them.
• Store in an air tight container.