Pakatlya Purya literally means Puris soaked in sugar syrup. This is a traditional Maharashtrian recipe and is prepared on festive occasions. These puris are very easy to make and can be stored for 3-4 days.
Ingredients :
For Puri batter :
1/2 cup Rawa (Semolina)
1/2 cup Maida (Refined flour)
2 tbspns ghee
2-3 tbsns sour curd
Salt to taste
For Syrup
1 cup sugar
1/2 cup water
1 lemon’s juice
2 tbspns Saffron-Cardamom Syrup (OR Cardamom powder and Saffron Strands)
For frying :
Ghee (Or vegetable oil)
For Garnishing :
Saffron strands
Almond flakes
Method:
To make dough :
Take Semolina and all-purpose-flour (maida) in a mixing bowl. Add salt to taste. Then pour hot ghee (Moan) on the flour. Knead it using sour curd. Add approximately 2-3 tablespoons of curd. You may adjust the quantity of curd as required. Knead a tight dough and set it aside for 45 minutes to one hour.
To make sugar syrup :
You need to make the sugar syrup before starting with the frying of puris. To make Sugar syrup, take a cup of sugar in a pan. Pour water that is half the quantity of sugar and heat the mixture. Heat it till an one-string syrup is formed. Turn off the flame and add lemon juice and Saffron-cardamom syrup. Alternatively, you may add cardamom powder and saffron strands into the sugar syrup.
To make Puris :
Before making puris, knead the mixture again. Then beat the dough for 5 minutes with the help of beater. Make 18-20 small balls of the dough. Take each ball on a roller and roll it into flat circles (puris).
Heat ghee / oil in a pan on high flame. Once the ghee / oil is hot, turn the heat to medium. Put puris into the hot ghee / oil one by one (3-4 at a time) and fry till them till they are light brown in colour. Take out the fried puris and dip them immediately into the sugar syrup. Coat both sides of the puris with sugar syrup. In the similar fashion, fry next set of puris. Once these puris get fried, remove the previously set of puris from the sugar syrup. Put the next set of puris into the sugar syrup. Garnish the syrup-coated puris with saffron strands and almond flakes.
Transfer it into an air-tight container and store them for 3-4 days.
Notes:
You may garnish the puris with dry fruits of your choice
Always ensure that the syrup is hot while dipping puris. When the syrup cools down and thickens, re-heat for some time and then dip the fried puris.
Stepwise Pictures:
Sending this entry to Vardhini's event Sweet Luv.
Ingredients :
For Puri batter :
1/2 cup Rawa (Semolina)
1/2 cup Maida (Refined flour)
2 tbspns ghee
2-3 tbsns sour curd
Salt to taste
For Syrup
1 cup sugar
1/2 cup water
1 lemon’s juice
2 tbspns Saffron-Cardamom Syrup (OR Cardamom powder and Saffron Strands)
For frying :
Ghee (Or vegetable oil)
For Garnishing :
Saffron strands
Almond flakes
Method:
To make dough :
Take Semolina and all-purpose-flour (maida) in a mixing bowl. Add salt to taste. Then pour hot ghee (Moan) on the flour. Knead it using sour curd. Add approximately 2-3 tablespoons of curd. You may adjust the quantity of curd as required. Knead a tight dough and set it aside for 45 minutes to one hour.
To make sugar syrup :
You need to make the sugar syrup before starting with the frying of puris. To make Sugar syrup, take a cup of sugar in a pan. Pour water that is half the quantity of sugar and heat the mixture. Heat it till an one-string syrup is formed. Turn off the flame and add lemon juice and Saffron-cardamom syrup. Alternatively, you may add cardamom powder and saffron strands into the sugar syrup.
To make Puris :
Before making puris, knead the mixture again. Then beat the dough for 5 minutes with the help of beater. Make 18-20 small balls of the dough. Take each ball on a roller and roll it into flat circles (puris).
Heat ghee / oil in a pan on high flame. Once the ghee / oil is hot, turn the heat to medium. Put puris into the hot ghee / oil one by one (3-4 at a time) and fry till them till they are light brown in colour. Take out the fried puris and dip them immediately into the sugar syrup. Coat both sides of the puris with sugar syrup. In the similar fashion, fry next set of puris. Once these puris get fried, remove the previously set of puris from the sugar syrup. Put the next set of puris into the sugar syrup. Garnish the syrup-coated puris with saffron strands and almond flakes.
Transfer it into an air-tight container and store them for 3-4 days.
Notes:
You may garnish the puris with dry fruits of your choice
Always ensure that the syrup is hot while dipping puris. When the syrup cools down and thickens, re-heat for some time and then dip the fried puris.
Stepwise Pictures:
Sending this entry to Vardhini's event Sweet Luv.
:.