Pathir Pheni

Happy Pongal to all of you. Chakkara Pongal (Sweet Pongal) recipe coming soon.. :-)

I am happy to be able to post a traditional sweet from Karnataka on this day. I signed up to participate in the Indian Cooking Challenge by Srivalli and this is my first month with the group. I have seen a couple of past events and was amazed by all the effort put by everyone to make traditional recipes. Looking forward to doing more Challenges with all of you



When I saw last month that the challenge was the make Pathir Peni, I was a little worried. It is one thing to try and make a difficult item and another thing to make an item which I have never tasted or seen before. I decided not to be deterred by that. In I get it right, it is well and good. If not, I will get feedback from other bloggers. Plus I will get to see how different bloggers have handled the challenge.

Since I did not have the fine semolina, I went and got myself a packet of that last week. I made it yesterday night. Will share it with friends today.

Now off to my experience and method of preparation

Ingredients

To make the dough
Fine Semolina 1 cup
Ghee 2 tsp
Salt a pinch
Water as required.

To make rice paste
Rice Flour 2 tsp
Ghee 2 tsp

For Sugar Syrup
Sugar 1.5 cups
Cardamom 1/2 tsp
Water 1 cup

Method of Preparation

1. Take the semolina in a bowl and add solid ghee to it. Crumble with hand to mix well.



2. Add the salt and make a dough with enough water. When I was making the dough, it was super soft and it kept absorbing the water.



3. Keep aside covered for atleast an hour. I left it for 4 hours as I was doing other things and could not get to it till later.

4. Separate into small poori sized balls. I made 10 out of this dough.



5. Flatten like you will for a poori.



6. Make a paste of rice flour and ghee and keep ready.





7. Apply the rice paste and stack the poori into 2 stacks of 5 each.



8. Roll into a log.by applying rice paste in between.



9. Cut into pieces. I make around 8 pieces each



10. Take 1 piece and place it vertically. Roll again. This was a step I probably did not do right. I rolled it into small poori size round. I now feel I should have just pressed it flat.

11. In a vessel, dissolve sugar with water and bring it into 1 string consistency. Add cardamom powder to it and mix well.

12. Heat oil in a kadai. Fry the flattened pooris and immediately dip in sugar syrup. When the next one is fried, put it in the syrup and remove the first one.

13. Drain into a plate. Once it is dried, serve.

I hope you all enjoyed this sweet like we did. Thank you Srivalli for this interesting recipe.



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