PENILU
Crispy and delicious layered sweet dipped in sugar syrup makes a great festive treat.
Ingredients
For the dough
- 1 cup Maida / All purpose flour
- 3 tbsp Ghee / oil
- 1 pinch Salt
- Water
For layering
- ¼ cup Ghee
- 2 tbsp Rice flour
For frying
- Frying oil
For sugar syrup(optional, instead use powdered sugar)
- 1 cup Sugar
- ½ cup Water
- 3 pods Cardamom
Instructions
Making the dough
- In a mixing bowl add Maida, pinch of salt and give it a good mix.
- Now add 3 tbsps of hot melted ghee/ hot oil and gently rub the ghee/oil into the dough and it should resemble to breadcrumbs mixture.
- Now gradually add cool filtered water, mix and knead to make a smooth and pliable dough.
- Cover the dough with a damp cloth and let it rest for an hour.
Prepare the flour butter
- In a mixing bowl add rice flour and ghee. Give a good mix until everything is completely incorporated.
Rolling the dough
- Now take the rested dough and divide it into 8 equal parts and roll into balls. Keep aside.
- Now sprinkle some dry maida flour on a rolling board or sheet, take a dough ball, roll into thin roti and keep aside.
- Roll all of the divided dough balls and keep aside.
Layering the dough
- Take a rolled maida roti apply the flour ghee mixture on it evenly, top it with one more rolled roti.
- Now apply more flour ghee mixture and repeat the process until all the roti's are stacked on one another.
- Now start rolling the stacked rotis from one side, apply flour ghee mixture one the rolled part and roll again.
- Similarly apply the flour ghee mixture on each fold made and make a tight roll.
- Cut this tightly rolled cylinder into small discs. Now press this small dough discs gently so that you can see delicate layers and roll into medium sized poories.
- Heat oil on medium heat, deep fry these penilu. Pouring hot oil on top of these while frying.
- Fry on the other side until they turn slightly golden. Store in airtight container and stays good for two days.
Making sugar syrup(optional)
- Heat a saucepan, add sugar and water let it completely dissolve on medium heat.
- Now add 3 crushed cardamom pods into the sugar water mixture and let it reduce and come to sticky thin syrup. Turn off the stove and let it cool down.
- Now gently dip the fried and cooled penilu on both sides into these syrup and place it on a wire rack.
- Cool and serve the sugar syrup dipped penilu, or top the plain penilu with powdered sugar and serve.
