Ingredients:
2 cups All Purpose flour / Maida hudi
1/2 tsp Salt
3 cups of Sugar
2-3 Cardamom
Pinch of Saffron(Optional)
Ghee/Oil
Recipe:
Add all purpose flour flour, salt, 2-3 tsp ghee in a vessel and mix them well. Knead the dough by adding sufficient amount of water. Keep it aside for about 20 mins.
Add 3 cups of sugar,1 cup of water in a vessel and make sugar syrup(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If one thread is formed between your finger and thumb the syrup is done.) Add cardamom powder, saffron and mix well. 
Take little amount of dough and make a lemon sized ball. Dip the ball in all purpose flour. Roll this dipped ball to a thin round shape using sufficient amount of dry all purpose flour as shown in the picture below. 
Apply ghee all over the chapathi as shown in the picture below. 
Make another chapathi and place it over ghee applied chapathi. Apply ghee on top of the 2nd chapathi. Repeat this procedure for another 3-4 chapathis.
Roll the chapathi stack as shown in the picture below. 
Cut the chapathi roll into 1 inch sized piece as shown in the picture below.
Take one roll and roll it again as shown in the picture below.
Keep ghee/oil in a thick bottomed vessel and heat it. Deep fry this padar peni in medium/low flame as shown in the picture below. Let them cool to room temperature.
Keep the sugar syrup in low flame. Put this deep fried padar peni in sugar syrup vessel and keep it aside for about 5-10 mins.
Remove the padar peni from sugar syrup and store it in an airtight container.
2 cups All Purpose flour / Maida hudi
1/2 tsp Salt
3 cups of Sugar
2-3 Cardamom
Pinch of Saffron(Optional)
Ghee/Oil
Recipe:
Add all purpose flour flour, salt, 2-3 tsp ghee in a vessel and mix them well. Knead the dough by adding sufficient amount of water. Keep it aside for about 20 mins.
Add 3 cups of sugar,1 cup of water in a vessel and make sugar syrup(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If one thread is formed between your finger and thumb the syrup is done.) Add cardamom powder, saffron and mix well. Take little amount of dough and make a lemon sized ball. Dip the ball in all purpose flour. Roll this dipped ball to a thin round shape using sufficient amount of dry all purpose flour as shown in the picture below. Apply ghee all over the chapathi as shown in the picture below. Make another chapathi and place it over ghee applied chapathi. Apply ghee on top of the 2nd chapathi. Repeat this procedure for another 3-4 chapathis. Roll the chapathi stack as shown in the picture below. Cut the chapathi roll into 1 inch sized piece as shown in the picture below.Take one roll and roll it again as shown in the picture below. Keep ghee/oil in a thick bottomed vessel and heat it. Deep fry this padar peni in medium/low flame as shown in the picture below. Let them cool to room temperature.Keep the sugar syrup in low flame. Put this deep fried padar peni in sugar syrup vessel and keep it aside for about 5-10 mins.Remove the padar peni from sugar syrup and store it in an airtight container.
6 comments:
This is a twist on Chiroti i guess!
Hi,
Whats the difference between chiroti and Peni?
I haven't prepared Chiroti.
I think for chiroti they don't put it in sugar syrup.
Veni,
Whats the taste difference between Badam puri and peni? Both ingredients look the same.Any idea???
As I said tried your Badam puri recipe and it was perfect!! Peni is my next agenda :)
Thanks for the recipes
@Jaya,
Actually no much difference between Padar Peni and Badam Puri. Badam Puri has Lavanga(Cloves) flavor and Padar Peni has more layers.
You can also prepare one more variation of padar penis, ie just rolling them in powdered sugar and cardamom mix instead of dipping them in sugar syrup.
That sounds interesting. Will give a try. By the way I have changed my plans after looking at avrekalu mixture. So this weekend thats the new venture.I was fallen for that last photo of Avarekalu mixture :) :)
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