Ingredients:
1/2 Cup Rava/ Suji
1/2 Cup Maida
2 Tsp Ghee
1/2 Cup Milk
Pinch of Salt
1 Cup - Sugar
1/2 Cup -Water
Cardamom Powder
1 Tsp Lemon Juice
Oil for frying
Method:
- Take suji, maida and salt in a seiver and seive it. Instead maida you can make this by just suji also, just take 1 Cup suji.
- Add ghee to it and gently rub the mixture using hands after this again seive it.
- Add milk that must be at room temperature and knead a little thick dough.
- Cover and rest the dough for about 10-15 minutes.
- Take sugar into a sauce pan and add water.
- Heat it up on high heat until sugar is dissolved.
- When sugar dissolves, lower down the heat to medium and cook the syrup for just 5 minutes.
- The consistency should neither too thick nor too thin. It should be a little sticky.
- It should be like gulabjam syrup.
- Add cardamom powder and lemon juice to it and mix well.
- Syrup for pakatali puri is all ready.
- Take the dough and knead it once more to make nice and even.
- Divide the dough into a 2 equal portions and roll a chapatti form one portion.
- The thickness should be like chapatti, neither too thick nor too thin.
- Make small puris from it using cookie cutter or using small bowl.
- Heat up oil on medium heat in a pan.
- Drop puri in hot oil and fry until it gets nice golden color from both sides.
- When puri is fried well from both sides drop it directly into hot syrup.
- Roll it in the syrup from both sides quickly.
- Drain excess syrup and transfer them into a dish.
- Pakatali puri is all ready.
- These puris remain good for about 3-4 days.
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