- Prepare sugar syrup by adding water to sugar and boil it. Switch off the flame and keep the syrup warm.Add cardamom powder to it and mix well. In a bowl add maida,salt and ghee and mix until it resembles the bread crumbs. Sprinkle water and knead it into a smooth dough and cover it and leave it aside for half an hour. Knead the dough again and make small gooseberry sized balls out of maida dough. Roll each ball into a thin poori size. Use a sharp knife and make slits lengthwise leaving both the sides. Now gently roll it like a mat and twist the edges to form poolu and arrange them in a plate. Meanwhile heat oil Keep the flame on low-medium and deep fry 3-4 thonalu at a time until they turn golden brown.Remove them using a slotted spoon and drain them on a tissue paper. Put it in the warm sugar syrup and soak it for 4-5 minutes. Remove them with a slotted spoon and arrange on a flat plate to let them dry slightly. Repeat the process. Once they are slightly dried you can store them in an air tight container.
Sampangi poolu
#myrecipe
By Shaalini Shaalu
Feb, 20th
814
Servings
4 persons
Cook Time
30 minutes
Ingredients
4
- 6
Ingredients
- Maida
- Salt
- Ghee
- Water
- Sugar
- Cardamom
