Panasa Thonalu Sweet Recipe | Sampangi Poovulu Sweet Recipe | Diwali Sweets Recipes

Panasa Thonalu or Sampangi Poovulu or Flower Kaja is a traditional Andhra sweet recipe and it got the name because of its flower shape. Panasa thonalu literally means Jackfruit bulbs in telugu and it is also called as Sampangi Poolu or Flower Kaja. The preparation process of this sweet is very similar to Kaja recipe but we are not doing any layering here and instead we give several slits to the rolled puri keeping intact of the edges and made it into a flower shape and then deep fried in oil and soaked in sugar syrup.

My mom used to make a different shape like chocolates along with the panasa thonalu shape during our childhood and hence we used to call it as Chocolatlu(plural of chocolates in telugu).It is a very simple recipe that even a beginner can attempt making it without any fear.Now off to the recipe with out much delay.

Check out other Diwali sweets recipes on my blog:

• 7 cups Burfi | 7 cups Cake 
• Coconut Choco Truffles
• Coconut Burfi/Koprapak/Kobbari Mithai
• Gulab Jamun recipe using milk powder
• Karjikai | Kajjikayalu | Kadubu | Karanji
• Kesar Peda
• Khoya Jamun | Gulab Jamun using Khoya
• Kobbari Louz | Coconut Ladoo | Nariyal Ladoo
• Moong Dal Ladoo | Pesara Sunnunda
• Sweet Diamond Cuts | Sweet Maida Biscuits

Check out various Diwali Sweets Recipes here.
If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

Panasa Thonalu | Sampangi Poolu Recipe:

Yields: 15-20 poolu | Author: Prathibha

Prep time: 30 mins | Cooking time: 30 mins | Total time: 1 hr

Cuisine: Andhra | Category: Sweets

Ingredients:

for dough:

1 cup Maida/All Purpose flour

a pinch of Salt

2 tbsp Ghee

Water, to knead the dough

for sugar syrup:

1 1/4 cup Sugar

3/4 cup Water
1/4 tsp Cardamom powder

Method:

• Prepare sugar syrup by adding water to sugar and boil it until it reaches half string consistency.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 of 3- 3.5" diameter.
• Use a sharp knife and make slits lengthwise leaving both the sides intact as shown in the picture.

• Now gently roll it like a mat and twist the edges to form poolu and arrange them in a plate. You can even do them like saree pleats and form like a chocolate. I have prepared both the ways for the same.
• Meanwhile heat oil and drop a small ball of dough , if it rises to the top means it indicates the oil is hot enough to deep fry.

• 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 or in the colander.
• Put it in the warm sugar syrup and soak it for 4-5 mins or until the next batch is fried.
• Remove them with a slotted spoon and arrange on a flat plate to let them dry slightly.
• Repeat the process to fry all the thonalu.
• Once they are slightly dried you can store them in an air tight container.

They can be stored until two weeks.

Notes:

1. You can make them in the shape of poolu by rolling the slit puri or make it into a chocolate shape by doing it in the saree pleats style.
2. Do not over boil the sugar syrup otherwise the sugar syrup hardens after the thonalu are dried.

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