Happy Pongal,Happy sankranthi and Happy Lohri wishes to my readers and friends..For this month's
Indian Cooking Challenge, we landed to Karnataka and prepared one of their special Pathir pheni, usually this pheni are called as chiroti at our place which my mom prepare usually with maida flour, while going through the original recipe shared by Harini of
Tamalapaku these phenis are prepared with fine semolina/rava which sounds quite interesting for me..I tried this pathir pheni few days back just by grinding the usual rava as fine powder and prepared this incredible Karnataka's special sweet, thanks to both Srivalli and Harini for sharing this flaky and super addictive pheni,we just loved it..I prepared already twice these phenis and everytime they gets vanished very much quickly, once these phenis are ready to enjoy i simply rolled them over the powdered sugar instead of sprinkling while serving as per the original recipe went for and conserved them in an air tightened box, my teddies just loved it..Sending to Ramya's
ABC-Desserts..1cup Rava.Semolina (grounded as fine powder)
4tsp Ghee (should be solid,dont melt it)
2tsp Rice flour
Salt
Powdered sugar
Water to knead
Oil for deepfrying
In a bowl,mix the powdered rava,2tsp ghee,salt and mix well to turn as crumb like texture, knead everything as smooth dough with enough water,cover the bowl with a cloth and keep aside for an hour..
Meanwhile beat together the ghee,rice flour, as a smooth paste..pinch the dough as 4-5balls,roll them as thin puris, apply enough rice-ghee paste to the rolled puris, place one over another rolled puris, makes as a layer, i used five rolled puris..roll the layered puris as a log, cut the log into 1inch pieces, and roll out each piece as thin puris..keep them cover and repeat rolled the other pieces as thin layered puris..
Heat oil for deepfrying, fry each puris until they get fried,take care not to change the colour..Drain the fried puris with a paper towel..
While serving sprinkle enough powdered sugar and serve it with badam milk..
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