मऊ नाही, खुशखुशीत पाकातली पुरी | Pakatali Puri | Sweet Puri | Meethi Puri | MadhurasRecipe 519

MadhurasRecipe 519 : खुशखुशीत पाकातली पुरी
Pakatali Puri. Sweet Puri, Meethi Puri.
Watch this video to find out, how to make sweet puri.

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Platali puri is a traditional Maharashtrian snack recipe. Traditional puri is soft and made from wheat flour. But today we will make such a puri that will remain crispy for about 4-5 days. This can be a good travelling snack. It tastes just awesome and can be a good evening snack for kids. Do try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 1 cup fine Rava / Suji
• 2 tsp Ghee
• 2 tbsp Milk
• 1 cup Sugar
• 1/2 cup Water
• 1/2 tsp Cardamom powder
• Oil for frying

Method:
• Take fine suji into a blender jar. Do not use roasted rava.
• Add ghee and blend it in mixer a little.
• Do not blend it into flour, just pulse it for about 4-5 times.
• Take the rava out into a bowl.
• 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 or jilabi syrup.
• Add cardamom powder 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 with the help of a small cap of bottle or
dabba.
• You also can roll small puries instead of rolling 1 big chapatti.
• 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 4-5 days.

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