Recipe – Maida Petha

Recipe – Maida Petha

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Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients

For the dough

  • Maida (Plain Flour): 2 Cup
  • Ghee: ¼ Cup + 1 teaspoon
  • Water: As required to knead the dough

Other Ingredients

  • Oil: for deep fry
  • Sugar: 1 Cup
  • Water: ¼ cup
  • Cardamom Powder (elaichi powder): ¼ Teaspoon

Method

  • Combine flour and ghee well. Add water and knead a soft dough. Cover it with a wet cloth and keep it aside for 10 minutes
  • Divide the dough into 4 equal portions and roll into balls.
  • Roll each ball into a thick circle (1/8-inch thick). Now using a knife or pizza cutter, cut a maximum big square or rectangle shape from the rolled dough. Discard the cut edges and keep it aside. Using knife draw ¼ inch width pieces, then from the other side draw 1-inch length pieces. So, we get each piece of 1-inch length, 1/4 -inch width and 1/8-inch thickness. Using knife scrap the pieces out on a plate.
  • Likewise roll the other 3 balls and make petha shape.
  • Heat oil for deep fry
  • Once oil is hot, smoke starts to come out form oil, then add 15-20 pethas in oil. After 30 seconds, lower the heat to medium and fry the pethas in medium heat flipping occasionally until light brown and crispy. Take them out on a kitchen napkin. Let the oil heat in high again and repeat the process of frying pethas in multiple batches until all are done.
  • Take a kadai or pan. Using 1 teaspoon ghee grease the pan and a flat spatula’s top.
  • Add 1 cup sugar and ¼ cup water in the pan and heat it.
  • Water sugar melts and starts to bubble up to 1-string sugar syrup, turn off the heat.
  • Immediately add the fried pethas and toss it continuously for 4-5 minutes or until sugar is well coated around the pethas.
  • Leave it for 30 minutes to cool down
  • Serve or store in air tight container for later use.
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