Recipe – Maida Petha
Prep Time: 30 minutes
Cook Time: 30 minutes
For the dough
- Maida (Plain Flour): 2 Cup
- Ghee: ¼ Cup + 1 teaspoon
- Water: As required to knead the dough
- Oil: for deep fry
- Sugar: 1 Cup
- Water: ¼ cup
- Cardamom Powder (elaichi powder): ¼ Teaspoon
- 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.