Panka Koro

Here is another traditional sweet of GSB’s. This is made similarly like Koro and then dipped in sugar syrup. These pics are courtesy my friend –Anasuya V Prabhu , so lets get into the details .

Ingredients :-

  • Chana dal flour / besan – One cup 
  • Rice flour – half cup
  • Sugar – one cup 
  • A pinch of salt 
  • Ajwain /owain or Jeera – 1/2 tsp powdered 
  • Cardamom Powder – 1 tsp 
  •  Oil to deep fry

Method :-

  • Roast the rice flour lightly . And mix all the ingredients well  . ( except the cardamom & oil ).
  • Then add just sufficient water   to make a soft sticky dough ( like a  very sticky chapati dough). 
  • Now using the chakli maker  press the batter directly into the hot oil , Check Koro post for more details .
  •  See that the dough in the oil doesn’t overlap much .
  • Press the dough when the oil is hot . it will immediately rise to the top with a lot of bubbles . At once reduce flame ..let cook for some seconds more .
  • Now slowly flip the koro and let fry   until all the bubbles have reduced considerably .
  • Now increase flame and flip so that you get a good colour .
  • Remove to a sieve  and let the oil drain , set aside to cool .
  • When it has cooled , break them into pieces about 3 inches long .
  • Now to prepare the sugar syrup – take the sugar in a heavy bottomed Kadai and add about half cup of water .keep on high flame .
  • Keep stirring until the sugar has dissolved and starts to thicken slightly -.
  • When it comes to the one string stage . add the broken koros and mix well taking care to not break and coat all the pieces evenly .

. The coated koros willl become dry when cooled , store in an air tight container .

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