Panineer Petti

INGREDIENTS:

FILLING:

• Ghee - 1 tbsp
• Cashew nuts - 10
• Raisins -  10
• Sugar - 3 tbsp
• Water - 2 tbsp
• Grated coconut -  1 cup
• Cardamom powder - a pinch

CREPES:

• Maida - 1 cup
• Egg - 1
• Salt - to taste
• Water 

SUGAR SYRUP:

• Sugar - 3
• Water - 2
• Rosewater - 2-3 drops (optional)
• Cardamon powder - a pinch

METHOD:

FOR THE FILLING:

1.  In a pan, heat ghee, fry cashew nuts, and raisins. Keep aside.
2. To that same ghee, add water, once the water boils, then add sugar.
3. Once the sugar syrup has turned slightly sticky, add grated coconut.
4. Once, all the syrup evaporates and the filling gets a gummy consistency, add cardamom powder, fried cashews, and raisins. The filling is ready.
5. Prepare the sugar syrup by boiling sugar, rose water, cardamom powder, and water till it becomes little thick. keep aside.

FOR THE CREPES:

1. In a bowl, add maida, egg, salt, and water. Make a thin batter without any lumps and keep it aside.
2. Heat a nonstick pan and make 3 crepes.
3. Take the first crepe and add a little filling at the center of the crepe(the top part) and fold all four sides of the crepe inwards forming a box. (Petti).
4.  Now take the second crepe, add a little filling at the center, and this time before folding the sides place the first filled crepe at the center(on top of the filling) and then fold all the sides inwards.
5. Again, follow the same procedure for the 3 rd crepe also.
6. Seal it using the leftover crepe batter and place it in a Tawa for half a minute.
7. Place the folded end downwards and give a small cross-cut at the center .
8. Now place this on a small plate, pour 2-3 tsp of sugar syrup on top(into the cut section too), and serve.