Whole Wheat Flour Pen Patra Recipe by Heena Jani
Cooking Instructions 30 minutes 1 Start by preparing the Yogurt-Ghee Mixture. Mix yogurt with 2 tbsp ghee and let it rest for 10 minutes. 2 Combine the wheat flour and milk powder. 3 Add the yogurt-ghee mixture gradually and knead into a smooth, semi-soft dough. Add a few drops of water if needed. 4 Cover the dough and let it rest for 10 minutes. 5 Roll the dough into a thick roti. Now cut the roti into square or diamond-shaped pieces. 6 Heat oil or ghee and fry the cut pieces until they turn golden brown. Remove and set aside. 7 To a pan, add sugar and just enough water to cover the sugar. Heat until you get a one-string consistency syrup. Add cardamom powder and saffron strands. 8 Add the fried pieces to the warm syrup. Let them soak for 1–2 hours so they absorb the flavor. 9 Our soft, juicy and delicious Pen Patra is ready. Serve warm or at room temperature and enjoy ✨ 1 Start by preparing the Yogurt-Ghee Mixture. Mix yogurt with 2 tbsp ghee and let it rest for 10 minutes. 1 Start by preparing the Yogurt-Ghee Mixture. Mix yogurt with 2 tbsp ghee and let it rest for 10 minutes. 2 Combine the wheat flour and milk powder. 2 Combine the wheat flour and milk powder. 3 Add the yogurt-ghee mixture gradually and knead into a smooth, semi-soft dough. Add a few drops of water if needed. 3 Add the yogurt-ghee mixture gradually and knead into a smooth, semi-soft dough. Add a few drops of water if needed. 4 Cover the dough and let it rest for 10 minutes. 4 Cover the dough and let it rest for 10 minutes. 5 Roll the dough into a thick roti. Now cut the roti into square or diamond-shaped pieces. 5 Roll the dough into a thick roti. Now cut the roti into square or diamond-shaped pieces. 6 Heat oil or ghee and fry the cut pieces until they turn golden brown. Remove and set aside. 6 Heat oil or ghee and fry the cut pieces until they turn golden brown. Remove and set aside. 7 To a pan, add sugar and just enough water to cover the sugar. Heat until you get a one-string consistency syrup. Add cardamom powder and saffron strands. 7 To a pan, add sugar and just enough water to cover the sugar. Heat until you get a one-string consistency syrup. Add cardamom powder and saffron strands. 8 Add the fried pieces to the warm syrup. Let them soak for 1–2 hours so they absorb the flavor. 8 Add the fried pieces to the warm syrup. Let them soak for 1–2 hours so they absorb the flavor. 9 Our soft, juicy and delicious Pen Patra is ready. Serve warm or at room temperature and enjoy ✨ 9 Our soft, juicy and delicious Pen Patra is ready. Serve warm or at room temperature and enjoy ✨ More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vietnamese Tomato Egg-drop Soup | Canh Cà Trứng Beef Enchiladas Chinese-Inspired Peachy Pulled Pork (Crockpot Collection) Easy Homemade Granola Low Carb No Bake Protein Cookies Vietnamese Tomato Egg-drop Soup | Canh Cà Trứng Beef Enchiladas Chinese-Inspired Peachy Pulled Pork (Crockpot Collection) Easy Homemade Granola Low Carb No Bake Protein Cookies Healing Heart Sea Bass Rice Flour Idli (Instant) Creamy Mango Shake Chilli Oil Leftover carrot sa, fritters (pakoray) Heart shape Makki ki puri Wheat halwa Mango stuffed kheer Whole Wheat flour and Coconut Nankhatai Chawal Ke Aate Ke Fare Healing Heart Sea Bass Rice Flour Idli (Instant) Creamy Mango Shake Chilli Oil Leftover carrot sa, fritters (pakoray) Heart shape Makki ki puri Wheat halwa Mango stuffed kheer Whole Wheat flour and Coconut Nankhatai Chawal Ke Aate Ke Fare