Description
What it is
- A traditional Andhra/Telangana confection known for its flaky layers outside and syrupy tenderness inside, commonly served at festivals and weddings.
- Made from maida (all-purpose flour), ghee, and a one-string sugar syrup flavored with cardamom; sometimes saffron or nuts are added for variation.
Pro tips
- Temperature control: Keep oil at medium-low so layers cook evenly and don’t blister too dark.
- Syrup consistency: Aim for one-string; too thin won’t coat well, too thick turns sticky and hard.
- Layer definition: Roll sheets thin and stack tightly; use a light smear of ghee–rice flour paste for distinct, flaky layers.
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