Whole Wheat Flour Pen Patra

Name: Whole Wheat Flour Pen Patra
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Whole Wheat Flour; 1/2 cup Milk Powder; 2–3 tbsp Yogurt (curd); 2 tbsp Ghee (clarified butter); 1 cup Sugar; 1/4 tsp Cardamom Powder; Water (enough for sugar syrup); Strands Few Saffron; Oil or Ghee – for deep frying

Heena Jani @hinajani

#CA2025
#wholewheatflour
A no-khoya sweet similar to Gulab Jamun, found in Kerala and Rajasthan.

Heena Jani @hinajani

#CA2025
#wholewheatflour
A no-khoya sweet similar to Gulab Jamun, found in Kerala and Rajasthan.

Saved

Ingredients

30 minutes

4 servings

1 cupWhole Wheat Flour
1/2 cupMilk Powder
2–3 tbsp Yogurt (curd)
2 tbspGhee (clarified butter)
1 cupSugar
1/4 tspCardamom Powder
Water (enough for sugar syrup)
StrandsFew Saffron
Oil or Ghee – for deep frying

Saved

Steps

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 ✨