Wheat flour 2 cups
Maida 1 cup
Ravo 1/2 cup
Ghee 2 tablespoons + for frying
Salt a pinch
Dahi 1/2 kilo
Almonds and cashew nuts
Cardamom and nutmeg powder
Mix eggs and ghee together till fluffy. Add flours and dahi alternately.
The dough must be semi liquid.
Make sugar syrup with 1 and half cups sugar and water. It must reach ek taar.
Add ghee to the holes in the pan. Heat. Put the round popatji balls and fry till one side is golden brown. Turn and fry the other side. Remove from the pan and immediately dunk into the sugar syrup. It should cover the popatji. Eat warm. Enjoy!
Parizad SethnaApr 4, 2020, 12:02 pm
Hi Rita, Can we use the stainless steel idli stand to make the popatji?
RitaApr 4, 2020, 3:47 pm
Usually the pan does NOT have holes. You can certainly try and let me know.
I have another suggestion, use a “Ebelskiver pan” which is like the popatji pan.
See it on – http://www.parsicuisine.com/popatjee-sweet-donuts/
Adil DaruwallaJun 6, 2021, 6:50 am
Yes, did like however to make popatji you must also add good toddy.. isn’t it.
Rita Jamshed KapadiaJun 6, 2021, 12:59 pm
Yes, Adil. Toddy recipe is also here. Enjoy the site and make the Popatji – http://www.parsicuisine.com/popatjee-sweet-donuts/
Keep the Parsi flame alive!
Between Flavour and Faith – ParsiCuisine.comApr 4, 2022, 11:09 am
[…] for these labour-intensive sweets anymore? Even the vessel required to make popatjee—known as popatjee no paenno [a deep pan with four round depressions]—is difficult to source these days,” he rues. The […]