Pirkiyan – Holi Sweets

Holi Sweets – Pirkiyan : Before I talk about today’s recipe, I want to wish you all on behalf of Taste Ka Tadka’s team, a very Happy and Colorful Holi. Today’s recipe is one of my favorite holi sweet – Pirkiyan. Yes! Many of us din’t even know about it, But trust me this is the sweet that little dumpling loves. I still remember those days, when my mom cooks pirkiyan and we (me and my brothers) fought to bite it first. That is how much I love these little holi sweet. Although the recipe is very easy, straight forward and time consuming but everything worth it. So let’s start with pirkiyan without wasting time which uses just three main ingredients but tastes thrice better than any store brought candies! You can also check Special Holi chutney recipe for this Holi Season!

Holi Sweets – pirkiyan Video

Prep time: 1 hrs | Cook time: 30 mins | Extra time: 1 Day

INGREDIENTS FOR PIRKIYAN

 

HOW TO MAKE PIRKIYAN

HOW TO KNEAD DOUGH FOR PIRKIYAN?

Take a pan, Add 1 medium sized bowl of clarified butter/refined to it and heat it for a minute at high flame. After it take a big bowl and add maida (fine flour) to it. Mix fine flour and refined (warm) and start knead. The dough will be sandy at first, but when you add warm water, it should start to pull together to form a dough ball. Add warm water in intervals, Add 1-2 tbsp of water, knead it and repeat. Try to shape the dough like in pics. The dough should be firm and not too soft to touch.

DOUGH IS READY? NOW WHAT? DESIGN!!
Dough is ready. Now divide the dough into four balls (for 250G maida) or into eight equal sized balls (for 500G maida). There are no fix measurements to divide the dough. The dough balls can be increased or decreased as per the size of your rolling board (chakla), Here I’am using big size rolling board/chapati board (Chakla). Take one dough ball, flatten it to a circle of about 4 to 5 inches in diameter with a rolling pin (belan). Apply 1tsp of clarified butter/refined on it and fold it 4 times like in pics. When done, roll it again with rolling pin with equal pressure on either side of puri and make sure to not roll the dough too thin otherwise pirikyan will burn when we going to fry them. Now with a serrated knife make horizontally and vertical lines, simple medium size square patterns on the rolled dough. pick the squares and give them different shapes like in pics. Mix remaining portion of the rolled dough with the dough balls and do this with the rest. For more details check out the Pirkiyan recipe video.

READY TO EAT!
Take a heavy bottomed wok, add refined/clarified butter to it and heat it. Add pirkiyan to it. Turn the flame of gas to medium and fry all pirkiyan from both side till they turns light-golden-brown. At high flame they will turn golden brown quickly but remain uncooked from inside. At low flame they will absorb more oil, so always fry them at the medium flame to make them crispy and perfect. Take them out on absorbent paper or tissue paper. Keep fried pirkiyan aside for a day or at-least for six hours in a big bowl.

Next day (or after 6 hrs), make sugar syrup for the pirkiyan. Add 500 grams sugar and 250ml (1 medium glass) water to wok. The sugar immersed in water completely. Set the gas flame to medium, and prepare 3 strings sugar syrup/chasni. You can check til sooji barfi recipe for three-strings-sugar-syrup. Meanwhile, take 10 cardamom peel them and make powder of it. When sugar syrup is ready, drop a drop of sugar syrup in a bowl of water, if the ball forms you are ready to proceed otherwise boil it for few minutes more. Now immediately add cardamom powder in it, stir it continuously for 4-5 minutes  and turn off gas. Keep it aside for 15-20 minutes. Now enjoy pirkiyan in this holi. Happy Holi!

QUICK STEPS :

• Take a big bowl or plate or Paraat. Add fine flour (maida) to it. Add a bowl of warm refined/clarified butter to it. Mix it thoroughly and start knead.
• The dough will be sandy at first, but when you add warm water, it should start to pull together to form a dough ball. Avoid lumps.Be sure to not add an excessive amount of water directly, otherwise your dough are going to be sticky.

• Once dough ball has shaped, Knead it again for 2 minutes more. The dough should be firm and not too soft to touch.
• Dough is ready. Now take out some portion of dough and flatten it to a circle of about 4 to 5 inches in diameter with a rolling pin (belan) and apply little amount of clarified butter/refined on it. Now fold the puri as same as in the video. Roll it again with rolling pin with equal pressure on either side of puri, make sure to not roll the dough too thin.
• With a serrated knife make square patterns on the rolled dough and give it different shapes (for more details check out the video).
• When done, Take a wok/heavy bottomed vessel and add clarified butter to it. Turn on the gas and heat it.
• When Clarified butter/Desi ghee is ready, add pirkiyan to it and fry them from both side till they become light-golden-brown in color. Take them out on absorbent paper or tissue paper.
• After it, keep them aside for a day or at-least wait for 5-6 hrs.
• Next day (or after 6 hrs), make sugar syrup for the pirkiyan.
• Take a big wok. Add 500 grams sugar and 250 (1 medium glass) ml water to it. Turn on the gas and set the flame to medium.
• Keep stirring it and make 3 strings sugar syrup/chasni. If you don’t know how to make 3-string-sugar-syrup, you can check til sooji barfi recipe.
• When Chasni is ready, add cardamom(elaichi) powder of 10 cardamoms. Then add fried pirkiyan to it.
• Stir in continuously so that it doesn’t stick to the bottom of pan for 5 minutes.
• Holi Sweets : Pirkiyan is ready. Serve them after 15 – 20 minutes. You can store Pirkiyan in air tight container upto 20 days.

 

TIPS :

You can use warm milk in place of warm water.

Stay alert while preparing syrup because the time taken to reach the consecutive stages is very less.