Panna

Measure out the desired amount of sugar and place it into a heavy-bottomed pan or kadai. Ensure the pan is clean and dry to prevent crystallization.

Heat the pan over medium flame, allowing the sugar to begin melting gradually without stirring. Watch carefully as the edges begin to liquefy and turn golden.

Gently swirl the pan occasionally to distribute the heat evenly and encourage uniform melting. Continue heating until all the sugar has fully liquefied into a smooth, amber-colored caramel.

Remove the pan from heat as soon as the caramel reaches a deep golden color, taking care not to let it darken too much or turn bitter. Work quickly as the caramel will begin to harden rapidly.

Immediately pour the molten caramel in thin streams or small rounds onto a greased marble slab, greased baking sheet, or greased reverse side of a tray. Pour as thinly as possible to achieve delicate, wafer-like sheets.

Allow the poured caramel to cool and set completely at room temperature without disturbing it. The panna will harden into thin, glassy, crisp wafers as it cools.

Once fully set and hardened, carefully lift and break the panna into individual pieces or shards of desired size. Store in an airtight container at room temperature to maintain crispness.