This mildly sweet crunchy snack is commonly made during festive season especially on Diwali. Another addition to your platter of festive snacks.
Makes 1 kg
4 cups all purpose flour
1 cup granulated sugar
3/4 cup ghee
1 cup milk
Oil for frying
Process: In a small skillet bring milk to a boil. Turn off the stove and let it cool down. Once milk is lukewarm add it to a bigger mixing bowl, add the sugar. Dissolve the sugar by mixing well and then add the ghee. Start gradually adding 1/2 cup of flour at a time and whisk the mixture smooth until the mixture starts gets thick. Once its difficult to whisk then start using your hand and gradually add the flour. The dough will be soft at the same time binding well together. Cover the dough with a cloth and keep aside to rest for 1.5 hours.
After the setting time is over heat oil in a wok. Knead and divide the dough into half and take half on a clean counter surface. Knead it little bit and start rolling it into a circle with the thickness of 1 cm. Cut around the circumference to make a square and then diagonally cut from one end to another from left to right and vice versa (Like a checker board). Once oil is hot reduce the heat to low and fry the shaped dough in batches making sure to keep on stirring at intervals so that the base don’t get too brown. The Shakarparas needs to be cooked both sides for around 10 minutes until golden brown.
Remove them out on a plate by placing an absorbent paper and let them cool down. When they are hot they are softer but once they cool down they will become more firm and crunchier. Store in an airtight container.
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