Download Vishva Times App – Live News, Entertainment, Sports, Politics & More
- Plain flour - 1 cup, (maida)
- Ghee - 2 1/2 tbsp, OR oil
- Salt - a pinch
- Cardamom powder - 1/4 tsp (elaichi powder)
- Sugar - 1/4 cup
- Water - 1/4 cup
- Oil for deep frying
Procedure:1. In a bowl, add the maida, salt, and cardamom powder and mix well.
2. In a small pan, add water, ghee and sugar and allow the sugar to melt. Turn off heat and pour this over the
3. Slowly, keep mixing to form a slightly firm yet smooth dough. Knead for a good 6-8 minutes. Cover and set aside for at least 30 to 60 minutes.
4. Dust the working surface with flour, Divide the kneaded dough into two
5.Roll the dough into a large thick circle. You can roll it into a 1/4" thick circle. You can even roll it a little thinner than
6. Use a sharp knife or a pizza cutter to cut into 1/2" width long horizontal strips. Cut these strips vertically so that you achieve diamond cuts.
7. Remove each cut piece and place on a plate so that you can drop them easily into the hot oil while deep frying.
8. Heat oil for deep frying in a heavy bottomed vessel. Place a small piece of dough in the hot oil and if it sizzles and comes to the surface of the oil, it is ready for deep frying.
9 . Reduce flame to medium, place few of the cut pieces carefully into the hot oil without overcrowding the vessel. (Fry in batches)
10. Deep fry till they attain a golden brown shade. You will know they are done once the sizzling of oil stops and the biscuits attain a golden shade.
11. Remove the finished shakarpara with the help of a slotted ladle and place on an absorbent paper. Once cool, place them in an airtight container.