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A traditional tea-time snack often made during festive occasions, Shakarpara is – much to the joy of amateurs – also very easy to make!
While there are several ways of making this mildly-sweet snack, this recipe is one of the easiest to follow.Remember to fry them over a slow flame so that the insides get properly cooked.
- Combine the milk, sugar and ghee in a deep non-stick pan, mix well and cook on a medium flame for 2 minutes or till the sugar dissolves, while stirring occasionally. Keep aside to cool.
- Sieve the whole wheat flour and salt together in a deep bowl with the help of a strainer.
- Add the milk-sugar mixture, a little at a time and knead into a firm dough.
- Divide the dough into 4 equal portions.
- Roll out a portion into 175mm. (7”) diameter circle.
- Cut it into 25 mm. (1") diamond shaped pieces and prick each diamond with a fork.
- Heat the ghee in a deep non-stick kadhai and deep-fry the shakarparas, a few at a time on a slow flame till they are golden brown in colour from both the sides. Drain on an absorbent paper.
- Repeat steps 5 to 7 to make more shakarparas in 3 more batches.
- Cool completely and store in an air-tight container.
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