Shakarpara

Name: Shakarpara
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 50
Ingredients: 2 tbsp whole milk; 2 tbsp ghee; 10 cardamom pods, split and seeds ground to make ½ tsp; 75 g granulated sugar

This is Chetna Makan's recipe for the sweet fried pastry that's popular as a festival snack. The short pastry is fried and sweetened lightly, making it irresistible.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Makes50
CourseSnack
Prepare15 mins
Cook15 mins
Total time30 mins
Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

2 tbsp whole milk
2 tbsp ghee
10 cardamom pods, split and seeds ground to make ½ tsp
75g granulated sugar

For the dough

250g plain flour
1 tbsp ghee
Sunflower or vegetable oil, for deep frying

Method

Put the milk, ghee, cardamom, sugar and 2 tbsp water in a saucepan over a low heat, stirring for 2 minutes until the sugar has melted. Remove from the heat and cool for 10 minutes.
To make the dough, rub the flour and ghee together until they resemble breadcrumbs. Pour the milk mixture into the flour and bring it together into a dough. If you need more liquid add another 1 tbsp water. Cover and let the dough rest for 10 minutes.
Heat the oil in a deep frying pan. Meanwhile, divide the dough into 4 portions. Roll each one into a circle, around 0.25cm thick. Cut into 4cm diamond shapes, giving at least 8-9 diamonds per piece, re-rolling the edges as needed to use up all the dough.
Once the oil reaches 160ºC, or until a small piece of dough sizzles after a few seconds, fry the diamonds in 3-4 small batches for 2-3 minutes at a time, until golden. Keep the oil over a medium to low heat, as hot oil burns the pastry quickly. Remove with a slotted spoon and drain on kitchen paper. Let the dough cool completely before serving. These can be stored in an airtight container for 5-6 days.