Shakkarpare - Diwali Special Recipes

These sweet and salty bites of fried flour are little bits of gold. Its a staple in my husbands household and my little one loves it too. Traditionally it is made with all purpose flour, maida, but I made this with a mix of wheat and all purpose flour in 2:1 proportion. If you don't want to fry them, these can be baked at 180 degrees for 8-10 minutes, till the edges start becoming golden.

Ingredients:

If using only all purpose flour - maida
360 grams flour (1 cup = 120 grams) 3 cups = 360
1/2 cup ghee
1/2 cup sugar
1/2 cup milk
1/2 teaspoon salt
Peanut oil to fry

I made a half batch using wheat flour and maida
1 cup wheat flour (120 grams)
1/2 cup maida (60 grams)
1/4 cup + 1 teaspoon ghee
1/4 cup sugar (measured then powdered)
1/4 cup + 1 teaspoon milk
1/4 teaspoon salt
Peanut oil to fry

Heat milk and add the sugar in it. Add ghee after sugar has dissolved in the milk. Now add the flour, in batches and mix well. Let it rest for 2 hours. Now knead the dough well. Roll into a 4mm thick roti; the edges may crack as it is rolled - that id fine. Cut into diamonds discarding the uneven edges.

Heat oil in a wok and when it is moderately hot - when you fry a piece of dough in it, it should from gentle bubbles - add the diamonds. Fry on low to medium low heat. Stir the pieces gently while they fry and turn them both ways. They are done when they are a deep golden brown. The shakkarpare made with whole wheat flour will be a little darker in colour.

Enjoy them by themselves or along with some spicy bhakarwadi or chakli.