Yayyy! It’s Diwali and I am super-excited to make all the goodies that go for the prashad for Diwali Puja. There are various snacks and sweets made on Diwali across the country. In my home, we primarily prepare Gunje or Gujiyas, shakkarpare, Namkeen pare or khurme, besan ke laddu and few more sweet dishes. In this recipe, I introduce Shakkarpare. The mildly sweet snack. This is not only a diwali special preparation, but can be prepared any time of the year as one likes. Crispy and crunchy, great with tea, these are my personal favorite of the season!
Wheat Flour/ atta: 2 cups
Ghee: 2 Tbsps
Powdered Sugar: 1 cup
Milk: 1/2 cup
Salt: 1 pinch
Cardamom powder: 1 Tsp
Cinnamon powder: 1 Tsp
Oil or ghee for frying
1. In a pan or kadhai, heat the ghee till it gets warm. Add sugar and mix to dissolve. Then gradually, start adding milk, stirring constantly. I did not use
2. You get a mix like this.
3. WIth this mixture, start kneading the flour. But do not add complete ghee mix at one go. You may not need the entire quantity.
4. This should be a tough dough. If it is loose, then your shakkarpare will go soft after frying. SO make the dough real tough.
5. Roll out and cut in small squares or rectangles, as you like.
6. The oil should be medium hot.
7. The shakkarpare are ready to be served or stored. This will be good in an air-tight ccontainer for almost a month (if they last that long, that is! 😛 )