Shakarpara or Khurma

By Ranjana Lal

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Ingredients

• 2½ cup all purpose flour or maida
• 1 tsp ajwain
• 1 tsp salt
• 4 tbsp oil for moin
• 2-cup sugar
• ½ tsp cardamom powder
• oil for deep frying

Method:

CIn a big bowl, mix maida, ajwain, salt, and 4 tbsp oil for moin nicely. Make a medium consistency dough with warm water. Cover and leave the dough for 10 minutes.

Now smooth the dough and divide in 4 parts. Smooth each part in a round ball shape.

Take one ball of dough, cover the other three, and keep aside.

Roll out the first dough ball in ½" thick disc. With a sharp knife cut it in small diamond shape pieces.

Similarly roll each dough ball one by one and cut out the diamond shape shakarparas.

Now heat oil for deep-frying in a karahi.

When fully hot bring the flame to medium. Add a hand full of cut shakarparas and fry on medium to low heat till crisp and golden. Take out and keep aside. Do not fry on high heat as the shakarparas will remain soft inside.

Similarly fry all the shakarparas and keep aside.

Now in a deep pot add sugar and 1 cup water and elaichi (cardamom) powder.

Make a thick chashni (sugar syrup) of it. When a drop of syrup dropped in a cup of water starts to thicken immediately, take the pot off the heat.

Add all the fried shakarparas and keep turning with a spoon to coat all the pieces with sugar nicely. While doing this the syrup will start drying so mix the fried pieces quickly.

When completely dry take out in a bowl, cool and store in an airtight container.

This is also known as Khurma.

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