Shakarpara

Roll and Cut the Shakarpara

• After the dough has rested, knead it again for a minute until smooth.
• Divide the dough into two equal portions.
• Take one portion and place it on a rolling surface. Roll it out into a thick circle or rectangle, about 1/4-inch in thickness. It should not be too thin, as this will make them hard, or too thick, as they may not cook through.
• Using a sharp knife or a pizza cutter, trim the uneven edges. First, cut the rolled dough into 1-inch wide vertical strips. Then, cut the strips diagonally to create classic diamond shapes.

Fry the Shakarpara

• Heat the oil in a kadai or deep pan over medium-low heat. The oil must not be too hot.
• To test the oil temperature, drop a tiny piece of dough into it. It should sizzle and rise to the surface slowly. If it rises instantly, the oil is too hot.
• Carefully slide the cut diamond pieces into the hot oil, frying in batches to avoid overcrowding the pan.
• Fry on a consistent low to medium-low flame, stirring occasionally, until they are light golden brown and crispy on all sides. This slow frying process takes about 8-10 minutes per batch and is key to a crispy texture.
• Once fried, use a slotted spoon to remove the shakarpara and drain them on a plate lined with paper towels to absorb excess oil.

Prepare the Sugar Syrup

• In a separate wide, heavy-bottomed pan, combine the sugar and 1/2 cup of water.
• Place the pan on medium heat and bring the mixture to a boil, stirring continuously until the sugar dissolves completely.
• Cook the syrup until it reaches a 'one-string consistency'. To check, dip a spoon in the syrup, let it cool for a few seconds, then touch the syrup with your forefinger. Touch your thumb and forefinger together and gently pull them apart. A single, continuous thread should form.
• Once the consistency is reached, turn off the heat and immediately stir in the cardamom powder.

Coat and Finish

• Quickly add all the fried shakarpara pieces into the hot sugar syrup.
• Using a spatula, gently but continuously toss the pieces to ensure they are all evenly coated with the syrup.
• As the syrup cools, it will begin to crystallize and form a matte, white coating on the shakarpara. Keep stirring gently to prevent them from clumping together.
• Once coated and separated, spread them on a large plate or tray in a single layer to cool down completely. They will become perfectly dry and crispy upon cooling.
• Store in an airtight container at room temperature.