Shakarpara

1. 1
   mix · ~3 min

   Mix the dry ingredients.

   1.Add all-purpose flour and semolina to a wide bowl.

   2.Add powdered sugar, crushed cardamom seeds, and salt.

   3.Mix well so the sugar is evenly distributed.
2. 2
   knead · ~7 min

   Rub in the ghee and make the dough.

   1.Add ghee to the flour mixture.

   2.Rub it in with your fingertips until the mixture looks sandy and holds shape when pressed.

   3.Add water little by little and knead into a stiff, smooth dough.

   TIPA stiff dough gives crisp shakarpara. Soft dough makes them puff too much and lose crunch.
3. 3
   rest · ~10 min

   Cover and rest the dough.

   Cover the dough and let it rest for 10 minutes so the flour hydrates and the dough becomes easier to roll.

4. 4
   prep · ~7 min

   Roll and cut the shakarpara.

   1.Divide the dough into 2 portions.

   2.Roll each portion into a thick sheet about 1/4 inch thick.

   3.Cut into small diamond or square shapes.

   TIPKeep the pieces a little thick so they stay crisp without turning hard.
5. 5
   fry · ~15 min

   Fry the pieces on low heat.

   1.Heat oil in a kadai over low to medium-low heat.

   2.Slide in a small batch of cut pieces without crowding the pan.

   3.Fry slowly, stirring occasionally, until they turn evenly golden and crisp.

   4.Remove with a slotted spoon and drain well.

   TIPLow heat cooks them through and gives an even crunch. High heat browns the outside too fast and leaves the center undercooked.
6. 6
   serve · ~15 min

   Cool completely and store.

   Let the shakarpara cool fully before serving or storing in an airtight container. They stay crisp for several days at room temperature.

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