Shakarpara

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida (all-purpose flour) and rava (semolina).
   • Pour the melted ghee over the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. When you press a small amount in your fist, it should hold its shape.
   • Gradually add water, a little at a time, and knead to form a stiff and firm dough. Be careful not to add too much water. The dough should not be soft.
   • Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This allows the rava to absorb moisture and the gluten to relax.
2. 2

   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.
3. 3

   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.
4. 4

   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.
5. 5

   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.

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