These little square-shaped pieces of dough are fried then coated in sugar .As a child,my mom used to make loads for all my siblings and cousins,unfortunately that secret recipe was lost . Then ,with sheer luck,I stumbled upon this recipe from Raina Zohab,and I simply cannot thank her enough. They are perfect. Crisp on the outside with the crunchy sugar-coating and tender on the inside. I have tried store-bought ones,but, trust me nothing comes close to these.
Photograph by Rahul Mahtani
2 cups all-purpose flour
1/2 cup semolina
5 tabs melted unsalted butter
1/4 cup super fine sugar ( a few quick pulses in the food processor )
1 level tsp ground cardamom
3/4 to 1 cup water,to form dough
1 1/2 cups sugar
3/4 cup water
1/4 cup castor sugar
Mix flour,semolina, sugar and ground cardamom together in a bowl.
Pour on the melted butter and using your finger tips , rub into the dry ingredients.
Form a dough with the water .Carefully add the water,you may need more or less depending on the flour and atmosphere . The dough should not be sticky . Cover and set aside for at least 1 hour .
Heat oil for deep-frying to 350*F
Divide the dough into 4 equal portions and roll each portion out to about 1/4 thick . Cut each rolled out dough into squares and deep fry until golden . Drain and keep aside until you prepare the coating.
In a heavy bottomed pan boil the sugar and water together until the syrup starts to thicken but does not change color . Off the heat and stir in the remaining 1/4 cup sugar.
Grease a cookie pan and set aside.
Stir all the fried square pieces of dough into the sugar syrup being careful to coat all the dough . Immediately pour the dough onto the greased cookie sheet ,spreading the dough into a single layer . Set aside to cool completely.
Store in an air tight metal or glass container .
Filed under: Desert, Dessert, Eggless, Indian, Vegetarian | Tagged: eggless Indian cookie, Eggless Indian dessert, fried Indian dough, Indian cookies, Indian dessert, Shakar Para, Shakkar Parray, Sugar coated fried dough | Leave a Comment »