SHAKKARPARA
An irresistible bite sized sweet biscuits made of flour, milk, oil and sugar.
Ingredients
- 4½ cups Maida / All purpose flour
- 1 cup Milk
- 1 cup Vegetable oil
- 1 cup Sugar
- Frying oil to deep fry
Instructions
- In a medium mixing bowl add warm milk and sugar, give it a good mix and let it sit aside until everything dissolves.
- Once the sugar is completely dissolved, add oil and give it a nice whisk.
- In another mixing bowl add Maida, sugar+oil+milk mixture and bring the dough together.
- If you feel dough is quite sticky add little bit more dry flour and keep gently bringing the dough together and make a soft dough. Now cover the dough with damp cloth and let it rest for about 30 mins.
- Divide the dough into 4 equal parts and knead each part to make a smooth dough and keep aside.
- Now using the rolling pin roll each dough into ¼inch thickness, using a pizza cutter cut into 1 inch diamonds or squares. Using a spatula place these cut diamonds on a plate.
- Meanwhile heat a thick bottom wok/kadai, add oil enough for deep frying and let it heat on medium flame.
- Check by adding a single cut diamond in hot oil and see if it rises within 5-10 secs. If it doesn't rise then allow the oil to heat up for a few more mins. If the test dough turns brown in a few seconds you know the oil is too hot, so let the oil cool down a bit.
- On medium heat, slowly add in cut dough diamonds and fry on both sides until they are evenly golden brown. Using a slotted spoon take out the evenly fried shakkarpara and place them on a paper towel to get rid of excess oil. Now repeat the process for the remaining dough.
- Allow the shakkarpara to completely cool down spread on a wide plate/colander/large tray. Once the shakkarpara are cooled, store them in an airtight container. These biscuits stay good for at least a month at room temperature.
Notes
- You can add flavors like fennel seed powder and cardamom powder for more flavorful biscuits.
- You can substitute the maida/apf with whole wheat flour.
- Always make you're frying the biscuits on medium flame to ensure that even cooking and perfect crispy edges.
- I use a silicon mat, on which I roll the dough and cut into diamonds. This makes it easier to clean.