- 2 cups of all-purpose flour
- ½ cup of ghee
- ½ – ¾ cups of warm water
- 1 cup sugar
- ¼ water for sugar syrup
- Mazola Corn Oil for frying (approximately 4 cups)
- Mix the ghee and flour together with your fingertips until a bread crumb-like consistency is formed.
- Slowly add in the water and knead into a semi hard dough. Use a light hand when bridging this dough together, you don’t want to overwork the dough. It may look a little crumbly but once you rest it, it will come together. Let the dough rest for 10 minutes.
- Once the dough is rested, roll it out into a large circle that is 1 cm thick. You can also split the dough into two sections if that is easier. Cut the circle down into 2 cm squares and rest them for another 10 minutes.
- Heat the Mazola Corn Oil to a medium temperature around 275°F, fry the shakkar pare for 7 to 9 minutes. Then increase the temperature to 325°F and cook for another 1 to 2 minutes until they are golden brown.
- Once you’re done frying, set the shakkar pare aside to cool and make a chashni – sugar syrup, by simmering the sugar and water together until a one thread consistency is reached.
- Add the shakkar pare to the sugar syrup and mix gently until the sugar crystallizes and coats each square. Separate and dry the shakkar pare. Enjoy!
Recipe created by @pinkchai