Photograph of the finished Shakarpara

India · Bánh thoi chiên áo đường giòn

Shakarpara

50 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 800 g
  • Photograph of Ghee Ghee 240 g
  • Photograph of Sugar Sugar 720 g
  • Photograph of Cardamom Cardamom 16 g
  • Photograph of Oil Oil 1.6 l
  • Photograph of Semolina flour Semolina flour 140 g
  • Photograph of Salt Salt 12 g

Method

  1. 1 Mix the ghee into the flour and semolina, then knead with water until a firm dough is formed.
  2. 2 Let the dough rest for 30 minutes, then roll it to a thickness of 6 mm and cut it into small diamond shapes.
  3. 3 Slice the cookies 6 mm thick for a crispy yet airy interior; slicing them thin will make them rock-hard.
  4. 4 Fry in oil at 150 degrees for 10 minutes over low heat until the cakes are evenly golden brown and cooked through.
  5. 5 Cook the sugar with water until it forms two strands, then turn off the heat and mix in the cake mixture.
  6. 6 Stir continuously until the sugar crystallizes into a dry, white coating that completely covers the cake.

With an appliance

  • Air fryer 45 min

    Replace step 4: brush evenly with oil, then steam in a hot air pot at 170 degrees for 16 minutes, shaking the basket at minute 9.

Start cooking