Shakarpara

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.