Make Anjula Devi’s Shakarparas Traditional Indian Sweets Recipe:

PREP: 20 Minutes

COOK:  Best left overnight

SERVES: A party

Ingredients

• 200g plain flour
• 50g fine semolina
• 50g unsalted butter, softened
• 100ml cold water
• vegetable oil, to deep-fry
• 450g caster sugar
• 480ml cold water
• 4 whole green cardamom pods, lightly crushed
• 2 whole cloves

Instructions

Place the flour, semolina and unsalted butter in a large bowl, slowly knead in the cold water, and combine into a stiff but pliable dough.

Divide the dough into three equal parts and shape each piece into a ball. Roll each ball out on a work-surface into a ½ inch-thick disc, then cut into diamond shapes with a sharp knife.

Heat the oil for deep-frying to 180°C  in a heavy-bottomed kadai or wok. Carefully add the shakarparas and fry until
golden-brown.

Remove the shakarparas from the oil with a slotted spoon and drain on kitchen paper. Allow to cool to room temperature and crisp up.

For the sugar syrup, combine the sugar, water and spices in a large saucepan set over a medium heat, stirring to dissolve
the sugar.

Add the fried shakarparas to the syrup, immediately mixing gently to ensure that each piece is coated with the syrup.

Transfer the coated shakarparas to a wire rack, and leave for a few hours until the sugar coating has crystallised before eating.