Shakarpara (Sweet Diamond Fritters)

Shakarpara (Sweet Diamond Fritters) ingredients

• 2 cups all-purpose flour
• 1/4 cup fine semolina (sooji)
• 1/4 cup granulated sugar
• 1/4 cup ghee (clarified butter) or vegetable oil
• 1/2 cup water (warm)
• 3-4 cups vegetable oil
• 1 cup granulated sugar
• 1/2 cup water
• 1/4 tsp cardamom powder

How to make Shakarpara (Sweet Diamond Fritters)

1. **Prepare the Dough:** In a large mixing bowl, combine 2 cups all-purpose flour, 1/4 cup fine semolina, and 1/4 cup granulated sugar. Mix well.
2. Heat 1/4 cup ghee or vegetable oil until warm but not smoking. Pour the warm ghee over the flour mixture. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
3. Gradually add 1/2 cup warm water, a little at a time, and knead until a firm, smooth dough forms. The dough should not be too soft. Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
4. **Roll and Cut:** Divide the rested dough into 2-3 equal portions. Take one portion and roll it out on a lightly floured surface into a thick disc, about 1/4 inch thick. Aim for an even thickness.
5. Using a knife or pizza cutter, cut the rolled dough into diamond shapes. You can first make vertical strips, then diagonal strips across them to form diamonds. Transfer the cut pieces to a plate, ensuring they don't stick together.
6. **Fry the Shakarpara:** Heat 3-4 cups vegetable oil in a deep kadai or heavy-bottomed pan over medium-low heat. To test the oil temperature, drop a small piece of dough; it should sizzle and slowly rise to the surface. The oil should not be too hot, or the shakarpara will brown too quickly on the outside and remain raw inside.
7. Carefully add a batch of shakarpara to the hot oil, ensuring not to overcrowd the pan. Fry on low to medium-low heat, stirring occasionally, for 10-12 minutes, or until they turn golden brown and crispy.
8. Using a slotted spoon, remove the fried shakarpara and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining dough pieces.
9. **Prepare the Sugar Syrup:** In a separate saucepan, combine 1 cup granulated sugar and 1/2 cup water. Heat over medium heat, stirring until the sugar dissolves completely. Bring the syrup to a boil and cook for 5-7 minutes until it reaches a one-string consistency (when a drop of syrup is stretched between your thumb and forefinger, a single string forms). Add 1/4 teaspoon cardamom powder and stir.
10. **Coat and Serve:** Immediately add the fried shakarpara to the hot sugar syrup. Stir gently but quickly to coat all the pieces evenly. The syrup will start to crystallize as it cools.
11. Once coated, spread the shakarpara on a plate or parchment paper to cool completely. As they cool, the sugar coating will turn opaque and crisp. Store in an airtight container.

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