24 November, 2017
Flour (Maida) – 250 grams (2 ½ teacups), Ghee – 50 grams (1/2 teacup), Cream (Malai) – 25 grams (1/4 teacup), Sugar – 50-60 grams(1/2 teacup), Milk – 50-60 grams(1/2 teacup), Poppy Seeds (Khus Khus) – 1 tablespoon, Refined Oil – for frying
Grind sugar finely.
Sift flour, add ghee, sugar and cream and mix well.
Knead firm dough with milk. Mix in poppy seeds. Cover and keep aside for 20 minutes.
Make two small balls of dough. Roll a puri (round) of ½ cm thickness. Cut Shakarparas of 1 cm diameter.
Heat oil in karai (wok), put cut Shakarparas in hot oil. Fry on medium flame till they turn brown, turning regularly. High flame will not cook them properly while at low flame they may break or split in oil.
Keep the Shakarparas on a plate on paper napkins.
Poppy Seeds flavoured Shakarparas are ready. Cool and store them in an air tight container. Eat whenever you want.
For sesame seeds flavoured Shakarparas – Add sesame seeds in place of poppy seeds to get flavours of sesame seeds. Knead 1 tablespoon sesame seeds in dough and follow rest of the recipe.