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Diwali is here and its time to start cleaning up the house and decorating. Snack prep time is up and here is my last one to this years diwali snack list.


  1. Maida (All Purpose flour) : 1 cup ( more you use more  shakaraparas it would make)
  2. Oil / butter: 2 tbsp
  3. Oil For deep frying
  4. Water for kneading the dough.

Sugar Syrup:

  1. Water: 1 cup
  2. Sugar: 1 cup

Add oil/ butter to the flour and mix together.
Knead the flour without water till the oil is nicely absorbed into it. 
To know that the flour is ready take  a handful of the flour and close your fist tightly. 
When you open your fist the flour should hold the shape but break when touched.

Now knead the flour with adding little water at a time into a soft dough.
knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.
Heat the oil for deep frying. 
Divide the dough into 4 equal part.
To roll the dough you can either lightly grease the rolling pad and pin or use dry flour. I prefer dry flour to roll out my dough as its easier for me, but the traditional method is to grease the pan and pin.
Which ever way you decide to choose, roll one portion of the dough as big as your rolling pad is.
And cut diamonds out of the dough, by running your knife or pizza cutter through the rolled dough in horizontal strips and then vertical strips.
 By now the oil should be hot, reduce the flame to medium heat and deep fry the Shakarpara till they are golden brown and crispy.
Remove from heat and drain excess oil on a paper towel.
Repeat with rest of the dough.
Once all the shakarpara are done, let them cool down a bit.
In another pot boil water and sugar together till it reduces to one thread consistency.
Add the shakarparas into the syrup mix well and let it cool down.
As the  cool down a thin crust of sugar on it which would add crush.
Enjoy this yummy snack  with your friends and family. Have a safe and wonderful Diwali
Till then happy blogging


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