Sakar Para
A recipe for Sakar Para from the cookbook, Sweet Saffron and Cardamom! These thin pieces of sweetened dough are fried until crisp and covered in powdered sugar.
Servings 30 -40 Sakar Para
Ingredients
- 1 cup (250 milliliters) milk
- 1 cup (200 grams) sugar I used granulated sugar
- 4 cups (500 grams) all-purpose flour
- 1/2 cup (120 milliliters) ghee
- 1 1/2 cups (350 milliliters) vegetable oil for frying
- confectioners' sugar for dusting
Instructions
- In a saucepan, heat the milk and sugar until the sugar dissolves and the mixture is boiling, being careful it doesn't burn.
- Set aside to cool.
- Sift the flour into a large bowl and add the ghee.
- Rub it in, making sure it's all combined.
- Add the cooled sweetened milk and mix into a dough.
- Turn out the dough onto a floured surface and roll out to about 1/8 inch (5 millimeters) thick.
- In a deep pan, heat the vegetable oil to 350-375˚F (180-190˚C).
- Cut the dough into diamond shapes, 2-2 1/2 inches (5-6 centimeters) in length.
- Fry in batches until golden.
- Place the cooked pastries on paper towels to absorb any excess oil.
- Once cooled, dust with confectioners' sugar and enjoy.
- These are best eaten the same day.