Just writing that has made me so happy and hyper that I can't wait for Laxmi Pujan day to invite all our friends for feasting on the faraal (Diwali snacks).
This one is one of my all time favourites! It tastes similar to a short crust biscuit, but in fact had a much much better caramelized and crunchy taste.
I remember, when I was a kid and my mother would make the dough for this and allow it to rest for 10-15 minutes till the oil heated, I would grab half the dough and disappear into our garden and eat the raw dough! Even though it gave me a terrible terrible belly ache later, but the taste of the raw dough was way to divine to give it up! Luckily my mom used to keep just a small part of the raw dough in my hands reach.
Anything with that much of ghee, milk, sugar and maida would justify my love for the raw dough! Lip-smacking gorgeously crunchy!
Every year, I can't wait for the week before diwali to make two batches of this dough....one is feasted on raw and the other fried to a perfect crunch!
Hope you enjoy making it and eating it raw and fried as much as I do!
10 - 15 Minutes
120 ml Ghee
120 ml Milk
120 gms Sugar
1/4 tsp Salt
200 gms Maida
Oil, to fry
In a casserole, add the ghee, milk, sugar and bring to boil stirring frequently.
Allow this mixture to cool completely.
Add the maida to this, making a very stiff dough.
(Make sure the dough isn't soft, as this would prevent the shakkar paras from becoming crisp and light.)
Take a palm-full amount of dough, and using oil, roll it out to a 1/2 cm thickness paratha.
Cut in diamond shape and deep fry on a less-than-medium flame.
(If its fried on a low flame, the shakkar para would absorb more oil than needed.)
Cook till its slightly brown and remove immediately.