It is sweet crisp sweet fry which resemble small biscuit. It is prepared in festivals and kids will love it
- Maida (refined flour) or even wheat flour can be used- 1 cup
- Semolina- 1/4 cup
- Clarified butter/vegetable ghee melted 3 table spoon
- Sugar -1/2 cup
- Cardamom powder( optional)
- Salt a pinch
- oil for deep frying
- water 1/3 cup
- Heat water in a bowl, add sugar and melt it. Add 1 table spoon of ghee to it. Need not boil keep aside
- Take a bowl add semolina, flour, cardamom powder, salt and clarified butter. Mix it well.
- Make a firm dough using the water, ghee and sugar solution.
- Keep the dough to rest 15-20 minutes covered with a wet cloth.
- After 15 minutes make 2 parts of the dough and make it pliable and roll it into a thick 8 inch round chapatti. Using a fork prick so that it does not puff up while frying
- Using a cutter make horizontal and vertical lines a of width 1.5 cm or in diamond shapes.
- Separate it using a flat steel ladle or the blunt part of the knife
- Heat the oil to medium heat add the diamonds into the oil and reduce the heat so that it turns golden pink colour. If you increase heat it will become brown fast and get burnt.
- Drain on kitchen towel, on cooling store it in an airtight bottle. It can be used for up to a month
- I like this way. But if you want to give a sugary coating over it
- Variation: Add sugar to 2/3 cup of sugar and 1/2 cup water and bring to a boil. Keep simmering till 2-3 string syrup is formed. Remove from heat and quickly add all the pare. Mix gently and quickly with the syrup and it as it will dry fast. When all the pare are coated add few pinch of sugar over, spread them on large plate to cool. Once cooled, break apart the pieces which are joined together. Let cool completely and store in an airtight container. (*We add sugar or little flour so that it does not stick to each other).