Sugar coated Sakkar Pare

Ingredients

250 gm flour (Maida)

2 tablespoon oil for dough

3/4 cup sugar

Oil for frying

Method

Sift flour. 

Add 2 tablespoon oil and mix it well with your fingers.

Add just enough water to make firm dough and knead it well.

Divide the dough into 3-4 parts.

Make balls of each part with your palm.

Roll out each ball with a rolling pin to a little thick pancake.

Cut into small diamond shapes with sharp knife or pizza cutter.

Heat oil in a Kadhai/wok.

Now fry all sakkar pare in a slow flame to golden.

Turn occasionally so that all sakkar pare are uniformly fried from all sides.

Remove from oil and cool at room temperature.

In a pan mix ¾ cup sugar with 2 tablespoon water and heat it

Make sugar syrup so thick that on dropping a drop of sugar syrup in a bowl full of water the drop of sugar syrup should not spread in water but it should form a bead.

Remove from stove.

Add all sakkar pare in it and mix them well with sugar syrup so that all sakkar pare gets a coating of sugar syrup.

Do this process very quickly otherwise sugar syrup will start crystallizing.

Cool the sakkar pare to room temperature.

These sakkar pare can be stored at room temperature in an air tight container for about 5-6 weeks.