Atta Shakarpara

Ingredients

Note– Please read recipe notes in the end.

To make the sugar syrup, in a pan add water and sugar and let it simmer till the sugar dissolves completely. Once done let it cool down.
In a large bowl add whole wheat flour, semolina, salt and mix well.
Now add ghee and rub the whole wheat flour with it. It will form a sand like texture and when you will hold it in between your hands tightly, it will form into a ball.
To make the dough, add the sugar syrup into two parts and knead for 5-6 minutes and make a firm dough. Cover it with a cloth and let it rest for 20-30 minutes.
Divide the dough into 3 equal parts and form round balls/peda.
On a plain surface roll thick chapatis with a rolling pin and then cut them into small square or diamond shape. Similarly make all the shakarparas.
To fry the shakar paras heat oil in a kadai and let it turn medium hot. Now carefully add the shakarpara and fry them on low – medium flame for 7-8 minutes or until it gets a golden colour crust. They will become slightly large in size after frying and form small layers.
Remove the fried shakarpara’s on a tissue paper and let them cool down completely.
Store in an airtight container for upto 2 months.

While kneading the dough make sure it’s not very soft, else the shakarpara’s wont get the perfect crunchy texture.
Don’t roll the shakarpara’s too thin, else they will become hard and wont get the perfect layers.
Never fry these shakar para’s on high flame, else they will remain uncooked from the centre.
You can add sesame seeds too while mixing the dry ingredients.
Let them cool down completely before storing, else they will turn soft.