Gur Shakkarpara (Jaggery Shakkarpara)

Crisp diamond-cut bites of dough, fried golden and coated in jaggery for a darker, caramel-like twist on the Diwali classic.

• Prep40 minutes (includes resting)
• Cook30 minutes
• ServesMakes about 400 g

Ingredients

• 2 cups whole wheat flour (atta) or maida
• 3 tbsp cold-pressed groundnut oil, for the dough
• ¾ cup jaggery crystals
• ½ cup water
• ¼ tsp pink salt
• ½ tsp fennel seeds, lightly crushed
• as needed cold-pressed groundnut oil, for deep frying

Method

1. Heat the jaggery crystals and ½ cup water until fully dissolved. Cool to lukewarm and strain.
2. In a bowl, mix the flour, pink salt and fennel. Rub in 3 tbsp groundnut oil with your fingertips until the flour holds together when pressed.
3. Knead into a firm dough using just enough of the jaggery water (about ¼ cup). Save the rest. Cover and rest for 20 minutes.
4. Roll the dough into a sheet about 5 mm thick and cut into small diamonds.
5. Heat groundnut oil for deep frying on medium-low. Fry the diamonds in batches, stirring gently, until crisp and evenly golden, 6-8 minutes per batch. Drain.
6. Boil the remaining jaggery water until it thickens and a drop in cold water forms a soft ball.
7. Turn off the heat, add the fried shakkarpara and toss quickly until every piece is coated. Spread on a tray to cool and set.
8. Break apart any clusters and store in an airtight jar.