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Sakarpada
Sweet, crunchy fried diamonds of milk and ghee dough. Makes ½ kg
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 10
Ingredients
Method
0/6 doneStep 1: Heat 5 ½ oz sugar and ¾ cup milk together, stirring, until the sugar dissolves and the mixture just boils. Cool.
5 minStep 2: Rub 3 ⅞ oz ghee into 1 ⅛ lb plain flour until it looks like breadcrumbs.
Step 3: Add the cooled milk mixture and knead into a soft dough.
Step 4: Roll the dough out into big rounds about 5 mm thick and cut into small diamond shapes.
Step 5: Heat oil over medium-low heat and fry the diamonds in batches until golden brown and crispy.
25 minStep 6: Drain, cool completely and store in an air-tight container.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 7 g
- Carbs
- 63 g
- Fat
- 23 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sakarpada take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
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