Ingredients:
2 cup - whole wheat flour
2 tsp - suji
Sugar - to taste
a pinch of salt
Ghee
Milk
2 cup - whole wheat flour
2 tsp - suji
Sugar - to taste
a pinch of salt
Ghee
Milk
Method:
In a bowl mix wheat flour, suji, ghee, sugar, milk and salt. knead a smooth dough.
Divide dough into equal parts and roll out into shape of roti. It should be medium thick.
Then cut into diamond shape and keep aside.
Heat ghee in a wok - Deep fry all in batches. Fry until pinkish and crisp.
Now prepare sugar syrup (by cooking water and sugar with ilaichi powder till thick consistency) and dip all fried shakarpara in the syrup.
Mix all properly and quickly transfer to another plate.
Serve or can keep in air tight conainer for 10-15 days.
Divide dough into equal parts and roll out into shape of roti. It should be medium thick.
Then cut into diamond shape and keep aside.
Heat ghee in a wok - Deep fry all in batches. Fry until pinkish and crisp.
Now prepare sugar syrup (by cooking water and sugar with ilaichi powder till thick consistency) and dip all fried shakarpara in the syrup.
Mix all properly and quickly transfer to another plate.
Serve or can keep in air tight conainer for 10-15 days.
