Posted on March 3, 2009. Filed under: Sweets | Tags: , , , , |

Deep fried wheat flour and sugar crispies. In Rajasthan, they are also called ‘meethi mathri’. There are several tradtional ways of making these, but I find this recipe the easiest to follow.
Remember to fry them over a slow flame, as the insides need to be cooked too! I have cut the shakkar paras into small squares but you can also shape them like mathris, if you like.


Preparation Time : 15 mins.
Cooking Time : 30 mins.

Makes 60 pieces.

1 1/2 cups whole wheat flour (gehun ka atta)
1/4 cup sugar
1/4 cup milk
2 tablespoons ghee
a pinch salt
Other ingredients
ghee or oil for deep frying
1. Sieve the flour and salt together.
2. In a pan, combine the sugar, milk and ghee and bring to a boil. Allow the sugar to dissolve and cool completely.
3. Add this to the flour mixture, a little at a time. Knead into a firm dough.
4. Divide it into 2 equal portions and roll out each portion into 2 squares that are 6 mm. (¼”) thick.
5. Prick the surface with a fork at regular intervals.
6. Cut into 25 mm. (1″) diamond shaped pieces and allow to dry out for at least 30 minutes.
7. Deep fry in hot oil over a medium flame (so that they cook on the inside also).
8. Drain on absorbent paper. Cool completely and store in an air-tight container.

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