Stir With a Spoon Until Sugar Dissolves Completely.
Add 1 ½ Cups Maida, 1 Tablespoon Rava, a Pinch of Salt and 2 Tablespoons Ghee or Oil in the Same Bowl.
Mix Well and Bind the Firm (Stiff) Dough. If Required, Add a Few Teaspoons of Water or Milk to Bind the Dough.
Divide the Dough Into 2 Equal Portions. Take One Portion and Give It Round Shape Like a Ball and Then Flatten It Between Your Palms. Place It on a Rolling Board.
Roll It Out Into a Large 8-9 Inch Diameter Round Disc Having ¼ Inch Thickness Using a Rolling Pin.
Cut It Into Squares or Diamond Shape Small Pieces Using a Sharp Knife.
Transfer Diamond Shaped Pieces to a Plate. Do the Same Process for Remaining Dough.
Transfer them to the boiling oil pan then Stir Them at Regular Intervals to Evenly Cook Them. Keep the Temperature Medium-low to Cook Them Evenly Otherwise They Turn Brown Fast and Get Cooked From Outside but Stay Raw From Inside. Fry Them Until They Turn Golden Brown.
Remove Them Using a Slotted Spoon. Drain Excess Oil and Transfer to a Plate Lined With Paper Napkin. Shakkarpara Are Ready. Let Them Cool at Room Temperature and Then Store in an Airtight Container. They Stay Good for 2-3 Weeks at Room Temperature.
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