Desserts and Sweets Recipes - Shagarpare

Ingredients

• 50g/2 oz margarine

• 150g/5 oz plain (all-purpose) flour

• 100ml/3 1/2 fl oz lukewarm water

• oil for deep-frying

• 225g/8 oz sugar

• 2.5ml/1/2 tsp ground cardamom

• 100ml/3 1/2 fl oz water

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Method:

1. Rub the margarine into the flour then mix in the water and knead for 5 minutes until satiny and spongy. Cover and leave for 30 minutes.

2. Heat the oil. Roll the dough into a ball then roll out to a circle about 5mm/1/4 in thick. Cut both ways across the circle to make 1.5cm/1/2 in diamond shapes. Fry over a medium heat until golden brown. Remove with a slotted spoon.

3. Meanwhile, boil the sugar, cardamom and water and stir until the sugar has dissolve. Remove from the heat. Add the shagapare to the syrup and boil until the syrup is ready to set. A drop in cold water will set and stay at the bottom.

4. Remove from the heat and turn the shagarpare in the syrup until coated. Serve cold as a dessert, snack or at tea with gulab jamun, pakora, samosas and chutney.