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Prep time
20 minutes
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Cook time
15 minutes
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Serves
10
Author Notes
Growing up in an Indian-American household, shakarparas are a staple cookie for the holidays. My family makes traditional shakarparas every year, and I wanted to give my own twist on it for the fall season. I took the original recipe and adapted it for the fall season by adding pumpkin and different spices. —Jessica Burke
Ingredients
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2 cups
all-purpose flour
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1/2 cup
sooj/semolina flour
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3/4 cup
granulated white sugar
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1/4 teaspoon
baking powder
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1 tablespoon
pumpkin spice
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1 teaspoon
cloves
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1/2 cup
warmed whole milk
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1 tablespoon
melted, unsalted butter
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1
egg
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3/4 cup
pumpkin puree
Directions
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In a large mixing bowl, combine all dry ingredients: flour, sooj, baking powder, pumpkin spice, and cloves.
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Mix wet ingredients into the dry, besides the milk. The milk will help form the dough.
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Add the warmed milk slowly into the dough, and keep mixing to form a slightly firm yet smooth dough. Knead batter for 10-15 minutes. The dough is wet, so don't be afraid that it is sticky.
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Dust your working surface with flour, Divide the kneaded dough into four portions.
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Roll the dough into a large thick circle with a rolling pin. Roll until the circle is 1/8" thick. Use a sharp knife or a pizza cutter to cut into 1/2" width long horizontal strips. Cut these strips vertically so that you achieve diamond cuts.
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Fry shakarparas in an air-fryer at 375 degrees F for 5-6 minutes depending on size of cookie.
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Once fried, cool shakarparas for 5 minutes and enjoy.
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