India’s diverse cultures create a great diversity of cuisine. In small towns and villages, the households not only retain centuries old flavors but also the traditional cooking ware.
Numerous traditional communities hold secrets to many healthy and scientific ways of cooking; while India’s traditional cooking ware highlight age-old sense of scientific designing, perfect for varied cooking styles. The methods of Indian cooking diversify with even minor changes in culture, climate, geography or staple crops. ”Community cooking” still exists in many parts of India; however, in urban areas it has shrunken to temples and community celebrations.
Every week an Epoch Times’ reporter in India visits a home-kitchen to enchant you with original, rich flavors from the country.
This week’s flavor ‘ Shakar Palla’ comes from the kitchen of a young homemaker, Maitreyi Yadav from Surat, Gujrat.
Shakar Palla is a popular sweet Indian snack. It’s cooked around India on special occasions and can be stored for a month.
Shakar Palla
Ingredients
Wheat flour- 1 cup
Fennel seeds- 1 teaspoon
Water-1/2 cup
Sugar-1/2 cup
Ghee (Clarified Butter) –2 tablespoons
Method
Heat the water and add sugar to it, keep stirring until the sugar melts. Allow it to cool slightly.
Mix fennel seeds and lukewarm ghee to the wheat flour.
Then, make the hard dough with the sugar syrup and keep it aside for 10- 15 minutes.
Roll the dough like a chapatti (thin bread) and cut into diamond shape pieces.
Finally deep-fry these diamond shaped pieces in Ghee on a medium flame.
