Gluten free shakarpara

For those who are gluten sensitive, shakarpara can be prepared with rice flour. Since it doesn’t have the holding property like the refined flour, we can’t spread the dough into round, cut into squares and fry. I took small portions of the dough, pressed and rolled it nicely between the palms to make into a small round, then pressed it to flatten. When about ten of them were prepared, they were fried together and drained.

Ingredients:

1 ½ cups rice flour

½ cup ghee

½ cup milk

¾ cup sugar, powdered

½ tsp cardamom powder

A pinch of salt

Oil for frying

Instruction:

- Lightly roast the rice flour for about 5 minutes on low fire and keep aside to cool after adding the salt and cardamom powder.

- Warm the milk, add the sugar powder, let is dissolve and then add the ghee. Stir for a few seconds and remove from fire.

- Add a ladleful of rice flour; mix it into the milk sugar ghee mix. Keep adding ladlefuls of rice flour and when all the rice flour is mixed in, knead into a smooth dough and keep aside covered with cling film for ten minutes.

- Heat the oil. Take small portions of the dough, roll into a ball between the palms, then flatten it and deep fry on medium heat.

- Drain when they turn golden brown in color.

- Cool and store in air tight container, enjoy with tea or coffee.