1 cup all purpose flour (maida)
1 stick butter 0r ghee
2/3 cup sugar
1/4 tspoon nigella seeds
1 1/2 cup water
Oil for deep frying
Knead the dough with ghee and nigella seeds. I used unsweetened butter.
Keep it aside for a couple of hours.
In the meantime, prepare your sugar syrup. Heat a wok with water and sugar on low heat. When it starts boiling add in the cardamom powder. My mom used to tell me to make the consistency - do taar (two strings). I never understood it till I made it. Once the syrup starts boiling and becomes relatively thick do this test. Take a drop of syrup and put it on your thumb. Stick your fore finger on the syrup and test the thickness. You should see the syrup make two strings. At that point, take it off the heat.
Divide the dough in medium balls and roll them out like chapati without using any dry flour.
Cut it into squares. First cut the chapati horizontally making medium strips and then vertically.
Heat the rest of the ghee and olive oil in a thick bottomed vessel. Once it is hot, put in the squares in and deep fry till they turn golden - not too brown, just golden.
Take it out and dung them in the sugar syrup.
Take the shakkarpare out and store in airtight container.
HAPPY DIWALI EVERYONE!