air fryer pumpkin shakarparas
Air Fryer
Air Fryer Pumpkin Shakarparas
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.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sooj/semolina flour
- 3/4 cup granulated white sugar
- 1/4 teaspoon baking powder
- 1 tablespoon pumpkin spice
- 1 teaspoon cloves
- 1/2 cup warmed whole milk
- 1 tablespoon melted, unsalted butter
- 1 egg
- 3/4 cup pumpkin puree
Directions
- In a large mixing bowl, combine all dry ingredients: flour, sooj, baking powder, pumpkin spice, and cloves.
- Mix wet ingredients into the dry, besides the milk. The milk will help form the dough.
- 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.
- Dust your working surface with flour, Divide the kneaded dough into four portions.
- 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.
- Fry shakarparas in an air-fryer at 375 degrees F for 5-6 minutes depending on size of cookie.
- Once fried, cool shakarparas for 5 minutes and enjoy.
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