Process
For Namak Pare Dough
In a bowl add refined flour, whole wheat flour, salt, ajwain, ghee and mix it properly until it looks like bread crumb consistency.
Now add semolina flour, sugar, baking soda, curd, water and knead a semi hard dough.
Then finish it by adding semolina flour and knead it once and cover and keep aside for 20-30 minutes.
Take the dough and roll it using a rolling pin and cut it into your desired shape.
Then deep fry in medium hot oil until golden brown and crispy, remove and keep aside to cool down.
For Shakkar/ Gur Pare Dough
In a bowl add refined flour, semolina flour, whole wheat flour, ghee, milk and mix it properly until it looks like bread crumbs consistency.
Now add sugar, milk and knead a semi hard dough then finish it by adding semolina flour and knead it once properly then keep aside for 20-30 minutes.
Now take the dough, roll it using a rolling pin, and cut it into your desired shape.
Deep fry them in medium hot oil until golden brown and crispy.
Remove and let them cool a little, then add them in the jaggery syrup and mix it properly until everything is coated completely.
Let it cool down and set properly and store in an airtight container.
For Jaggery Syrup
In a kadai add jaggery, water and cook them until a soft ball consistency of the syrup.
Switch off the flames and add white sesame seeds and keep aside for further use.
