Snacks
Baked Atta Shakarpara
The sweet, crunchy diamonds from every Diwali faral box, made with whole wheat and jaggery and baked instead of fried. Same crunch, a fraction of the oil.
185
kcal
5g
protein
32g
carbs
4g
fat
Per serving · makes 5 · 45 minutes
Ingredients
- •150 g whole wheat atta
- •20 g skimmed milk powder
- •40 g jaggery powder, dissolved in 60 ml warm milk
- •3 tsp ghee (15 g): 2 tsp for the dough, 1 tsp for brushing
- •1/2 tsp cardamom powder, pinch of salt
Method
- 1.Mix the atta, milk powder, cardamom and salt. Rub in 2 tsp ghee until crumbly.
- 2.Add the jaggery milk slowly and knead into a stiff dough. Cover and rest 15 minutes.
- 3.Roll out about 4 mm thick and cut into small diamonds.
- 4.Spread on a lined tray, brush with the last tsp of ghee and bake at 170°C for 18 to 22 minutes, turning once, until golden.
- 5.Cool completely on the tray, they crisp up as they cool. Store airtight for 2 weeks. A serving is a small bowl, about 45 g.
Coach’s note
This is a treat, not a protein snack, so portion it into small bowls instead of eating from the dabba. Pair it with a glass of milk or chaas and it sits better.
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