Air-Fried 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

• ½ cup sooj or semolina flour

• ¾ cup granulated white sugar

• ¼ tsp baking powder

• 1 tbsp pumpkin spice

• If you do not have pumpkin spice, combine ½ tbsp of cinnamon, ¼ tbsp nutmeg, ¼ tbsp cloves

• 1 tsp cloves

• 1/2 cup of warmed whole milk

• 1 tbsp. of melted butter

• 1 egg

• ¾ 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 doughAdd 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 shakaparas for 5 minutes and enjoy. Yield: serves 10

Notes: a replacement for sooj is semolina flour a replacement for pumpkin spice is ½ tbsp of cinnamon + ¼ tbsp nutmeg + ¼ tbsp cloves The dough is wetter than regular cookies, so don’t be afraid that it is sticky. If you do not have an air-fryer, bake cookies at 375 for 15 minutes.