Categories: Sweets
Ingredients
- 2 large cups of all purp. flour / maida
- Ghee / dalda - 1/4 cup
- Sugar - 2 cups
- Pinch of salt
- Water
- Oil for deep frying
- Nylon cloth
Directions
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Mix all purp flour, salt and ghee / dalda nicely. To this, Add water little by little and prepare a non – sticky dough like chapathi dough.
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Close it with a lid and allow it rest for 10 minutes.
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Divide the dough into 2 equal parts (this is just for convenience; you can use the whole quantity at once).
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Roll the dough like a big chapathi.
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Fold it twice and you will get a triangle shape. Roll it again like chapathi and fold it.
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Repeat this step at-least 15 – 16 times to get lot of layers.
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Finally, roll it into 1 inch thick chapathi and cut into circle or any other chapes.
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Combine the remaining dough, roll it 15 – 16 times and cut them.
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Prick the circles with a fork to avoid puffing up. Also, it helps to cook the inner layers of saate nicely.
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Add very little water to the sugar just to liquidize it and bring to boil. Prepare a thick sugar syrup. Consistency should be such that, if it becomes cool, it should crystallize.
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Heat oil in a heavy bottom pan. Deep fry the Saate on low or medium flame for around 20 minutes or until it becomes crispy.
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Transfer the deep fried Saate onto a tissue paper to absorb the excess oil.
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Once Saate becomes cool, arrange them on a nylon cloth.
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Heat the sugar syrup and liquidize it. Pour around 3 spoons of sugar syrup on the top of each Saate and spread it little-bit.
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Once the sugar syrup is settled and crystallized, its the time to take out the Saate from the cloth.
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Enjoy the Saate with your family and store the remaining in an airtight container. It will last upto a week if preserved properly.