Saate is a traditional Indian recipe for a classic Diwali snack cakes of deep fried pastries that are served with a sugar syrup topping. The full recipe is presented here and I hope you enjoy this classic Indian version of: Saate.
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Saate a Classic Indian recipe for a Diwali snack cakes of deep fried pastries that are served with a sugar syrup topping.
Ingredients:
250g fine plain flour (maida)
4 tbsp ghee
400g sugar
pinch of salt
water, to bind
oil for deep frying
Method:
In a bowl, mix together the flour, salt and ghee. Work in just enough cold water to bring the ingredients together as a soft, non-sticky pastry-like dough. Place in a lidded bowl and set aside to rest for 10 minutes.
After this time, divide the dough into two portions. Take one half of the dough, place on a lightly floured work surface then roll out into a 2cm thick round. Cut shapes from the dough (you can use any shape you like, but they should be about 3–4cm in diameter). Set the scraps aside, then roll out the second half of the dough the same way and cut shapes from this. Combine the scraps, re-roll and cut out more shapes.
Prick the dough shapes with a fork to prevent them from puffing up during cooking.
Mix the sugar with 4 tbsp water in a heavy-based saucepan. Heat until the sugar dissolves then bring to a boil. Cook until the syrup is golden and very thick. Set aside on low heat to keep liquid.
Heat oil to a depth of 2cm in a heavy-based pan. Add the saate pastry pieces and deep fry over mediun heat for about 15 minutes, or until nicely browned and golden brown all over.
Drain the deep fried saate on kitchen paper then transfer to a nylon cloth. Pour about 3 tbsp of the sugar syrup on top of each saate the spread out to cover the tops. Set aside until the sugar syrup sets and crystallizes. Continue in this fashion until all the dough pieces have been cooked and topped with sugar syrup.
Store in an air-tight container. They will typically keep for up to a week.
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