• 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
  • 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.
  • Close it with a lid and allow it rest for 10 minutes.
  • Divide the dough into 2 equal parts (this is just for convenience; you can use the whole quantity at once).
  • Roll the dough like a big chapathi.
  • Fold it twice and you will get a triangle shape. Roll it again like chapathi and fold it.
  • Repeat this step at-least 15 - 16 times to get lot of layers.
  • Finally, roll it into 1 inch thick chapathi and cut into circle or any other chapes.
  • Combine the remaining dough, roll it 15 - 16 times and cut them.
  • Prick the circles with a fork to avoid puffing up. Also, it helps to cook the inner layers of saate nicely.
  • 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.
  • 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.
  • Transfer the deep fried Saate onto a tissue paper to absorb the excess oil.
  • Once Saate becomes cool, arrange them on a nylon cloth.
  • 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.
  • Once the sugar syrup is settled and crystallized, its the time to take out the Saate from the cloth.
  • Enjoy the Saate with your family and store the remaining in an airtight container. It will last upto a week if preserved properly.

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