SANTA

(Deep Fried Flour Cakes with Sugar Coating)

Recipe Overview

Santa, also commonly known in some regions as Sata, Satta, Thor, or Devda,

is an authentic festive sweet popular across Sindhi, Kutchi, and Gujarati cuisines.

This traditional eggless delicacy consists of deep-fried pastry discs that are crisp

and flaky within and coated externally with a crystallized sugar glaze.

With its rich texture and delicate sweetness, Santa resembles a dense layered pastry

with a hard sugary shell that melts pleasantly with every bite.

Traditionally flavored with saffron and garnished with nuts, it occupies

an important place in festive celebrations and family ceremonies.

Recipe Details

– Cuisine: Sindhi–Bhatia / Kutchi / Gujarati

– Course: Dessert / Festive Sweet

– Diet: Vegetarian

– Servings: 6 pieces

– Preparation Time: 20 minutes (+ 2 hours cooling time)

– Cooking Time: 25–30 minutes

– Difficulty Level: Moderate

Ingredients

For the Dough

– Whole wheat flour – 1 cup

– Refined flour – 1 cup

– Curd – 2 tsp

– Ghee – ½ cup

– Sesame seeds (Till seeds) – ¼ tsp

– Water – approximately 20 ml or as required

For Frying

– Ghee – for deep frying

For Sugar Syrup

– Sugar – ½ cup

– Water – ¾ cup

For Garnish

– Red rose petals – 5–6 nos.

– Saffron strands – a few

– Pistachios (unsalted, chopped) – 5 nos.

Method

Step 1: Prepare the Dough

– In a paat or mixing bowl, combine whole wheat flour and refined flour.

– Add sesame seeds, ghee, curd, and water.

– Mix thoroughly and knead into a semi-soft dough.

Step 2: Shape the Santa Cakes

– Divide the dough into 6 equal portions and shape each into a ball.

– Flatten each ball gently using the palm of your hand to form thick discs.

Step 3: Fry the Cakes

– Heat ghee for frying over a medium flame.

– Reduce the flame and deep-fry the discs on both sides until they turn

golden brown and crisp.

– Remove and drain excess ghee.

– Allow the fried Santas to cool for approximately 2 hours.

Step 4: Prepare the Sugar Syrup

– In a separate pan, combine sugar and water and cook over a medium flame

until a 2-string consistency syrup is achieved.

– Keep the syrup warm throughout the process.

Step 5: Coat with Sugar Syrup

– Dip each Santa individually into the warm sugar syrup.

– Remove and place aside to cool completely.

– As they cool, the sugar coating will dry and create the characteristic

white crystallized layer.

Step 6: Garnish and Finish

– Garnish each Santa with rose petals, chopped pistachios, and saffron strands.

To Serve

Santa can be served as a sweet accompaniment with any meal or enjoyed as a

festive dessert.

Traditionally:

– Served during the festival of Dassera

– Distributed during Chaati (child naming ceremonies)

– Commonly paired with Kachori – https://panjakhada.com/kachori/

Chef’s Tips

– Fry on a low flame to ensure even cooking without burning the exterior.

– Maintain warm syrup while coating to ensure proper sugar crystallization.

– Allow sufficient cooling time before dipping into syrup to achieve the traditional texture.

– Avoid making the syrup overly thick as it can create an excessively hard sugar coating.

Nutritional Insight

– Whole wheat flour contributes fiber and slow-releasing carbohydrates.

– Sesame seeds provide calcium and healthy fats.

– Ghee adds richness and provides fat-soluble vitamins.

Cultural Significance

Santa occupies a special place in Sindhi–Bhatia celebrations and ceremonial traditions.

It is often prepared for auspicious occasions and shared among family and guests as a

symbol of sweetness and celebration.

Storage & Make-Ahead Tips

– Store in an airtight container at room temperature for 7–10 days.

– Ensure the sugar coating has completely dried before storing.

– Can be prepared a day in advance for festivals and ceremonies.

Variations

– Jaggery Santa: Replace sugar syrup with jaggery syrup for a deeper flavour.

– Dry Fruit Santa: Add finely chopped nuts to the dough.

– Cardamom Santa: Add cardamom powder for enhanced aroma.

Did You Know?

The characteristic white coating on Santa is created through sugar crystallization,

where the warm syrup dries and forms a delicate sugary crust around the

fried cake—giving Santa its distinctive festive appearance.