Ingredients
- 500 gm OR 4 cups all purpose flour - maida
- ¾ cup sugar
- ¾ cup melted ghee
- ¾ cup water
- ½ tsp cardamom pdr
- Pinch of salt
- Oil for deep frying
Method In a pan, add sugar, water, and ghee. Stir continuously over medium heat until the sugar is completely dissolved.Then, add cardamom powder and a pinch of salt. Switch off the gas and allow the mixture to cool completely.Once the mixture has cooled down, add maida and knead it into a medium-soft dough.Cover and let the dough rest for 20 minutes.Once the dough is properly set, divide it into equal partsTake one part of the dough ball and roll it into a medium-thick roti.Next,
fold the roti into a square shape or roll it into a cylinder and then
roll it again.. This process
helps create layers in the shakarpara.Cut it into square shapes or shapes and sizes of your choice.Heat oil and deep fry the shakarpara on low flame for around 12-14 minutes.Stir occasionally while keeping the flame on low to medium.Fry until the shakarpara turns golden and crisp.Finally, drain them onto a plate and store the sweet shakarpara in an airtight container once they have cooled completely.
Then, add cardamom powder and a pinch of salt. Switch off the gas and allow the mixture to cool completely.
Once the mixture has cooled down, add maida and knead it into a medium-soft dough.
Cover and let the dough rest for 20 minutes.
Once the dough is properly set, divide it into equal parts
Take one part of the dough ball and roll it into a medium-thick roti.
Next,
fold the roti into a square shape or roll it into a cylinder and then
roll it again.. This process
helps create layers in the shakarpara.
Cut it into square shapes or shapes and sizes of your choice.
Heat oil and deep fry the shakarpara on low flame for around 12-14 minutes.
Stir occasionally while keeping the flame on low to medium.
Fry until the shakarpara turns golden and crisp.
Finally, drain them onto a plate and store the sweet shakarpara in an airtight container once they have cooled completely.
Notes
- Allow the prepared mixture to cool down completely before kneading the shakarpara dough. Do not knead the dough with the hot mixture.
- Knead a medium-soft dough for the shakarpara.
- Cut the shakarpara into a medium thickness. Avoid making it too thin or too thick.
- Fry the shakarpara on low to medium flame. Avoid frying them on high heat.
-
When freshly fried, the shakarpara may be slightly soft, but they will become crisp as they cool down.
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