SHAKARPARA

Ingredients

wheat flour/ atta  500 gm

ghee   100 gm

A pinch of baking powder, sugar 

For the syrup
water  100 ml
sugar  200 gm

Method

Knead the wheat flour by adding ghee, baking powder using enough water

The dough needs to be stiff or else the shakarpara will not be crispy.

Roll the dough to make roti and cut diamond shape pieces but using a knife to make horizontal and vertical lines.

Deep fry the lines and drain them on a tissue paper.

To make the syrup

In a pan boil the water and sugar till it reaches a one string consistency.

While serving, put the crisp colourful pieces in the sugar syrup and serve immediately.

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Shakkar Pare

Ingredients

Refined flour/ maida  1 cup

Semolina/ rava  1/4 cup

3 tbsp melted Clarified butter (Desi ghee)

1/2 cup + 1/3 cup water

Oil for frying

granulated sugar   2/3 cup

powdered sugar  1 tbsp

Method

Add semolina, powdered sugar and clarified butter to the flour. 

Mix in the butter so the dough resembles a crumbly mixture. 

When the dough is a crumbly mixture, take some and hold tight for 2 seconds in your palm and form a fist. If the dough holds, the butter added to it is enough.

Add 1/3 cup water, a few tablespoonful at a time to form a very firm dough till all of water is added. 

The amount of water may vary depending on the quality of flour and the amount of clarified butter in the dough. 

Cover the dough and keep aside for 15 minutes.

Knead the dough once more to make it pliable. 

Divide it into two parts and make smooth balls out of them.

Roll the balls into 8 inch circles and half inch thickness. 

Pierce the circles with a fork at 1 cm distance to prevent the dough from puffing up when fried. 

Cut the circle into diamonds or squares of half inch thickness. Separate carefully.

Heat the oil. Add the squares to medium hot oil and reduce the heat. 

Fry on low heat till golden pink and drain on a paper towel. Allow to cool.

Add sugar to 1/2 cup water and bring to a boil. 

Keep simmering till a 2-3 string syrup is formed. 

Remove from heat and quickly add all the pare. 

Mix gently and quickly with the syrup as it will dry fast.

When all the pare are coated, spread them on large plate to cool. 

Once cooled, break apart the pieces which are joined together. 

Let cool completely and store in an airtight container.

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