A crispy sweet snack for special occasions or for festivals is shakkarpare. It is a special sweet made during Diwali festival in India. Well for me any day is fine to have this crispy snack. It is crispy snack to much on. Usually it is made by dipping the fried crackers in sugar syrup. To maintain crispness for long I prefer to do it another way where sugar is mixed while making the dough itself.
Here I tell you simple way of making shakkarpare.
Ingredients:
All purpose flour -1 cup
Sugar- 3/4 cup
ghee- 1/2 cup
Milk- 1/2 cup+ extra few tbsp if needed to knead the dough
Oil to deep fry
Recipe:
In a deep bottom pan add sugar, ghee, 1/2 cup milk and warm it till the sugar melts.
Then remove it off the heat and let it cool.
To that add all pupose flour and knead to a stiff and firm dough.Dough shouldn't be too soft else it will absorb lot of oil when frying.
While kneading if you feel it is dry you could add few extra tbsp of milk and knead firmly.
Let it rest for an hour and then pinch a big lemon sized ball out of it and roll out into discs with 1/4 inch thickness.
Cut out diamond shapes and then deep fry those pieces till golden brown in medium hot oil.Take care of the temperature. Don't keep it high as that will discolour as well as will not cook the crackers inside well, therby making it soggy after some time.
Remove them off to kitchen towels and drain excess oil.
Shakkarpare are ready to serve.
They can be stored in airtight container once cooled and served up till 2 weeks.
Enjoy the dish! n don't forget Eat and Eat little MORE.. :)
Sending this to Akhila's Learning to Cook
Sending this to Nivedhanam's Authentic Indian Sweets w Giveaway for my First Blog Birthday
Here I tell you simple way of making shakkarpare.
Ingredients:
All purpose flour -1 cup
Sugar- 3/4 cup
ghee- 1/2 cup
Milk- 1/2 cup+ extra few tbsp if needed to knead the dough
Oil to deep fry
Recipe:
In a deep bottom pan add sugar, ghee, 1/2 cup milk and warm it till the sugar melts.
Then remove it off the heat and let it cool.
To that add all pupose flour and knead to a stiff and firm dough.Dough shouldn't be too soft else it will absorb lot of oil when frying.
While kneading if you feel it is dry you could add few extra tbsp of milk and knead firmly.
Let it rest for an hour and then pinch a big lemon sized ball out of it and roll out into discs with 1/4 inch thickness.
Cut out diamond shapes and then deep fry those pieces till golden brown in medium hot oil.Take care of the temperature. Don't keep it high as that will discolour as well as will not cook the crackers inside well, therby making it soggy after some time.
Remove them off to kitchen towels and drain excess oil.
Shakkarpare are ready to serve.
They can be stored in airtight container once cooled and served up till 2 weeks.
Sending this to Akhila's Learning to Cook
Sending this to Nivedhanam's Authentic Indian Sweets w Giveaway for my First Blog Birthday
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