I love shakkar pare is a best tea time snacks or any time snacks.. Shakkar pare / Khaman Dhokla is mostly commonly made in india around festival time snacks typically made during Diwali or Chistmas.. It is famous north indian recipe, it also called as shankarpali in western india...
It is crispy and crunchy but not hard and not overly sweet.. You can make this large batch and store it in air tight container for 2 to 3 weeks.. It is so tasty and though, i can't guarantee you or your family will let it last that long! It never does in our home.. Here is a easy simple recipe for shakkar pare..
So I hope that you must try this recipe and let me know how it's turns out from you...
Preparation Time : 10 mins
Cooking Time : 20 mins
Makes - 450 grams
Recipe source - Vegrecipesofindia
Recipe cuisine - North Indian
INGREDIENTS :
Whole wheat flour / Atta - 2 cups
Ghee / Clarified buter - 2 tbspn
salt - a pinch
Water - 1/2 cup
FOR SUGAR SYRUP :
Sugar - 1 cup
Water - 1/2 cup
METHOD :
- Take wheat flour in a bowl and add in ghee, salt and water..
- Knead it to form a semi soft smooth dough...
- It should not too soft as like as chapathi dough..
- Divide the dough into four equal parts..
- Take one portion of dough and roll it into circle..
- With a knife make it a square or diamond shapes on the rolled dough..
- Fry them in a medium hot oil till it became crisp and golden lightly, turn over and fry..
- Remove it to a tissue paper and keep aside..
- Take a pan with sugar and water in another kadai..
- Keep stirring till the sugar dissolves..
- Continue cook till the syrup became two or three thread consistency..
- Add the fried pare into the syrup and mix well.
- Sure all sugar syrup should be coated well in shakkar pare.
- Sugar syrup will be crystallizes soon, so mix very well or be quick..
- Once all of them cool down, store it in air tight container,..
- Serve and enjoy...
PICTORIAL :
Take flour in a wide bowl
Add some ghee
Add a pinch of salt
Mix it evenly
Add water according to your flour
Add water slowly
Knead it to form a smooth dough
Dough should be little hard
Now it's done
Divide the dough into balls
Take a one portion of dough in a rolling board
Make it a circles
With a knife make squares or diamond shapes
Heat a pan with oil
Drop raw pare into the medium hot oil
Depends on pan size adjust the pare
Fry till crisp or golden brown
Remove it
Drain it in tissue paper
In another pan add sugar
Some water
Allow to boil
Sugar syrup starts bubbling and became thick
Switch of the flame when it reaches thread consistency
I take pare in a wide bowl
Pour the syrup over the pare
Mix it quickly
Serve
Stay good for few weeks
Enjoy..
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