Namaskar Welcome to nishamadhulika.com
Today we will be making shakarpara.
These are prepared with two methods.
One, by mixing sugar in refined flour, knead the dough and fry the shakarpara.
Second, knead the dough without adding sugar.
Prepare the sugar syrup separately, fry the shakarparas and drench them it into it to make sugar coated shakarparas.
Shakarparas prepared with both the methods have different taste yet taste delicious.
Today we are making sugar coated shakarparas.
Let’s start with the procedure.
For making shakarparas, let us start with kneading the refined flour to prepare dough.
We have 2 cusps of refined flour and add ¼ cup melted ghee into it.
Mix them really well.
This is also known as moen and we take ¼ portion of it then flour.
We have 250 grams refined flour so we’ll add 60 to 65 grams of ghee to it.
Add water in little parts and knead stiff dough.
During winters, you can use lukewarm water for kneading the flour.
We used ½ cup of water for kneading this much quantity of dough.
Cover and keep the dough aside for half an hour to set and then use later to make shakarparas.
20 minutes are done, dough is ready.
Knead the dough again to make it smooth and soft.
Now let us start making the shakarparas.
Divide the dough into two equal parts.
Take one portion and cover the other one to prevent it from drying.
Roll it into a smooth dough ball first.
Roll out this dough ball little thick.
Cut out the prepared sheet.
Even out the rolled sheet from edges first.
Then cut it out into ½ to 0.75 inch thick strips.
Now cut out the shakarparas into 1 to 1.5 inch long chunks.
Even it out from this side first.
Now separate out the shakarparas like this and place them on a plate.
The chunks are little thick similar to a thick parantha.
Repeat the process with remaining dough.
To fry these, heat the ghee sufficiently.
Meanwhile let us prepare the remaining shakarparas as well.
Heat the ghee in a wok.
Drop one chunk of shakarpara to check the ghee.
We- don’t need too hot ghee for frying the shakarparas it should be medium hot.
Keep the flame medium-low.
Ghee is rightly hot, now drop rest of the shakarparas in the ghee as well.
Keep the flame medium.
Flip the sides when the shakarparas float on the surface and continue frying until they get golden brown from all sides.
Drain out the fried shakarparas on a plate.
Hold the ladle on the edge of the wok so that extra ghee drains back to the wok.
Likewise fry the remaining shakarparas as well.
The shakarparas have turned golden brown, turn off the flame and drain them out from the wok as well.
It takes 12 to 14 minutes for frying shakarparas at one time.
Usually it depends on the quantity of shakarparas you are frying.
If the quantity is less then the shakarparas will fry immediately.
But if the quantity is more than it gets little time consuming.
Now lets us prepare the syrup for these shakarparas.
For this take any vessel and add 1 cup (250 grams) sugar to it.
Add 1/3 cup of water to the sugar.
For making syrup we take water in different quantities.
This syrup will be little thick.
So we are adding 1/3 part of the water then sugar.
Cook until the sugar dissolves completely and check later.
Sugar syrup is ready, as it dissolved completely.
To check, take 1 to 2 drops in a bowl and take it between your finger and thumb.
Check if there is formation of long thread like this in the syrup.
Syrup is ready, turn off the flame.
For making sugar syrup, just add water in measured quantity and let it simmer until the sugar dissolves completely.
Check later.
Place this vessel over a net stand so that they syrup cools down completely.
Let the syrup cool down a little.
The shakarparas have cooled down already, let the syrup cool down as well.
The syrup now appears little thick in consistency.
Now drop the shakarparas into it and coat them nicely.
Add few shakarparas to the syrup first and mix them nicely to coat each shakarpara with it.
After mixing them in the syrup, take out the shakarparas immediately from the syrup in a separate bowl.
Drain out the extra syrup in the same vessel.
Likewise coat each shakarparas with the sugar syrup.
As you can see that the syrup has turned thicker and there is change in color as well.
When the syrup turns too thick you can reheat it a little.
Stir the sugar coated shakarparas with a spoon to separate them out else they’ll stick to each other.
So, keep stirring the shakarparas after every 1 to 2 minute.
The syrup has turned thin in consistency; drop the remaining shakarparas to it and coat them well.
Transfer these coated shakarparas to a broad plate or tray to cool them quickly.
This also helps separate them easily.
Mouth watering and sumptuous sugar coated shakarparas are ready.
The shakarparas are really crispy and making them is easy to.
Just make note of little things.
While kneading the dough, add ghee in measured quantity.
We take ¼ portion of ghee then flour.
If you have 200 grams flour then add 50 grams of ghee to it.
If the quantity of ghee is less in the dough then the shakarparas will turn hard instead of getting crispy.
Knead a little stiff dough.
If the dough is soft then the shakarparas will get soft and not crispy.
While frying them make sure that the flame is kept medium-low
Fry until golden brown and you’ll get perfect shakarparas.
The consistency of sugar syrup has to be thick.
Coat each shakarpara with the syrup nicely and drain them out.
With this you’ll be able to make perfect shakarparas.
Let the shakarparas cool down completely and then store them in any air tight container and relish eating for up to 2 months.
Kids too love these sugar coated shakarparas.
Try making this recipe at your home and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
Do subscribe to my You Tube channel as well.