Shankarpali Recipe – Shakkar Para Recipe Shankarpali or Shakkar Pare is traditional Maharashtrian snack recipe. It is usually made onDiwali festival. But I feel like to share it with you on Holi festival. These are crispy, sweet and yummy snack that you can have it any time, not only on festival. There are two methods to make shakkar pare – 1. Maharashtrian style – sugar is added while making dough and then deep fried in oil. They are quite thick and crunchy and lightly sweet in taste. 2. Rajasthani style – there is no sugar added in the dough. After deep frying, they are coated with sugar syrup. I will share this method sometime later. 3. These are so tasty that you cannot stop munching. I like to make them in smaller bite size pieces. But you can make any size you want. Only keep in mind that bigger the size, longer time needed to cook. 4. I like to eat shakkar para as it is. But my husband likes to eat it with a cup of tea. As per his opinion, nothing beats a bowl of shankarpali and cup of tea, it’s like heaven. These are crispy yet melt in your mouth. So let’s start making these yummy goodies. Cuisine – Maharashtra Recipe category – Snack, Diwali Recipe, Festival Recipe Skill level – Intermediate Ingredients • Whole wheat flour – 1 ½ cups **Notes • Salt – a pinch • Oil – 2 tablespoons **Notes • Milk – 1/3 cup • Sugar – ¼ cup • Cardamom powder – a pinch • Oil – for deep frying • ………………………………………………………………………………………… **Notes – • Whole wheat flour – you can substitute with all purpose flour (Maida). Or even you can use half maida and half chapatti atta. But I wanted to make it little healthy so I have used chapatti atta. • Oil – Traditionally ghee is used while making dough. If you use ghee (clarified butter), then it will absorb more oil while frying the shankarpali. So for the health purpose I have used oil. Choice is yours; you can use ghee or oil. Instructions 1. Heat the milk just till it becomes warm. I have warmed up the milk in microwave. You can do it on stove too. 2. Now add sugar to warm milk. Add cardamom powder 1. Mix it very well till sugar dissolves. We need to warm the milk just to dissolve the sugar. So do not boil the milk. Now take whole wheat flour and salt in a bowl. Mix it and add 2 tablespoons of oil 1. Rub it with your hand. So oil will coat the flour and make it course texture. 1. Then slowly add milk and sugar mixtureAnd knead the dough by handAdd some more milk and knead again till you get very stiff dough. It has to be stiff (firm) dough. If your dough is soft then it will be very sticky because of sugar and you won’t get crispy shakkar pare. 2. No need to rest the dough. Divide it into two equal portions. And take one portion at a time and flatten it out into round disk. 3. Now roll it with rolling pin. You have to use more pressure then chapatti rolling, because dough is very stiff. While you were rolling it start to break from edges. 1. Use your thumb and finger to seal it and roll again. As you find it is breaking, seal it and roll itKeep sealing and rolling till you get 8-9 inch big circle or ¼ inch thick. And you will have very few crakes at edgesCut into your desire shape diamonds or squares. I cut into bite size diamonds. Remove it to another plate in single layer and let it dry for at least 20 minutes. This step will help in making it crispy. Meanwhile roll another ball and prepare shankarpaliHeat the oil in a pan on medium-low heat. How to check oil is hot? – if add small portion of dough into oil, it will come on top immediately then oil is ready to fry. If takes some time to come on top then oil is not hot enough to fry. Once oil is hot add few shankpali at a time. Keep moving at intervals for even browning. I have fried in four batchesFry till it is golden brown from both sides. It is important to have medium-low temperature, otherwise it get bWhen it is golden brown from both sides then remove it to paper towel lined platerown fast and stay raw from insideLet it cool completely and then store in air tight contaAdditional info Taste – medium sweet and crunchy yet melt in your mouth Shelf life – once it cools completely, store in air tight container up to a month. Serving suggestions – usually it is served to guests as a snack on festivals like diwali, holi. I like to have it in afternoon as a light snack. Tips – - Dough should be firm, so shakkarpara will become crispy. - Let the cut Shankarpali dry out for 20 minutes, it help to make it crispy. - Oil should be on medium-low heat. Iner
Posted on: Wed, 07 Aug 2013 13:43:02 +0000
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