SHAKKRPARE STEP BY STEP WITH PHOTOS / EASY TO MAKE SHAKKRPARE AT HOME
| Click hear to read this recipe in Hindi 👉Shakkrpare step-by-step-with-pictures-hi/ |
Recipe of shakerpare
EASY RECIPE OF SWEETISH, FLAKY, CRISPY & DIAMOND-SHAPED SHAKKRPARE IS AN INDIAN DEEP-FRIED SNACK, MADE WITH ALL-PURPOSE FLOUR(MAIDA), CLARIFIED BUTTER(GHEE),CARDAMOM & SUGAR. SHAKKRPARE IS POPULAR MAINLY IN GUJARAT, MAHARASHTRA & KARNATAKA.
Shakkarpare is crispy to eat. Usually they are made in diamond shape. If we want, we can also make them in square shape. This is an Indian snack. Which is made in festivals like Diwali and Holi. These are made very easily at home. The necessary ingredients are also available in the kitchen itself. The food is delicious and delicious too. They are served with hot tea in the morning or evening snack.
Shakkarpare can be made sweet or salty according to your taste in different tastes, in sweet also they are made in two ways. One is mildly sweet i.e. less sweet and the other way becomes slightly more sweet, in this way the shakkerpara is fried and then coated with sugar syrup. And in those which is less sweet, sugar is added at the time of kneading the dough. Both have their own taste. Today we make by adding sugar while kneading the dough.
| ● CUISINE :- INDIAN ● Course :- TEA TIME SNACK ● Keyword :- SHAKKRPARE ● DIET / MEAL TYPE :- VEGETARIAN ● PREPRATION TIME :- 10 MINUTES ● RESTING TIME :- 40 MINUTES ● COOK TIME :- 20 MINUTES ● TOTAL TIME :- 1 HOUR 10 MINUTES ● SERVING TEMPERATURE :- ROOM TEMPRATURE ● SERVINGS :- 450-500 gram ● TASTE – MILDLY SWEET ● RECIPE YIELD – 15 TO 20 DAYS |
EQUIPMENTS USED
● HARD ANODIZED KADAI / NON STICK PAN
● PARAT / MIXING BOWL
● SPATULA
Ingredients required to make SHAKKRPARE ::-
1) All-purpose flour (Maida) – 250 grams ( 2 cups )
2) Clarified butter (Ghee) – 60 ml ( 1/4 cup )
3) Sugar – 60 grams
4) Milk – 50 ml ( 1/4 cup)
5) Cardamom powder – 1/4 tsp
6) Salt – 1/4 tsp
★ Refined oil for deep frying
INSTRUCTIONS TO MAKE SHAKKRPARE
1) First of all grind the sugar finely and keep the ghee hot for moyan.
2) For kneading the dough, sieve all purpose flour in a big vessel / parat or mixing bowl, now add salt, cardamom and powdered sugar to this flour.
3) Now add ghee and mix, then mash this mixture with your fingers for 3 to 4 minutes and mix the ghee well with the flour.
4) Now take some flour from this mixture and press it in your palm and make a fist, it should come in the form of shape and not broken means the amount of ghee is equal. If it is not so, then add 1-2 tbsp of ghee to it.
5) Knead a hard dough by adding milk little by little.
6) Cover the dough and keep it to set for 40 minutes.
7) After 40 minutes, mash the dough a little and divide it into 3 parts.
8) Take a portion of it and flatten it with your palm by giving it a round shape like a ball, then keep it on the rolling board, cover the rest of the dough, so that it is not dry.
9) Apply some ghee on the rolling bourd & rooling pin so that the dough does not stick.
10) Now prepare the dough kept on the rolling board by rolling a thick sheet with light hands. (It is about 7 to 8 inches in diameter and 1/4 inch in thickness and roll it into a round shape like a thick paratha.)
11) With the help of knife or pizza cutter, cut the rolled sheet into strips about 1/2 inch wide.
12) Now by rotating the rolling board 90 degrees, cut the shakkerpara from this side, giving a diamond shape to a length of 1 inch.
13) After cutting, separate the shakkerpare and keep it in a plate.
14) Similarly, prepare all the shakkerparas by rolling and cutting out of the remaining two balls giving a diamond shape.
15) Now for frying the shakkerpare, heat the oil in a kadai or a pan.
16) After 2 to 3 minutes, slow down the flame of the gas and first put a piece of shakkerpre in hot oil and see, as soon as you add the piece of shakkerpare, a little bubbles suddenly appear from the oil, Means, oil for frying the shakkerpara It has become hot. This step is very important, we have to fry the shakkerpare in such hot oil.
17) Now put as many shakkerparas as come in the hot oil kept in the pan, (leave some space in the pan so that it is easy to turn the shakkerpare)
18) After a minute, flip the sugar paro with the help of a spoon.
19) Now fry the shakkarpare with the help of a spoon until it turns light golden brown from all the sides. (It takes about 10 to 12 minutes to fry the shakkarpare once.)
20) Spread a tissue paper on a plate and take out the shakkerpare in this plate after it turns into a good light golden brown.
21) Similarly prepare all the rest of the shakkarparas by frying them.
★★ Crunchy and crispy shakkarpare is ready, after it cools down, store it in an air tight container and eat it whenever you want.
FINALLY, CRISPY & DIAMOND-SHAPED SHAKKRPARE ARE READY.ONCE COOL COMPLETELY AT ROOM TEMPERATURE, STORE IN AN AIRTIGHT CONTAINER & ENJOY IT WITH MASALA TEA
HOW TO MAKE SHAKKRPARE – STEP BY STEP WITH PICTURES
1) First of all grind the sugar finely and keep the ghee hot for moyan.
2) For kneading the dough, sieve all purpose flour in a big vessel or bowl, now add salt, cardamom and powdered sugar to this flour.
3) Now add ghee and mix, then mash this mixture with your fingers for 3 to 4 minutes and mix the ghee well with the flour.
4) Now take some flour from this mixture and press it in your palm and make a fist, it should come in the form of shape and not broken means the amount of ghee is equal. If it is not so, then add 1-2 tbsp of ghee to it.
5) Knead a hard dough by adding milk little by little.
6) Cover the dough and keep it to set for 40 minutes.
7) After 40 minutes, mash the dough a little and divide it into 3 parts.
8) Take a portion of it and flatten it with your palm by giving it a round shape like a ball, then keep it on the rolling board, cover the rest of the dough, so that it is not dry.
9) Apply some ghee on the rolling board & rolling pin so that the dough does not stick.
10) Now prepare the dough kept on the rolling board by rolling a thick sheet with light hands. (It is about 7 to 8 inches in diameter and 1/4 inch in thickness and roll it into a round shape like a thick paratha.)
11) With the help of knife or pizza cutter, cut the rolled sheet into strips about 1/2 inch wide.
12) Now by rotating the rolling board 90 degrees, cut the shakkerpara from this side, giving a diamond shape to a length of 1 inch.
13) After cutting, separate the shakkerpare and keep it in a plate.
14) Similarly, prepare all the shakkerparas by rolling and cutting out of the remaining two balls giving a diamond shape.
15) Now for frying the shakkerpare, heat the oil in a kadai or a pan.
Let it heat up on medium heat.
16) After 2 to 3 minutes, slow down the flame of the gas and first put a piece of shakkerpre in hot oil and see, as soon as you add the piece of shakkerpare, a little bubbles suddenly appear from the oil, Means, oil for frying the shakkerpara It has become hot. This step is very important, we have to fry the shakkerpare in such hot oil.
17) Now put as many shakkerparas as come in the hot oil kept in the pan, (leave some space in the pan so that it is easy to turn the shakkerpare)
18) After a minute, flip the shakkerpare with the help of a spoon.
19) Now fry the shakkarpare with the help of a spetula (spoon) until it turns light golden brown from all the sides. (It takes about 10 to 12 minutes to fry the shakkarpare once.)
20) Spread a tissue paper on a plate and take out the shakkerpare in this plate after it turns into a good light golden brown.
21) Similarly prepare all the rest of the shakkarparas by frying them.
★★ Crunchy and crispy shakkarpare is ready, after it cools down, store it in an air tight container and eat it whenever you want.
suggestion
1) Do not add less moyan while kneading the dough, otherwise the shakkerpare will become hard.
2) Knead the dough for shakkerpare and keep it to rest. If you make without resting it, the shakkerpare can explode.
3) Do not roll the shit of the shakkerparas too thin or else it will not swell at all.
4) Fry the shakkarpare on low flame, frying them on high or medium flame will turn golden brown from outside but will remain raw from inside.
5) After frying the shakkarpare, when it cools down, it can be stored in an airtight container for 15 to 20 days.
★★ If you like this recipe, you can also try other recipes such as :-
Tea masala powder recipe-in-english/
Biscuit-bournvita-cake-recipe-in-english/
Semolina dhokla recipe-in-english/
Palak-vadi-recipe-en/
Methi-pakora-recipe-fenugreek-leaves-fritteres-en/
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