SHAKKERPARE RECIPE STEP BY STEP WITH PICTURES / EASY TO MAKE SHAKKERPARE AT HOME


SHAKKRPARE STEP BY STEP WITH PHOTOS / EASY TO MAKE SHAKKRPARE AT HOME

Click hear to read this recipe in Hindi πŸ‘‰Shakkrpare step-by-step-with-pictures-hi/
Hindi recipe

 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. 

shakkerpare-recipe-in-english
shakkerpare

     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.

Table of Contents

EQUIPMENTS USED.. 2
Ingredients required to make SHAKKRPARE ::- 2
INSTRUCTIONS TO MAKE SHAKKRPARE.. 3
HOW TO MAKE SHAKKRPARE – STEP BY STEP WITH PICTURES. 6
suggestion. 9
β˜…β˜… If you like this recipe, you can also try other recipes such as :- 9
 
● 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

 β˜… 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.

 β˜…β˜… 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.

shakkerpare-recipe-step-2
ADD POWDERED SUGAR, CARDAMOM & SALT IN ALL PURPOSE 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.

shakkerpare-recipe-step-3
ADD THE CLARIFIED BUTTER(GHEE)

 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.

shakkerpare-recipe-step-4
WHEN YOU PRESS THE FLOUR & GHEE MIXTURE IN YOUR PALM, YOU SHOULD GET A FLOUR LUMP LIKE SHOWN IN THE PICTURE

 5) Knead a hard dough by adding milk little by little.

shakkerpare-recipe-step-5
KNEAD THE DOUGH FOR SHAKKERPARE

 6) Cover the dough and keep it to set for 40 minutes.

shakkerpare-recipe-step-6
COVER THE DOUGH & KEEP ASIDE FOR 40 MINUTES TO SET

 7) After 40 minutes, mash the dough a little and divide it into 3 parts.

shakkerpare-recipe-step-7
DIVIDE THE DOUGH INTO THREE EQUAL 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.

shakkerpare-recipe-step-8
 TAKE ONE PORTION & GIVE IT ROUND SHAPE LIKE A BALL & THAN FLATTEN IT BETWEEN YOUR PALMS

 9) Apply some ghee on the rolling board & rolling pin  so that the dough does not stick.

shakkerpare-recipe-step-9
GREASED ROLLING PIN & ROLLING BOARD

 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.)

shakkerpare-recipe-step-10
ROLL OUT THE DOUGH INTO A THICK SHEET

 11) With the help of knife or pizza cutter, cut the rolled sheet into strips about 1/2 inch wide.

shakkerpare-recipe-step-11
 CUT OUT THE ROLLED SHEET INTO AROUND 1/2 INCH LONG STRIPS WITH KNIFE OR PIZZA CUTTER

 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.

shakkerpare-recipe-step-12
CUT THE SHAKKARPARE INTO DIAMOND SHAPED PIECES

 13) After cutting, separate the shakkerpare and keep it in a plate.

shakkerpare-recipe-step-13
TRANSFER DIAMOND SHAPED PIECES OF THE SHAKKRPARE INTO 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.

shakkerpare-recipe-step-16
TO CHECK THE TEMPERATURE OF OIL BY DROPPING ONE SHAKKRPARA’S PIECE IN THE 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)

shakkerpare-recipe-step-17
DROP FEW PIECE OF THE SHAKKRPARE IN HOT OIL

 18) After a minute, flip the shakkerpare with the help of a spoon.

shakkerpare-recipe-step-18
TURN THE SHAKKRPARE

 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.)

shakkerpare-recipe-step-19
FRY THE SHAKKRPARE ON LOW FLAME UNTIL LIGHT GOLDEN BROWN COLOR ON THE ALL SIDES

 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.

shakkerpare-recipe-step-20
 TRANSFER THE FRIED SHAKKRPARE ON ABSORBENT NAPKIN

 21) Similarly prepare all the rest of the shakkarparas by frying them.

shakkerpare-recipe-step-21
 FINALLY, CRISPY & DIAMOND-SHAPED SHAKKRPARE ARE READY.ONCE COOL COMPLETELY AT ROOM TEMPERATURE, STORE IN AN AIRTIGHT CONTAINER & ENJOY IT WITH MASALA TEA

 β˜…β˜… 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.

β˜…β˜… 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/

Spring-osnion-rings-en/

Palak-vadi-recipe-en/

Methi-pakora-recipe-fenugreek-leaves-fritteres-en/

β˜… Thank you so much for reading & visiting our recipe blog!

β˜… WRITE YOUR OPINION! YOUR REVIEWS ARE HEARTILY INVITED.

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