I love Shakkarpara! It is a terrific tea time (or any other time) snack. There are some snacks that go really well along with tea; like mathri, namak pare and shakkarpare.
Shakkarpara is most commonly made in India around festival time - especially Diwali or Christmas. It is known as Shakkarpara or Shakkarpare in the North of the country and also called Shankarpali in Western India.
Well-made Shakkarpara is crisp and crunchy but not hard and not overly sweet. You can make Shakkarpara well ahead of time (2-3 weeks) and store it in a cool, dry place, in an airtight container. It is so tasty though, I can't guarantee you or your family will let it last that long! It never does in our home!
Here is a simple, easy to follow recipe for Shakkarpara. It will make a nice batch of Shakkarpara for 4-6 people to snack on.
Step by step recipe of Shakkarpare:Put ½ cup ghee and ½ cup milk into a small pan. Set the pan up on low heat so you can melt the ghee. [If you don't have ghee or don't have the time to make some, the ghee can be substituted by butter (¼ cup) or vegetable/ sunflower/canola cooking oil (¼ cup).] However, the Shakkarpara will taste best when made with ghee.
When the ghee melts, take the pan off the heat and stir the ghee-milk mixture well.Add ½ cup sugar to it and stir till all the sugar dissolves completely. Do this while the ghee-milk mixture is still hot as it will help dissolve the sugar faster.
Pour the ghee-milk mixture in to a deep mixing bowl or a shallow, wide mixing platter.Once cooled, take the all-purpose flour(I end up using 2½ cups flour) ; add a little at a time to the mixture.
Each time, stir well to mix the flour into the ghee-milk-sugar mixture. Keep doing this till all the flour is used up.
Once this is done, use clean hands to knead the mixture into smooth, medium-firm dough. The dough should not be sticky.Cling-wrap the dough and keep it aside to rest, for 30 minutes.
After half an hour, un...