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Shakkarpara / Shakkarpare / Shankarpali recipe

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Shakkarpara / Shakkarpare / Shankarpali recipe Shakkarpara / Shakkarpare / Shankarpali recipe

Shakkarpara / Shakkarpare / Shankarpali recipe






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, unwrap the dough and knead it again till it is soft and pliable.Divide the dough into 6 equal-sized balls. Roll each ball between your palms till it is smooth and free of cracks.Now very lightly flour a clean work surface and use a rolling pin to roll the dough ball into a round circle about 1/3 " thick. Do not worry if the circle has cracked edges. This is not a problem.
Use a knife or rotary pizza cutter to cut the circle into strips that are 1" wide. Now cut again to turn these strips into diamond shapes. Remove the edge pieces that are very small or have cracked edges. Do not discard as they can be reused later by making into a ball and rolling out for more Shakkarpara. Also, you can use any shapes you like - long diamond strips, squares, small cookie cutter shapes....
Do these, till all your dough is used up.When all your shapes are ready and the oil is hot, put in small batches of the shapes (a little at a time or they will clump together and not turn out right) into the ...


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Fuente de la noticia: yummydelightforu
Fecha de publicación: 25-03-2016 21:45
visto: 2

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