Shakarpara


I made these on Gudi Padwa(i.e. Maharashtra's New Year). I wanted to make some sweet poran poli instead..However, I didn't have much time in hand owing to the hectic schedules of my office. Also, due to hot summers, don't feel like staying in the kitchen for a long time..Recently been looking for recipes which I could cook instantly..
There are many types of shakapara.. You can either fry them and put in sugar syrup or powder sugar and add to the maida and then deep fry. I like the later one and the former one is a sticky job.

Flour (Maida) – 1.5 cups
Ghee – 1 tbsp
Cream (Malai) – 1 tbsp
Powdered Sugar – 2-3 tbsp (depending on how sweet you want)
Milk for kneading the dough
1 tsp sesame seeds

Sift the flour, add powered sugar, ghee, sesame seeds and malai. Mix the ingredients well.
Now add milk little by little to knead a soft dough. Cover with moist cloth and allow it to sit for 20 minutes.
Knead teh dough again.
Roll out into 1/2 inch thick round layer.
Cut into small squares by making vertical and horizontal cuts with a knife.
Heat oil in a wok. Deep fry the pieces on a low-medium flame.
Dont cook on high flame. Else, they will burn from oustide and uncooked from inside.
Drian in a paper towel to soak excess oil. Store in air tight containers for a week.

9 comments:

  1. Me too like this method of sweet para whereas the other is sticky. Looks so yummy.... feel like having some.

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  2. love these..we call shankarpali !!

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  3. Got to taste this recently from one of my Maharashtrian friends....Thanks 4 sharing the recipe...Got 2 try that now..
    Plz collect ur gift from Panchamrutham

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  4. We too make a similar version of this...I love this :), looks good Soma.

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  5. My favourite...looks perfect ..

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  6. Fabulous! Love your version:)

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  7. Lovely sweet, looks perfect and so crispy...i have never tried this at home but now would love to...thanks for the recipe...

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  8. i love dis very much....looks perfect!

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  9. Thanks a ton for sharing this reciepe.Am sure going to some this Diwali.

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