Shakkar Pare is a sweet snack that can be kept in the pantry for weeks, perfect for traveling or when you want something handy to eat quickly.

Ingredients

Method

1. Rub ghee in flour in a big bowl. Consistency should become like bread crumbs.
2. Knead the flour with a little water. Dough should be slightly harder than the roti dough.
3. Rest the dough for about 15 minutes and divide it in 4 parts.
4. Flatten each part and roll it into a 2 mm thick disk.
5. Cut it in any shape you like.
6. Heat oil in a wok.
7. Test the oil – Drop a pea sized dough in the oil. If it browns immediately, it’s too hot. If a few bubbles form and the dough sinks in the oil, it’s perfect.
8. Drop some cut dough fingers in the oil. Don’t touch them. Maybe move the oil a bit with the help of the ladle. They should start puffing up. Once they are puffed up, you can stir them.
9. Now you can increase the heat. Let them cook for about 8-9 minutes. Keep stirring every minute.
10. They should not brown, just a little off white.
11. Take them out on paper towel.
12. Fry all the dough fingers and keep aside.
13. Heat sugar with 2 cups of water in a separate wok. Keep stirring, till the sugar melts. Add 2 tbsp ghee.
14. Do the thread test – once the sugar starts to froth, take a little syrup on a finger and pinch it between the fingers. If it forms less than 2 threads, cook it a little more.
15. Once the syrup consistency passes the test, turn off the heat and add 2 tbsp of ghee in the syrup..
16. Dump all the fried dough fingers in the syrup and stir gently. Keep stirring slowly for a few minutes.
17. Slowly the syrup will be absorbed in the dough fingers. Let it rest for a few hours and then store it in an air tight container. Shakkar Pare are ready

Notes

1. Some sugar will crystalize at the bottom of the wok and that’s ok.
2. For best results, fry it in ghee.

Summary

Recipe Name

Shakkar Pare

Author Name

Ruchi Garg

Published On

2014-10-18

Total Time

40M

Average Rating

4 Based on 8 Review(s)