Arnav enjoying the Shakarparas

Arnav enjoying the Shakarparas

Shakarparas- Deep fried, sugar coated flour recipes

This is my second post this year…. is something amiss…or maybe not….we have a cook this year & he is a pro. I have been busy putting those extra pounds and enjoying the yummylicious dishes that he prepares.

Moving on, Mom is here for a month, can I ask for more…NO! Mom here means, endless hours of chit chat, gossip, I don’t need to do any laundry, no cooking….she looks after me, Arnav & home. Bliss!

My Mom got along these Shakarparas with her…Shakarpare are sugar coated flour pieces which are deep fried. And they can be stored for 2 -3 weeks. I loved them, the sugar was just right. I finished them soon enough, Mom being Mom, made more of them and here is the simple recipe.

Ingredients-
All-purpose flour – 500 gms
Ghee – 100 gms
Water to knead
Oil for frying
For Sugar Coating
Sugar – 500 gms
Water – ~200 ml

Preparation-

Add ghee to the flour and mix it until it resembles breadcrumbs. Now add water required to knead this into a stiff dough. Keep Aside.
Heat oil in a kadai or a saucepan. Divide the dough into four to five long rolls.
Roll each portion to ~6mm inch thickness and cut in a criss cross with knife into 1/2 inch diamond shaped pieces.
When the oil gets perfectly hot (120 – 140 C) fry the pieces for a couple of minutes on high flame then medium flame for ~10 minutes or till the pare are crisp and light golden. Drain them on a paper tissue and fry the remaining pieces in the same way.

To make the syrup (coating)-

In a pan boil the water and the sugar till the sugar dissolves and it reaches one-string consistency – I don’t really measure- however the amount of water that I took was enough to cover the sugar.

Add the pare all together (or in batches) and coat the pare evenly with the help of a flat spoon.
Do not mix too much, as the sugar will harden. Take them out and let them dry for a while. Store in airtight container. Enjoy!

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