Shakkar Para


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A traditional tea-time snack often made during festive occasions, Shakkar Para is – much to the joy of amateurs – also very easy to make! While there are several ways of making this mildly-sweet snack, this recipe is one of the easiest to follow.Remember to fry them over a slow flame so that the insides get properly cooked.

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Preparation Time:    Cooking Time:     Makes 2.5 cups
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Ingredients

1/4 cup sugar
1/4 cup milk
2 tbsp ghee
1 1/2 cups whole wheat flour (gehun ka atta)
a pinch of salt
ghee for deep-frying

Method
  1. Combine the milk, sugar and ghee in a deep non-stick pan, mix well and cook on a medium flame for 2 minutes or till the sugar dissolves, while stirring occasionally. Keep aside to cool.
  2. Sieve the whole wheat flour and salt together in a deep bowl with the help of a strainer.
  3. Add the milk-sugar mixture, a little at a time and knead into a firm dough.
  4. Divide the dough into 4 equal portions.
  5. Roll out a portion into 175mm. (7”) diameter circle.
  6. Cut it into 25 mm. (1") diamond shaped pieces and prick each diamond with a fork.
  7. Heat the ghee in a deep non-stick kadhai and deep-fry the shakkar paras, a few at a time on a slow flame till they are golden brown in colour from both the sides. Drain on an absorbent paper.
  8. Repeat steps 5 to 7 to make more shakkar paras in 3 more batches.
  9. Cool completely and store in an air-tight container.

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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 on 13 Jul 15 12:11 PM


the quantity of the milk mentioned (1/4 cup) is too less to knead the dough ... how can 1 and 1/2 cup od atta be kneaded with 1/4th cup milk ... even though there is sugar dissolved and 2 tablespoon ghee... I had to reheat the milk in between the kneading... was too messy
| View replies
Tarla Dalal    The dough of shakkar para has to be very stiff and so we are using little milk here. Also, the absorption of milk varies from flour to flour. So if you feel that your flour will require a little more milk, you can add to it, but make sure the dough is stiff.
Reply
14 Jul 15 02:23 PM
 on 15 Nov 14 11:58 AM


An evening tea time snack or dabba snack for office..just love these..I do make these in huge quantity so can have it for over 1 to 2 weeks..
 on 20 Mar 13 03:47 PM


It's a Rajasthani classic.