Shakkar Para


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Deep fried wheat flour and sugar crispies. In Rajasthan, they are also called 'meethi mathri'. There are several traditional ways of making these, but I find this recipe the easiest to follow. Remember to fry them over a slow flame, as the insides need to be cooked too! I have cut the shakkar paras into small squares but you can also shape them like mathris, if you like.

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Makes 60 pieces.
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1 1/2 cups whole wheat flour (gehun ka atta)
1/4 cup sugar
1/4 cup milk
2 tbsp ghee
a pinch of salt

Other ingredients
ghee or oil for deep frying

  1. Sieve the flour and salt together.
  2. In a pan, combine the sugar, milk and ghee and bring to a boil. Allow the sugar to dissolve and cool completely.
  3. Add this to the flour mixture, a little at a time. Knead into a firm dough.
  4. Divide it into 2 equal portions and roll out each portion into 2 squares that are 6 mm. (¼") thick.
  5. Prick the surface with a fork at regular intervals.
  6. Cut into 25 mm. (1") diamond shaped pieces and allow to dry out for at least 30 minutes.
  7. Deep fry in hot oil over a medium flame (so that they cook on the inside also).
  8. Drain on absorbent paper. Cool completely and store in an air-tight container.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
1 review received for Shakkar Para

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 Reviewed By
Big FoodieMarch 20, 2013

It's a Rajasthani classic.

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Reviewed March 20, 2013by Big Foodie

It's a Rajasthani classic.

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