Shakkar Pare is a sweet snack that can be kept in pantry for weeks, perfect for traveling or when you want something handy to eat quickly.
|Preparation Time: 10 minutes||Cooking Time: 40 minutes|
|Servings: Not applicable||Difficulty: Easy|
|All Purpose Flour||500 gm|
|Ghee (clarified butter)||100 gm|
|Vegetable Oil||For frying|
- Rub ghee in flour in a big bowl. Consistency should become like bread crumbs.
- Knead the flour with a little water. Dough should be slightly harder than the roti dough.
- Rest the dough for about 15 minutes and divide it in 4 parts.
- Flatten each dough part. Roll it out in 2 mm thick dough.
- Cut it in any shape you like.
- Heat oil in a wok.
- Test the oil – Drop a pea sized dough in the oil. If it browns immediately, it’s too hot. If it sinks in the oil it’s not hot enough.
- Drop some cut dough fingers in the oil. Turn up the heat. Keep stirring for about one minute so that they cook evenly.
- Lower the heat. Let them cook for about 8-9 minutes. Keep stirring every minute.
- They should not brown, just a little off white.
- Take them out on paper towel.
- Fry all the dough fingers and keep aside.
- Heat sugar with 3 cups of water in a separate wok. Keep stirring, till the sugar melts.
- 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.
- Once the syrup consistency passes the test, turn off the heat.
- Dump all the fried dough fingers in the syrup and stir gently. Keep stirring slowly for a few minutes.
- 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
- Some sugar will crystalize at the bottom of the wok, but that’s ok.