Shakkarpara (second version)

This second variety of Shakkarpara is very popular and common during Holi and Deepawali festivals.

At my parent’s house my mother used to prepare the dough for Shakkarpara and Namakpara and my job was to roll and cut them. After dinner, mom used to fry them. Though I have a sweet tooth, but was never too fond of these sugar syrup coated Shakkarpara.

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But Manish and Apoorva both are fond of this version of Shakkarpara, so I am bound to prepare them, but I make them only two times a year, during Holi and Deepawali….

Ingredients :

Maida          2 cups

Chiroti rawa (normal rawa is also fine)           2 tbsp

Oil             4 tbsp

Water       1/2 cup (minus 1 tbsp)

Oil for frying

Sugar syrup :

Sugar          1+1/2 cup sugar

Water          1/3 cup water

Milk              1 tbsp

Cardamom seeds or powder

Procedure :

Take a broad vessel and put maida, chiroti rawa and oil in it. Mix everything together and take some mixture in your palm and bind it. If the mix binds well and doesn’t crumble, the oil quantity is proper. If the mix crumbles, add little bit more oil. It helps in keeping shapparpara crisp and soft.

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Slowly keep on adding water and prepare tight dough. Apply little bit oil on ready dough and keep it covered for half an hour.

After half an hour, clean the kitchen top and roll the dough in any shape – round, rectangle or square.

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If you find it difficult to roll the full dough, then make some balls out of it,(the way we prepare for chapatis) and roll them.

Cut the rolled dough with the help of cutter (if you have) or knife in long stripes vertically

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Again cut them horizontally in big or small size.

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With the help of long handle flat spatula, pick them and transfer on a clean, dry cotton cloth and cover them with the other end of the same cloth. Heat oil and start frying them in small batches between low to medium heat till they turn light brown.

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Transfer them on a sieve, so that excess oil gets drained or on butter paper.

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Let them cool down completely  and only after that start preparing sugar syrup.

Sugar syrup;

In a vessel pour water and switch on gas. Keep the heat on medium. Add sugar and start stirring it.IMG_20170310_212532807

When sugar melts completely, add milk to clean the impurities of sugar. Immediately, thick foam will start collecting on the edges of the vessel. Remove this impurity with spatula.

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Keep on boiling sugar syrup till it reaches two thread consistency (do taar ki chashni). Switch off gas and add cardamom seeds or powder in it. Now add cooled Shakkarpara in the syrup  (until we add sugar syrup we should not call them Shakkarpara, but I don’t know any other word).

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Keep on mixing them gently (top to bottom and again top) so that all are covered with sugar syrup evenly without breaking.

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Constantly keep on mixing, until all syrup dries and covers all Shakkarparas. Constant mixing will help in keeping all Shakkarparas separate instead turning in a big lump, and later while separating them, many will break.

Let them cool down completely and fill in an  air tight container.

 

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Shakkarpara (first version)

Shakkarpara is an all time favourite snack for kids, maybe because it has dried sugar syrup on it.  But today I am posting a different version, which doesn’t have sugar syrup and  I had learned this during a train journey.

Yes, you heard me right! Long train journeys enrich you with lots of experiences.

During summer vacations I was travelling in the train with my daughter apoorva from Bangalore to Jaipur. The best part of travelling in train during summer vacation is that we find a lot of families with kids. So the whole atmosphere inside the coach looks like a nice neighbourhood. Parents will be gossiping, kids will be playing together and after every  short interval they will come and demand something to eat. Chess, Ludo, Snake and Ladder, Cards,drawing and painting pouch – parents carry everything over such long journies to keep their  kids busy.

And above all, the most important thing mothers do is, prepare snacks for these long distance journeys. Yes, mothers still bring homemade snacks for train travel, though you get a lot of stuff in the train itself, but you can’t beat the taste of homemade stuff, and it is safe for your kid’s health also.

So, in this  train I met a couple with their three year old son. They were very nice people and I had a lovely time with them till I reached Jaipur. In the whole journey their son would come (except sleeping time) after every half an hour demanding something to munch. So naturally she offered me too when she opened her shakkarpara pack. (she had 4-5 different varieties of snacks). I liked her version of shakkarpara without using sugar syrup. So asked her complete recipe and after reaching back to Bangalore I tried and I liked it a lot.

If you also find it interesting, do give a try …….

Ingredients :

Maida          1 cup

Powdered Sugar    8 tbsp

Oil     1+1/2 tbsp

Water        1/8 cup

Procedure :

In a broad vessel take maida and powdered sugar.

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Mix maida and powdered sugar nicely, add oil and mix the whole mixture with the tip of your fingers (oil is used to make sakkarpara crisp).

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To figure out how much oil is enough, after adding oil and mixing it with maida, take  the mixture in your palm and fold your palm tightly. If the mix binds and doesn’t crumble, the quantity of oil is perfect.

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Now slowly add water by sprinkling it with your hand.

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Because of powdered sugar in the mix, if we add more water than needed, mixture will become very wet. So, sprinkle water and prepare a tight dough. Apply some oil on dough to make it smooth. Don’t give much resting time to the dough otherwise because of sugar it will become loose.

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Roll out the dough  on your clean kitchen top in rectangular, round or square shape. Cut out the rough edges.

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Now cut long stripes.

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Once again cut these stripes into small pieces and fry them in hot oil. Keep the heat on sim to medium. Because there is sugar mixed with maida, these might burn fast, so carefully fry them shifting the heat from sim to medium. Once they are fried, carefully shift them into a large sized strainer (so that excess oil is strained) or on a butter paper.

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Remember, this variety of shakkarpara would be very soft after frying. Let them cool down completely, and they will turn perfect crisp. I am sure you are going to love them and they wouldn’t last more than two days, because you will always find an excuse to go into the kitchen and munch them the whole day..!!

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