How to make Sweet Shakarpare : The Indian Sweet/ Snack for Weddings and Festivals !
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An Indian Delicacy, Shakarpara--For Special And Auspicious Occasions
© Chitrangada Sharan November, 2013
All Rights Reserved.
What is SHAKARPARA?
- Shakarpara or Khurma is an Indian sweet, which is prepared during festivals and weddings.
- These are diamond or square shaped, sugar coated, crisp sweets.
- They can be prepared in advance of the special occasion and can be stored for future use.
- There is a practice of exchanging sweets in Indian weddings. The Shakarparas are packed in attractive, decorative boxes along with other sweets, such as Laddoos, Khaja, Boondis and sent to the Bridegroom' s place, from the Bride' s side and the same is sent to the Bride' s place, from the Bridegroom' s side.
- These are also distributed among relatives, who come to attend the wedding and bless the newly wedded couple.
- The Shakarparas are also prepared on important Indian festivals, such as Hoil and Diwali.
- This sweet delicacy is popular all over India, though it is called by different names in different states. It is also called Khurma or Meethe Shakarpare.
- 3 cups self raising flour
- 1/2 cup sugar, to make sugar syrup
- 1/2 cup cooking oil, for mixing in the dough
- 1 cup water, for kneading
- 2 cups cooking oil, for deep frying
- Plenty of Love, Patience and, Precision
Step by step instructions for preparing yummy Shakarparas
- Take 3 standard tea cups of self raising flour in a big bowl, as you use for baking cakes.
- Add half cup of cooking oil and mix with the flour thoroughly. So that the mixture resembles breadcrumbs. Another way to check that you have mixed enough oil in the flour is when you press it in your fist, it should form like a lump.
- Slowly add 1/2 cup water to knead. The kneading is important. If you press your finger, the flour should bounce back.
- Keep covered for 10 to 15 minutes with a muslin cloth.
- Divide the kneaded dough into four portions. Roll it on to a board as you would a chapati. The thickness should be less than half inches.
- Cut the Shakarparas into diamond shapes or square shapes.
- Meanwhile place a heavy bottomed non stick pan over heat and add 2 cups of oil for deep frying Shakarparas. All frying process is to be done on low flame. Keep on turning sides, so that it is evenly cooked on all sides and centre.
- Take it out in a bowl and prepare all Shakarparas in the same way.
- Place another heavy bottom pan on heat. Add half to three-fourth cup of sugar and half cup water and let it boil on high flame.
- After five to ten minutes, a three string consistency sugar syrup is ready. You can check the consistency by dropping a little syrup in a small cold water bowl. The sugar will crystallize at the bottom of the bowl.
- When the syrup is ready, turn all the prepared Shakarparas in the hot sugar syrup. Turn off the flame and start turning the Shakarparas in the syrup thoroughly.
- Keep on doing till you see the sugar crystallizes on to the surface of the Shakarpars. Take it out in a serving bowl and let it cool completely.
Did you find this recipe easy to prepare?
Important Tips To Follow, While Preparing Shakarparas
1. The dough should be firm, but neither too hard nor too soft. It should be covered and left for at least 15- 20 minutes before further procedure.
2. The whole frying process should be done on a low to medium flame and never on high flame. This will enable to cook the Shakarparas deep inside the center..
3. The sugar syrup making needs lot of precision. Even a little bit of hurry or delay in testing the three string consistency and thereafter coating of the Shakarparas with the sugar syrup may not give the desired results.
But nothing to worry, one gets fine with a little practice.
4. While storing the Shakarparas in airtight containers, it is important to completely cool them, that is bring them at room temperature.
Hope you will enjoy trying out this recipe! Since it is meant for festivals and weddings, forget about the calories and ENJOY!
© Chitrangada Sharan 11th November, 2013
All Rights Reserved.
PROTECTED: PLEASE DO NOT COPY!
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© 2013 Chitrangada Sharan