Shakkarpare, a beloved Indian sweet treat, offers a delightful crunch and a melt-in-your-mouth texture that's simply irresistible. These diamond-shaped delights, traditionally enjoyed during festivals and celebrations, boast a delicate sweetness balanced perfectly with a hint of spice. Made with simple ingredients like flour, ghee (clarified butter), and sugar, shakkarpare's charm lies in its seemingly effortless preparation and the satisfyingly crisp result. The subtle aroma of cardamom and the satisfying crackle with each bite make it a true crowd-pleaser.
This recipe provides a step-by-step guide to crafting the perfect shakkarpare, ensuring a successful outcome even for novice bakers. From preparing the dough to achieving that signature crispiness, we'll walk you through each stage with clear instructions and helpful tips to guarantee a batch of shakkarpare that will impress your family and friends. Let's get started!
Tools Needed
- Mixing bowl
- Rolling pin
- Knife
- Frying pan
- Saucepan
Ingredients
- All-purpose flour: 2 cups
- Salt: 2 pinches
- Oil or Ghee: 1/4 cup
- Water: 1 cup (add gradually)
- Sugar: 1 cup
Step-by-Step Instructions
Step 1. Prepare the Dough
- Combine flour and salt in a bowl. Add oil/ghee and rub into the flour until it resembles breadcrumbs.
- Gradually add water, kneading until you have a firm, hard dough. Set aside for 30 minutes.
- After 30 minutes, knead the dough again. Divide it into two portions and roll each into a thick, even sheet (avoid making it thin).
Step 2. Shape and Fry
- Cut the rolled dough into desired shapes (squares, diamonds, etc.).
- Heat oil in a pan over low heat. Carefully fry the shakkarpare until golden brown (7-8 minutes per batch).
Step 3. Make and Apply the Sugar Syrup
- In a saucepan, combine sugar and 1/4 cup of water. Cook over low heat until the sugar melts and forms a thick syrup (5-6 minutes).
- Add the fried shakkarpare to the sugar syrup. Stir gently for 2-3 minutes over low heat, then remove from heat and continue stirring until the sugar candy is coated and separated.
Step 4. Cool and Store
- Let the shakkarpare cool completely before storing in an airtight container.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Don't add too much salt; it will affect the taste.
- Mix the oil/ghee properly into the flour for a crispy result.
- Add water gradually to avoid a soft dough.
- Roll the dough thick to prevent thin, brittle shakkarpare.
- Fry the shakkarpare on low heat to ensure they are cooked through and crispy.
- Don't add too much water when making the sugar syrup; less water cooks faster.
- Keep stirring the shakkarpare in the sugar syrup to prevent sticking.
Nutrition
- Calories: approximately 700-800
- Fat: 25-30g
- Carbs: 120-140g
- Protein: 8-10g
FAQs
1. Can I use vegetable oil instead of ghee?
While ghee provides the best flavor and texture, you can substitute it with vegetable oil. However, the resulting shakkarpare might be slightly less flavorful and crispy.
2. How can I prevent my shakkarpare from becoming too hard?
Ensure you don't overbake the shakkarpare. Keep a close eye on them and remove them from the oven as soon as they turn golden brown. Storing them in an airtight container will also help maintain their crispiness.
With this recipe, creating perfectly crispy and melt-in-your-mouth shakkarpare is now within everyone's reach. Enjoy the delightful crunch and sweet taste of these traditional treats, perfect for sharing with loved ones during any celebration or as a special anytime snack. Happy baking!