Maharashtrian Special Crunchy Snack Sweet Shakkar Para Recipe

Ingredients

    Whole wheat flour – 1 ½ cups
    Salt – a pinch
    Oil – 2 tablespoons
    Milk – 1/3 cup
    Sugar – ¼ cup
    Cardamom powder – a pinch
    Oil – for deep frying
    
     For Sugar Syrup

     Sugar - 1kg
     water -8cups


 
Method

    Heat the milk just till it becomes warm. I have warmed up the milk in microwave. You can do it on stove too.


Now add sugar to warm milk. Add cardamom powder.

Mix it very well till sugar dissolves. We need to warm the milk just to dissolve the sugar. So do not boil the milk.

Now take whole wheat flour and salt in a bowl. Mix it and add 2 tablespoons of oil.

Rub it with your hand. So oil will coat the flour and make it course texture. Then slowly add milk and sugar mixture

And knead the dough by hand.

Add some more milk and knead again till you get very stiff dough. It has to be stiff (firm) dough. If your dough is soft then it will be very sticky because of sugar and you won’t get crispy shakkar pare.

No need to rest the dough. Divide it into two equal portions. And take one portion at a time and flatten it out into round disk.

Now roll it with rolling pin. You have to use more pressure then chapatti rolling, because dough is very stiff. While you were rolling it start to break from edges.

Use your thumb and finger to seal it and roll again. As you find it is breaking, seal it and roll it.

Keep sealing and rolling till you get 8-9 inch big circle or ¼ inch thick. And you will have very few crakes at edges.

Cut into your desire shape diamonds or squares. I cut into bite size diamonds.

Remove it to another plate in single layer and let it dry for at least 20 minutes. This step will help in making it crispy. Meanwhile roll another ball and prepare shankarpali.

Heat the oil in a pan on medium-low heat. How to check oil is hot? – if add small portion of dough into oil, it will come on top immediately then oil is ready to fry. If takes some time to come on top then oil is not hot enough to fry. Once oil is hot add few shankpali at a time. Keep moving at intervals for even browning. I have fried in four batches.

Fry till it is golden brown from both sides. It is important to have medium-low temperature, otherwise it get brown fast and stay raw from inside.

When it is golden brown from both sides then remove it to paper towel lined plate.

Making sugar Syrup

Add Water to a pan and let it boil for around  5 min .then add the Sugat to the Boiling water and allow it to get syrup

Dip the Fried  shankarpali in to the Syrup Solution

Let it cool completely and then store in air tight container.

Try these Recipes tooo  Chocolate pudding Recipe and Lemon pudding Recipe