Shakarpara's are often made during diwali festival in north India, with every family having a favorite recipe which has been passed down to them through generation.
For diwali this year, I wanted to make something traditional. Natural step was to ask MIL for her amazing shakarpara recipe. For the last five years, I have always got two boxes from her upon departure, one full of home made mathri (my favorite), other of shakarpara (S's favorite). Five years back I was not a big fan of Shakarpara and S. was not a big fan of Mathri. Now, we both love mathri and shakarpara!
Also, did I tell you ? In addition to thanking my MIL for the recipe, I have to thank two gadgets without which this would have been very difficult. These are my new electronic weighing machine for kitchen and Kitchenaid stand mixture. I resisted electronic weighing machine for years. S kept suggesting that I should get it. Finally, he gifted it to me on my birthday. I am not exactly sure if it was a gift for me or him:) By doing so, he saved himself from the "last minute weight to cup conversion through google for various ingredients"- that were forced on him often in the crisis state. Jokes apart, this is really handy and totally worth it. Now I can easily make european and indian recipes without worrying about the conversion. Thanks S.
Second thing that has made my life super easy for making mathri and shakarpara is the kichenaid stand mixer. The key to fluffy mathri and shakarpara is the kneading process. More you knead softer they turn out to be. Well stand mixer can knead for you as long as want :) This was gift from my dear sister (thanks didi !). I also enjoy it a lot for making dough for pizza, naan, puri etc. Its quite handy if you are making anything at large scale:)
Now time for the shakarpara recipe:
Ingredients:
500 gm (1/2 KG) all purpose flour (Maida)
150 ml oil for kneading (2/3 cup)
~ 3/4 cup warm water
oil for frying (~2-3 cups)
For syrup
1 and 1/4 cup white sugar
oil for frying (~2-3 cups)
For syrup
1 and 1/4 cup white sugar
3/4 cup water
- Add all purpose flour and oil in the stand mixer and mix/knead on low setting for 15-20 minutes
- Add little warm water (about 1/4 cup) at a time to make a tight dough (you will need little water so add slowly)
- Leave it covered for 15-20 minutes
- Divide the dough into four equal parts
- Roll out one of the parts into 1/4 inch thickness
- Cut parallel lines in the circular part and then perpendicular (at an angle) lines to make small pieces out of the rolled dough
- Heat oil for frying in a kadai/deep pan on low-medium settings and place all the pieces once the oil is hot and let them fry for 10-15 minutes until golden brown color and remove with a slotted spoon on a paper towel
- While first batch is frying, roll out the second ball of dough and cut into pieces
- Repeat for 3rd and 4th ball
- Let them cool in a wide pan
Syrup
- While frying the fourth batch of shakarpara, start making the syrup
- add 1 1/4 cup sugar and 3/4 cup water in a pan and place it on medium heat
- Once the mixture starts boiling reduce heat to low-medium setting
- Make 2 taar chasni (sugar syrup) by heating it on low for 20 minutes
- Meanwhile spread the cooled fried shakarpara in a wide pan and spread the sugar syrup on it.
- Mix the sugar syrup and shakarpara gently and quickly with spoon for five minutes to evenly coat them with sugar syrup
- Leave the mixture open for 30 minutes and then let it cool covered over night and the next day your shakarpara are ready to be eaten. Pieces might stick to each other so gently separate them.
Enjoy your shakarpara with Tea or as is!
