Punjabi Shakar Pare Recipe / How to make Punjabi Shakar Pare

shakar pare recipe / punjabi shakar pare / how to make punjabi shakar pare / step by step images / recipe video.

Shakar pare is a very popular and common north Indian sweet which is coated with crystallized sugar and flaky from inside. It is generally made during diwali.

But my whole family is a fan of these shakar pare and so muma makes it very often along with namkeen mathri the recipe which I shared a few days back.

A very easy recipe with simple ingredients. I have used orange red food color which is optional, so you can skip. It however gives a more tempting look.

While preparing its dough the most important is the amount of ghee to be added. I have shown it very clearly in the video and also in the images below. The quantity of ghee should be such that when u press the mixture in your hand it should be able to hold itself and form a lump.

Once the sugar syrup is ready you have to be quick and keep on mixing the shakar pare with the sugar. The sugar syrup crystallizes soon so you have to be careful. If you do not keep on stirring the shakar pare would stick to one another and form a lump.

Also you can add the rose essence in the sugar syrup once it is done. However I have added it after putting in the shakar pare.

Also visit the other sweets recipes on my blog like instant kalakand (10 minutes), milk peda, atta ladoo, besan ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Ingredients:

For dough

1 cup Plain flour (maida)

¼ cup Ghee

3 tbsp Water

A dash of Orange Red food color

Sugar syrup:

1 cup Sugar

¼ cup Water

1 tsp Rose essence

Method:

Firstly in a bowl take 3 tbsp of water, add color to it, mix well and keep it aside. 


I would suggest you to take ¼ cup of water, because in case if you need more you would have it in hand.

add color in water and mix

In a bowl take 1 cup plain flour, ¼ cup ghee and mix well.

add ghee to plain flour

After mixing press the mixture in your palm. A lump should be formed as shown in the image. The mixture should be able to hold itself without falling apart.

lump should be formed

Now add in 3 tbsp of water. 

add water in parts

Add more if you need, for me the said quantity was enough. Mix and knead to form a stiff dough. The dough should be stiff then your regular one used to make chapattis

stiff dough

Cover it with a moist cloth and keep it aside for about 15 minutes.

cover and let it rest

After 15 minutes knead the dough again.

knead again

Now take the dough, flatten it and roll it into a thick circle.

roll into thick circle

Seal the cracks as then we would get nice shaped pieces all over.

seal the cracks

With the help of a knife cut the rolled out dough into small squares.

cut into small squares

The desired thickness is shown in the image below.

desired thickness

Now heat oil in a pan.

And slide these raw shakar pare into hot oil and then reduce the heat to medium. The oil should not be so hot that the shakar pare would burn. Also do not overcrowd the shakar pare in the pan.

slide in hot oil

Flip and fry till they are crisp and evenly cooked. They should not turn dark in color.

crisp and light in color

Drain them on the kitchen tissue to remove excess oil.

Drain on kitchen tissue

Take one shakar para and break it into two pieces. Layers should be seen, this indicates that the shakar pare are evenly cooked. 

evenly cooked

Now we have to make the sugar syrup.

In a pan take 1 cup sugar and ¼ cup water.

take sugar and water in a pan

Stir on medium heat. The sugar will start dissolving.

sugar dissolves

Let it simmer and reach ONE string consistency. You find a layer of sugar depositing at the sides of the pan. At this time the sugar syrup would be sticky.

one string consistency

To test the consistency of the syrup - dip your fingers in water to avoid burning and touch the back of the ladle using forefinger and press it with thumb. When you try to separate the fingers you can see a single string formation which indicates the correct consistency.

Turn off the heat. You can add the rose essence at this stage.

Now quickly put in the shakar pare followed by rose essence. Now start mixing and coating the shakar pare with the sugar syrup.

add shakar pare and rose essence

The sugar syrup crystallizes soon so you have to be careful. If you do not keep on stirring the shakar pare would stick to one another and form a lump.

ready to serve

Within a minute the sugar syrup will crystallize and you would get your delicious and mouth melting shakar pare to serve and eat.

Punjabi Shakar Pare Recipe

 

Tips:

The quantity of ghee should be adequate. Less would make them hard and excess would make them over soft.

Do not miss the one string consistency of sugar syrup, else the sugar syrup would not crystallize.

Fry on medium heat.

You can skip adding color.

While kneading the dough add water as needed.

Do try this food-a-licious Punjabi Shakar Pare for your family and friends and let us know your experience via comments.

Read More

Instant Milk Powder Burfi / Milk Powder Burfi in 10 Minutes

Milk powder burfi / instant milk powder burfi / milk powder burfi in 10 minutes / step by step images / recipe video

Instant Milk Powder Burfi 

Milk powder burfi is a very burfi to make with very few ingredients and in just 10 minutes. It would yield the same taste as that of mawa burfi.

Very first time when I made this burfi it didn’t turn out good. The taste was good but was very chewy and sticky. I tried again and still the same result. Then I asked my muma what might be its reason. She suggested that it might be due the high amount of sugar in it. And then when I thoroughly read the ingredients I figured out I was using the milk powder which already had sugar in it.

Then finally I tried with the unsweetened milk powder and I got the result with flying colors. The burfi was so delicious and mouth melting.

So the very important point to remember while making this milk powder burfi is to use unsweetened milk powder.

Anyhow you will get a better idea when you watch its recipe video. The other tips for making this barfi are mentioned in the tips section after the method.

Also visit the other sweets recipes on my blog like instantkalakand (10 minutes), milk peda, atta ladoo, besan ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Ingredients:

2 cups Milk Powder (unsweetened)

¼ cup Ghee (clarified butter)

½ cup Milk

½ cup Sugar powdered

1 tsp Cardamom powder

Method:

Grease a dish with some ghee and line it with butter paper and keep it aside. 


So that we just have to lift up the butter paper and the burfi would come out of the tray.

grease the tray

Heat ¼ cup ghee in a pan. Take the ghee that is at room temperature not in the melted form.

heat ghee

Keep the heat at low. When the ghee melts add in ½ cup of milk followed by 2 cups of unsweetened milk powder.

add milk when ghee melts

add milk powder

Now start mixing and combing all the ingredients and turn the heat to medium.

mix well

Keep on stirring till all the ingredients are well mixed and there are no lumps left.

keep stirring

Next add in ½ cup of powdered sugar. This quantity of sugar goes well for me which is medium sweet. Anyhow you can add in more as per your taste.

add sugar

Mix well and keep stirring on medium heat till the whole sugar gets incorporated in the mixture.

mix well

Keep stirring till the mixture starts to leave the sides of the pan. It would take about 2 to 3 minutes.

leaves the sides of pan

Add 1 tsp cardamom powder and mix well.

add cardamom powder

The mixture should form one mass a kind of a lump. This would be the perfect texture of the burfi.

forms a mass

Now transfer the burfi mixture into the greased tray and level it with a greased spatula. Greasing the spatula is important else the burfi mixture would stick to the spatula.

transfer to a greased tray

level with greased spatula

Garnish it with sliced pistachios and gently press them with a dry spatula so that the pistachios would not come out from the burfi once cooled.

garnish with slices pistachios

press gently with spatula

Let it cool. It sets very quickly in about 5 to 6 minutes.

let it cool

Now cut off the edges if you want perfect square pieces as I did. You can skip this step its optional.

cut off the edges

After cutting off the edges cut the burfi into squares.

cut into sqares

soft and mouth melting

Instant Milk Powder Burfi is ready to serve.

Instant Milk Powder Burfi 

Tips:

Very important use unsweetened milk powder.

The quantity of sugar mentioned would yield medium sweet burfi, you can adjust the sweetness as per your taste.

Use a greased spatula to level the burfi for setting.

Use a dry spatula to gently press the dry fruits on the burfi.

You can use dry fruits of your choice.

Tutti Fruity can also be used to add in some color and make the burfi more attractive.

The heat should be medium throughout.

Keep on stirring constantly.

This festival go food-a-licious with this very easy and instant milk powder burfi and let me your experiences via comments.

Read More

Punjabi Namkeen Mathri Recipe / How to make Punjabi Namkeen Mathri

Punjabi Mathri Recipe / How to make Punjabi Namkeen Mathri /  namkeen mathri recipe / step by step images / recipe video

 Punjabi Mathri Recipe 

Mathri is a very common and popular tea time snack in the north india. It is generally made during diwali as a namkeen snack.

But my muma would make it any time as it is still a standard tea time snack of my family. My muma always teams these namkeen mathris with shakar pare, the recipe of which I would be uploading soon.

The mathris actually are thick but I like them a bit thin and crispy and hence made the same way. But you can keep them thick when rolling the mathris. If you are trying it for the first time, then I would suggest make half the batch thick and the latter thin. Then you would understand the difference and also your liking so you can make them accordingly the next time.

While preparing its dough the most important is the amount of ghee to be added. I have it very clearly in the video and also in the images below. The quantity of ghee should be such that when u press the mixture in your hand it should be able to hold itself and form a lump.

If the ghee is less added then the mathris would become hard, if added more then you won’t be able to even hold, it would be so soft. So be careful while adding ghee.

Further you can watch it in the recipe video

Ingredients:

1 cup Plain flour ( maida)

¼ cup Ghee

1 tsp Black pepper crushed

1 tsp Carom seeds (ajwain)

2 tbsp Water

Salt

Method:

Take a bowl.

Add 1 cup plain flour, 1 tsp Black pepper crushed, 1 tsp Carom seeds (ajwain), salt, ¼ cup ghee and mix well.

add flour, black pepper, ajwain, salt ghee, mix well

After mixing press the mixture in your palm. A lump should be formed as shown in the pic. The mixture should be able to hold itself without falling apart.

lump should be formed

Now add in 2 tbsp of water. Mix and knead to form a stiff dough. The dough should be stiff then your regular one used to make chapattis

add water

knead into a dough

Cover it with a moist cloth and keep it aside for about 15 minutes.

cover and let it rest for 15 min

After 15 minutes knead the dough again.

knead again

Then take a small ball of dough, flatten with your palms and roll it into small disc.

take a small portion of dough

flatten

roll 

It would not be rolled into a proper circle.

Prick it at 4 to 5 places with the help of a fork because we want it flat and not like a puri.

prick with fork

thickness

Likewise roll and prick all the mathris.

make all the mathris

Now heat oil in a pan.

And slide these mathris into hot oil and then reduce the heat to medium. The oil should not be so hot that the mathris would burn. Also do not overcrowd the mathris in the pan.

slide mathris into oil

Flip and fry till they turn nice golden brown and crisp.

golden and crisp

Punjabi Mathris are ready to serve.

 Punjabi Mathri Recipe 

Tips:

The quantity of ghee should be adequate. Less would make them hard and excess would make them over soft.

Whole peppercorns can also be used.

Fry on medium heat

Do try this food-a-licious Punjabi mathri for your family and friends and let us know your experience via comments.

Read More