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.
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.
