Shakkar Para, deep fried wheat flour and sugar crispies.Recipe Link : http://www.tarladalal.com/Shakkar-Para-3864rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Shakarpara A traditional tea-time snack often made during festive occasions, Shakarpara is – much to the joy of amateurs – also very easy to make! While there are several ways of making this mildly-sweet snack, this recipe is one of the easiest to follow. Never add the sugar directly to the dough without dissolving it first, or you will end up with a soggy dough and chewy Shakarpara ! Also remember to fry them over a slow flame so that the insides get properly cooked.Preparation Time: 2 minutes. Cooking Time: 20 minutes. Makes 2½ cups. ¼ cup sugar¼ cup milk2 tbsp ghee1½ cups whole wheat flour (gehun ka atta)A pinch of saltGhee for deep-frying1. Combine the milk, sugar and ghee in a deep non-stick pan, mix well and cook on a medium flame for 2 minutes or till the sugar dissolves, while stirring occasionally. Keep aside to cool.2. Sieve the whole wheat flour and salt together in a deep bowl with the help of a strainer.3. Add the milk-sugar mixture, a little at a time and knead into a firm dough.4. Divide the dough into 4 equal portions.5. Roll out a portion into 175 mm. (7”) diameter circle.6. Cut it into 25 mm. (1") diamond shaped pieces and prick each diamond with a fork.7. Heat the ghee in a deep non-stick kadai and deep-fry the shakarparas, a few at a time on a slow flame, till they are golden brown in colour from both the sides. Drain on an absorbent paper.8. Repeat steps 5 to 7 to make more shakarparas in 3 more batches. Cool completely and store in an air-tight container.
