Right here’s one in every of our favourite recipes of an Indian candy snack, the Shakarpara or Khurma. Shakkarpare (in plural) is among the quintessential Diwali treats that may be present in nearly each nook of the Indian subcontinent. Although with completely different regional names, this snack is normally diamond-shaped, crunchy, flaky and fried flour cookies coated with crystallized sugar. Attempt my genuine Punjabi recipe of this delicious snack that you could actually munch on, any time!
What’s Shakkarpara
In India, Shakarpara is a kind of snacks, which is kind of ubiquitous through the Diwali festive season. It’s not solely common in North Indian and Gujarati cuisines, however can also be a typical characteristic in weddings and particular events in different elements of the nation.
The assorted Indian regional variations are shankarpali (Maharashtra), shankarapoli/shankarapali (Karnataka), shakerpara (West Bengal) and khurma (Bihar/Nepal).
Not simply these, this explicit snack can also be well-known exterior India like Fiji (the place it’s known as lakdi mithai), Trinidad and Tobago, United Kingdom, Guyana, and many others.
In response to many meals historians, the origin of Shakarpare will be mentioned to be in ‘shekarpareh,’ which is a candy pastry snack from the Iranian delicacies.
The primary elements of Shakarpare embrace a dough made from both all-purpose flour (maida) or complete wheat flour (atta), ghee and sugar. Some individuals can also add a little bit of semolina (suji/rava) and a few flavorings.
Identical to my Shakarpara recipe, which is made with atta and has a saffron flavored sugar syrup too. This candy snack is normally deep-fried. Nevertheless, today you could air-fry them too.
Extra On My Recipe
At house, I normally make Shankarpali through the pageant of Diwali. The strategy of creating this Maharashtrian model is completely different than the preparation of Shakkarpare.
What makes Shankarpali snack distinct is that in it, the candy dough will not be coated with sugar syrup. Then again, Shakkarpara or Khurma is made with an unsweetened dough and as soon as fried, it’s coated with sugar syrup. So, the style and texture of each these variations are utterly completely different.
The preliminary a part of making the dough for Shakkarpare, and frying is straightforward. Nevertheless, it is advisable concentrate whereas making the sugar syrup. It ought to be of the correct consistency, which is of two or 3 threads.
Additionally, this recipe makes use of sugar, however you can too use jaggery and switch it into gudpare. The identical quantity of jaggery will be added.
Making any candy or savory for Diwali is a time-consuming process. So, be sure that to finish all of your chores earlier than dedicating the time within the preparation of those sweets and savories.
From 240 grams (2 cups) of complete wheat flour, I obtained 450 grams of Shakarpara. Rather less than ½ a kilogram. The recipe will be scaled by doubling or tripling the portions.
Step-by-Step Information
The best way to make Shakkarpara
Make this particular candy snack simply in your kitchen, with my step-by-step footage and detailed directions.
Make Dough
1. Take 2 cups (240 grams) complete wheat flour (atta) in a mixing bowl or pan. Add 2 tablespoons ghee.
The ghee ought to be at room temperature and in a semi-solid state. As a substitute of atta, you should utilize take all-purpose flour (maida). As a substitute of ghee, you should utilize oil.
2. Together with your fingertips, combine the ghee with the flour very properly.
3. If you press the flour-ghee combination in your palm, it is best to get a flour lump like proven within the image beneath. The combination ought to be capable of maintain itself collectively with out falling aside.
4. Now, add water in elements. Relying on the standard of flour, you possibly can add much less or extra water. I added ½ cup water.
5. Start to knead the dough. Add water as required. For those who use all-purpose flour (maida), you have to much less water.
6. Knead to a agency semi-soft dough. Neither too delicate, nor too arduous. The dough ought to be not delicate just like the dough we make for chapatis or roti.
7. Divide the dough into 3 equal elements. Cowl with a lid.
8. Take one half and roll right into a thick paratha of seven to eight inches in diameter.
9. With a knife make squares or diamond shapes on the rolled dough, by slicing criss cross or vertically-horizontally.
Make Khurma
10. Warmth oil for deep frying in a kadai or pan. Check the oil temperature by including a small piece of the dough within the pan. This small piece of dough ought to come up regularly and shortly on the floor.
If it comes slowly, the oil has a decrease temperature and if it comes up too shortly, the oil has excessive temperature. I fried on medium warmth. You possibly can regulate the warmth whereas frying, by growing or lowering it.
11. Gently, slid the reduce diamonds from the dough, within the medium scorching oil.
12. Relying on the scale of the pan, you possibly can add kind of. However ensure that there’s some house whereas frying them.
13. When the Shakkarpare are crisp and lightweight golden, flip over and fry.
14. Carry on frying them and turning, as and when wanted for even frying.
15. Fry until all of them flip golden.
16. Take away with a slotted spoon and place Shakkarpare on kitchen paper towels to take away extra oil.
17. Proceed to organize and fry them as talked about within the above steps. If you start frying the final batch, you can begin making ready the sugar syrup.
Let all of the Shakkarpare cool utterly to room temperature, earlier than you add them within the sugar syrup.
Make Sugar Syrup
18. Take 1 cup sugar (150 grams) in one other kadai or pan.
19. Add ½ cup water.
20. Hold the pan on low to medium warmth. Stir, in order that the sugar dissolves.
21. Proceed cooking the sugar syrup until it begins effervescent and getting sticky. You possibly can add some saffron strands within the sugar syrup, to get orange or yellow coloured Shakarpara.
22. Simmer until you get a 2 to three thread consistency within the sugar syrup. To test the consistency, take a little bit of the syrup in a spoon.
Let it develop into heat after which take the syrup between your forefinger and thumb. Press and separate the fingers.
It’s best to see 2 to three thread consistency within the sugar syrup. The sugar syrup is kind of scorching and may burn your fingers. So, let it develop into heat or settle down, earlier than you take a look at.
Coat Shakkarpare With Sugar Syrup
23. Swap off the warmth as quickly because the sugar syrup achieves a 2 to three thread consistency in it. Rapidly, add all of the Shakkarpare within the syrup.
The sugar syrup has to succeed in 2 to three thread consistency, in any other case the Shakarpara or Khurma will develop into soggy, as they may take in the sugar syrup.
24. Briskly stir and toss properly, so that each one the Shakkarpare are coated with the sugar syrup.
25. The sugar syrup crystallizes quickly.
26. So, combine very properly and be fast.
27. Take Shakkarpara on a plate and permit them to chill to room temperature. The sugar syrup will crystallize on cooling.
28. As soon as cooled, retailer Shakkarpare or Khurma in an air-tight field or jar at room temperature. These keep good for a month.
29. Serve Shakkarpare with tea or have them as a snack any time of day.
Knowledgeable Ideas
- You may make this snack with all-purpose flour (maida) instead of complete wheat flour (atta). Rather than ghee, you should utilize oil.
- When you press the flour-ghee combination in your palm, it is best to get a flour lump. Which implies that the combination ought to be capable of maintain itself collectively and never disintegrate.
- Fry the shakkarpare on medium warmth. Frying on a excessive warmth will make them brown too quick leaving the within dough undercooked. When frying on a low warmth the shakkarpare will take in extra oil.
- The amount of water that goes within the dough will depend upon the standard of flour. In case you are making the recipe with all-purpose flour, you have to much less water.
- It’s best to knead a agency and semi-soft dough. It shouldn’t be delicate like a chapati dough.
- Make gudpare with the identical recipe. Add similar amount of jaggery, instead of sugar.
- The sugar syrup ought to be cooked until it achieves a 2 or 3 thread consistency. If not, then the Khurma will flip soggy as it would take in the syrup. Including some saffron within the sugar syrup will give good yellow or orange coloured Shakkarpare.
- You possibly can retailer the Khurma in air-tight containers for just a few months.
Extra Diwali Sweets To Attempt!
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Shakarpara Recipe | Khurma | Shakkarpare
Shakkarpara or Khurma is a diamond-shaped, crunchy, flaky and fried flour cookies coated with crystallized sugar. Attempt my genuine Punjabi recipe of this delicious Shakkarpare snack that you could actually munch on, any time!
Prep Time 5 minutes
Cook dinner Time 45 minutes
Whole Time 50 minutes
Forestall your display screen from going darkish whereas making the recipe
Making Shakarpara Dough
Take complete wheat flour in a mixing bowl or pan. Add 2 tablespoons of ghee. The ghee ought to be at room temperature and in a semi strong state. As a substitute of complete wheat flour you can too take all goal flour and oil as a substitute of ghee.
Together with your fingertips, combine the ghee with the flour very properly.
If you press the flour and ghee combination in your palm, it is best to get a flour lump like proven within the image beneath. The combination ought to be capable of maintain itself collectively with out falling aside.
Now add water in elements. Relying on the standard of flour, you possibly can add much less or extra water. I added ½ cup water.
Start to knead the dough. Add water as required. For those who use all-purpose flour, you have to much less water.
Knead to a agency semi delicate dough. Neither too delicate nor too arduous. The dough ought to be not delicate just like the dough we make for chapatis.
Divide the dough into three equal elements. Cowl with a lid.
Take one half and roll right into a thick paratha of seven to eight inches in diameter.
With a knife make squares or diamond shapes on the rolled dough, by slicing criss cross or vertically-horizontally.
Frying Shakkarpare
- Warmth oil for deep frying in a kadai or pan. Check the oil temperature by including a small piece of the dough within the pan. This small piece of the dough ought to come up regularly and shortly on the floor. If it comes slowly, the oil has a decrease temperature and if it comes up too shortly, the oil has excessive temperature. I fried on medium warmth. You possibly can regulate the warmth whereas frying by growing or lowering it.
Slid the reduce diamond formed dough within the medium scorching oil.
Relying on the pan measurement, you possibly can add kind of. However do ensure that there’s some house whereas frying them.
When the shakkarpara are crisp and lightweight golden, flip over and fry.
Carry on frying them and turning as and when wanted for even frying.
Fry until all of them flip golden.
Take away with a slotted spoon and drain shakkar pare on kitchen paper towels to take away extra oil.
Proceed to organize the shakkarpara and fry them as talked about within the above steps.
- When you find yourself start frying the final batch, you can begin making ready the sugar syrup. Let all of the shakkarpara come to room temperature, earlier than you add them within the sugar syrup.
Making sugar syrup
Take 1 cup sugar in one other kadai or pan. Add ½ cup water.
Hold the pan on a low to medium warmth. Stir in order that the sugar dissolves.
Proceed cooking the sugar syrup until it begins effervescent and getting sticky. A suggestion right here is so as to add some saffron strands in sugar syrup to get orange or yellow coloured shakkarpara.
- Simmer until you get a 2 to three thread consistency within the syrup. To test the consistency, take a little bit of the syrup in a spoon. Let it develop into heat after which take the syrup between your forefinger and thumb. Press and separate the fingers. It’s best to see two to 3 threads within the sugar syrup.
As soon as the 2 to 3 thread consistency is reached, shortly add all of the shakkarpara within the syrup.
Briskly stir and toss properly, so that each one the shakkarpara are coated with the sugar syrup.
The sugar syrup crystallizes quickly, so combine very properly and be fast.
Now take all of the shakkarpara in a plate and permit them to come back at room temperature. The sugar syrup will crystallize on cooling.
As soon as all of them settle down, retailer shakkarpara in an air-tight field or jar. These keep good for just a few months.
- The dough must be semi-soft. Don’t make it delicate like a roti or naan dough.
- Fry on medium to medium-hight warmth. On a excessive warmth, the shakarpara will cook dinner quicker from exterior however the inside dough will be undercooked. On a low warmth, the shakkarpare will take in extra oil.
- As a substitute of sugar, you should utilize jaggery and make gudpare. You’ll need to cook dinner the jaggery syrup to a 2 to three string consistency. Use 1 cup of jaggery powder or grated/finely chopped jaggery.
- The recipe will be scaled simply to make a small or a big batch of shakkarpare.
- Word that the approximate diet data is for your complete lot of shakkarpare created from this recipe.
Vitamin Details
Shakarpara Recipe | Khurma | Shakkarpare
Quantity Per Serving (1 small bowl)
Energy 276 Energy from Fats 81
% Each day Worth*
Fats 9g14%
Saturated Fats 3g19%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Ldl cholesterol 8mg3%
Sodium 3mg0%
Potassium 116mg3%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 25g28%
Protein 4g8%
Vitamin A 2IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 2mg13%
Vitamin Ok 1µg1%
Calcium 13mg1%
Vitamin B9 (Folate) 13µg3%
Iron 1mg6%
Magnesium 41mg10%
Phosphorus 107mg11%
Zinc 1mg7%
* P.c Each day Values are primarily based on a 2000 calorie weight loss program.
This Shakarpara recipe submit from the archives first printed in October 2015 has been up to date and republished on 11 September 2022.
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