Shakarpara(Gaja)

-
Diwali is here and its time to start cleaning up the house and decorating. Snack prep time is up and here is my last one to this years diwali snack list.

 Ingredients:
Shakarpara:

  1. Maida (All Purpose flour) : 1 cup ( more you use more  shakaraparas it would make)
  2. Oil / butter: 2 tbsp
  3. Oil For deep frying
  4. Water for kneading the dough.

Sugar Syrup:

  1. Water: 1 cup
  2. Sugar: 1 cup

Procedure:
Add oil/ butter to the flour and mix together.
Knead the flour without water till the oil is nicely absorbed into it. 
To know that the flour is ready take  a handful of the flour and close your fist tightly. 
When you open your fist the flour should hold the shape but break when touched.


Now knead the flour with adding little water at a time into a soft dough.
knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes.
Heat the oil for deep frying. 
Divide the dough into 4 equal part.
To roll the dough you can either lightly grease the rolling pad and pin or use dry flour. I prefer dry flour to roll out my dough as its easier for me, but the traditional method is to grease the pan and pin.
Which ever way you decide to choose, roll one portion of the dough as big as your rolling pad is.
And cut diamonds out of the dough, by running your knife or pizza cutter through the rolled dough in horizontal strips and then vertical strips.
 By now the oil should be hot, reduce the flame to medium heat and deep fry the Shakarpara till they are golden brown and crispy.
Remove from heat and drain excess oil on a paper towel.
Repeat with rest of the dough.
Once all the shakarpara are done, let them cool down a bit.
In another pot boil water and sugar together till it reduces to one thread consistency.
Add the shakarparas into the syrup mix well and let it cool down.
As the  cool down a thin crust of sugar on it which would add crush.
Enjoy this yummy snack  with your friends and family. Have a safe and wonderful Diwali
Till then happy blogging
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C...
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe...
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add ...
Read more