Shakkar Para
- 1 cup all purpose flour plain flour, maida
- ¼ cup fine sooji semolina flour
- 2 Tbsp oil
- ½ cup water use water as a guide line
For Syrup
- ¾ cup sugar
- ½ cup water
- ½ tsp coarsely grounded cardamom
- 3 Tbsp coconut powder
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Mix flour, sooji, and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Dough also can be made using food processor.
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Cover the dough and set aside for 15 minutes or more.
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Divide dough in two equal parts.
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Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.
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Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
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Cut each of the rolled dough into about 1 inch square. Note: you can cut them in your desire shape.
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Heat the oil in a frying pan on medium heat.
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The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
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Make sure to place just enough shakkar paras to cover top of the oil in frying pan. Fry the shakkar paras until both sides are a light golden-brown.
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Let the shakkar paras comes to the room temperature and they should be crisp.
Making Sugar Syrup
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Put the water and sugar in a saucepan and bring to a boil on medium-high heat.
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When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar.
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Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer. Close the heat.
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Add coconut powder and cardamom to the syrup mix it well.
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Put all the paras to the syrup and mix it quickly, making sure all the paras are coated with syrup.
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Take them out on a greased tray, making sure that paras are not clumped together.
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Allow them to cool.
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Shakkar paras can be stored for several weeks in airtight container.
Originally posted 2009-03-04 03:54:33.