Try this Shakarpara recipe
- मैदा - 1 कप
- सूजी - 1 कप
- चीनी - 1/2 कप
- पानी - 1/2 कप
- सफेद तिल - 1 बड़ा चमà¥à¤®à¤š
- इलाइची पाउडर - 1/4 चमà¥à¤®à¤š
- तेल - 2 बड़े चमà¥à¤®à¤š मोयन के लिà¤
- तेल - शकरपारे तलने के लिà¤
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- ?? ????? ??? ???? ?? ???? ????? ????? ??????? ??? ????? ??? ????
- ????, ???, ???, ?????? ????? ?? 2 ???? ????? ??? ????? ????? ????????? ???? ???? ?? ??? ?? ????? ??? ???? ???
- ?? 15 ???? ?? ?? ??? ???? ?? ??? ?? ????????? ??? ?? ?? ???? ??? ??? ?? ???? ???? ??? ???????? ?? ???? ??? ???? ?? ???? ???? ???
- ??? ??????? ???? ???? ?? ??? ?? ?????? ??? ??? ??? ?? ??? ?? ??? ??? ??????? ?? ???? ??? ?? ?? ??????????? ???? ?? ??????? ?? ?????? ???? ?? ????? ??? ????? ?? ???????? ??? ???? ??????? ?? ??? ????????? ????? ???? ????
Switching refined white sugar for unrefined jaggery alters the moisture content and overall structural integrity of the dough, requiring careful adjustment during the binding phase. Jaggery introduces additional water and residual molasses, which can soften the dough excessively if added directly without reduction. Dissolving sweeteners completely in warm water before incorporating them into dry components prevents undissolved crystals from caramelizing too quickly and burning during frying. Dough hydration requires precision; knead the mixture until it reaches a firm, pliable consistency that holds its shape without cracking at the edges. Rest the formed dough for exactly 15 minutes to allow the starches to relax fully before rolling and cutting.
Texture Control Through Heat Management
Maintaining proper oil temperature dictates whether the finished pieces turn out crispy and flaky or dense and oil-logged. Heat the frying medium to a moderate 350 degrees Fahrenheit, ensuring the interior cooks evenly before the exterior darkens. Overcrowding the pan causes oil temperatures to drop drastically, leading to excessive absorption and a greasy mouthfeel. Fry batches gradually, keeping the flame medium-low so heat penetrates the thick center of each diamond-cut piece.
Storage and Freezing Guidelines
Allow cooked pieces to cool completely on wire racks before transferring them to airtight containers. Properly dried and cooled shakarpara maintains optimum crispness for up to two weeks when stored at room temperature in a low-humidity environment. Raw cut pieces can also be frozen on sheet pans for 2 hours before being transferred to freezer-safe bags, lasting up to one month without degradation in structural quality.
