Shakarpara is yet another favourite and common snack amongst all, we usually make this during diwali festival which can be stored for end number of days.I have the original recipe of shakarpare already in my archieve but i had to use my rasgulla sugar syrup and so i invented this easy method ,i remember whenever we use to buy rasagullas in india,we use to squeeze them completely and then consume,so all the leftover syrup i would give it to my maid and she use to happily take it away,but here i dont have any maids and on top of it i didnt wanted to waste so i thought of using it this way,this one is more or less the same except that instead of making sugar syrup i used directly the sugary syrup which i had in my hands.The quantity here is too much,i purposely made as we all love it with our tea/coffee and nothing like home made snacks,you can reduce half the quantity and try.This recipe is my last and final entry for the event "
leftover delicacies "
ingredients :
1 cup rasgulla sugar syrup
3/4 cup ghee
21/2-3 cups plain flour / maida (approx 500 gms )
method :
Heat sugar syrup and ghee together in a pan,let it come to boil,take off the flame and let it cool down for sometime ,but it should still be little warm .Mix in the flour and make a tight dough.Roll out the dough into half cm thickness,cut into diamond or square shape and deep fry on medium flame till brown in colour,let it cool down and store in airtight containers,serve with tea or coffee.
This is new to me n looks so delicious. This goes to my must try list...Do drop in at my blog sometime..
ReplyDeleteHey Sonu,
ReplyDeleteFor eggless chocolate brownies you can use 1tsp of flaxseeds powder mixed with 3tbsp of water as a substitute to eggs,love the shakaraparas...
This sounds too good..love this snack..thanks for sharing..I'm new here and would love to follow you..you got to have wonderful space..do drop in at my blog sometime..
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i had two big containers of rasgulas and cham cham. dint really want to waste the sugary syrup that came with it.
ReplyDeletethanks for the recipe.. sounds wonderful. will definitely try this one today,
good recipe
ReplyDeleteCan refined oil be used as moin to knead the dough of shakkarparas or pure ghee should be used so that they can last for a longer period without having any stale smell.
ReplyDeleteCan refined oil be used as moin to knead the dough of shakkarparas or pure ghee should be used so that they can last for a longer period without having any stale smell.
ReplyDelete@Rewa chadha ... U can use oil also but definately the crispness n texture will differ ... Also it might be consume more oil when u fry ... Hope this helps ..
ReplyDeleteI tried this.. But oh my God!! This absorbs lot of oil and all those oil go waste on a tissue paper. Is it like that or should I do something else to avoid this?
ReplyDeleteI tried this.. But oh my God!! This absorbs lot of oil and all those oil go waste on a tissue paper. Is it like that or should I do something else to avoid this?
ReplyDeleteThank you for trying this Aarthi ... but u definately went somewhere wrong , either u must have not make a tight ( hard dough )dough as mentioned in the recipe or the oil must not be hot enough .... mainly if the dough is soft it will definately soak oil .... hope this helps ... thank you for trying ...
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