Shakkar Pare Recipe by Parul Manish Jain
Cooking Instructions 1 Mix the flour, salt, and ghee together until the mixture holds its shape when pressed in your hand. Add water and knead into a slightly stiff dough. Cover and let it rest for 15-20 minutes. 2 Divide the dough into 3 portions. Roll each portion into a thick disc, then cut into pieces of your desired size using a knife. 3 Heat ghee over medium heat. Fry the pieces on medium flame until they turn light golden. Remove and set aside. 4 In another pan, combine sugar and water to make a syrup. Stir occasionally. When the syrup thickens, test by dropping a little into a bowl of water—if it forms a soft ball, the syrup is ready. (You want a 3-string consistency.) 5 Add the fried pieces to the syrup and mix well until they are evenly coated. 6 Let them cool completely, then store in an airtight container. 1 Mix the flour, salt, and ghee together until the mixture holds its shape when pressed in your hand. Add water and knead into a slightly stiff dough. Cover and let it rest for 15-20 minutes. 1 Mix the flour, salt, and ghee together until the mixture holds its shape when pressed in your hand. Add water and knead into a slightly stiff dough. Cover and let it rest for 15-20 minutes. 2 Divide the dough into 3 portions. Roll each portion into a thick disc, then cut into pieces of your desired size using a knife. 2 Divide the dough into 3 portions. Roll each portion into a thick disc, then cut into pieces of your desired size using a knife. 3 Heat ghee over medium heat. Fry the pieces on medium flame until they turn light golden. Remove and set aside. 3 Heat ghee over medium heat. Fry the pieces on medium flame until they turn light golden. Remove and set aside. 4 In another pan, combine sugar and water to make a syrup. Stir occasionally. When the syrup thickens, test by dropping a little into a bowl of water—if it forms a soft ball, the syrup is ready. (You want a 3-string consistency.) 4 In another pan, combine sugar and water to make a syrup. Stir occasionally. When the syrup thickens, test by dropping a little into a bowl of water—if it forms a soft ball, the syrup is ready. (You want a 3-string consistency.) 5 Add the fried pieces to the syrup and mix well until they are evenly coated. 5 Add the fried pieces to the syrup and mix well until they are evenly coated. 6 Let them cool completely, then store in an airtight container. 6 Let them cool completely, then store in an airtight container. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sausage gravy over biscuits Bob Evan's copy cat recipe Hamburger Hash Instant Pot Filipino Beef Steak (Bistek) Chicken and Rice (Arroz con pollo) Cuban Daal Paratha Sausage gravy over biscuits Bob Evan's copy cat recipe Hamburger Hash Instant Pot Filipino Beef Steak (Bistek) Chicken and Rice (Arroz con pollo) Cuban Daal Paratha Garlic Prawns in Green Masala Lamb Mandi Pulao Star shaped moi-moi Folded loaves Matar Pulao Orange Popsicle Treat Chatkara chutney Chicken rice Sweet potato shaker kandhi Besan Laddoo Garlic Prawns in Green Masala Lamb Mandi Pulao Star shaped moi-moi Folded loaves Matar Pulao Orange Popsicle Treat Chatkara chutney Chicken rice Sweet potato shaker kandhi Besan Laddoo