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Shakar pare are traditional deep fried sweet preparation from Marwar / Rajasthan. Shakar means sugar and pare stands for stripes. Shakar Pare are easy to serve and are loved by everyone. This is an easy to make dessert for festival and can be made in much ahead of time. Try out this delicious Marwari delicacy ...
Method of preparation
To make the sugar syrup
- Boil sugar and water in a wok/pan. After the first boil reduce the heat and boil the sugar syrup till it gets thickened and makes two string syrup. Two string syrup means that you take a drop of syrup between your two fingers and then stretch the fingers - if the syrup that sticks between the two fingers is making two threads (or strings) then the thickness of syrup is appropriate. Takes about 7-8 mins.
- Remove the outer skin of the cardamoms and grind them in the mortar.
- If you want to add cardamom this is the time to add it in sugar syrup.
- Keep the sugar syrup aside.
To make the pare
- In a bowl take wheat flour, all purpose flour (maida) and ghee. Mix the ghee in the flour.
- Add little water at a time and knead the stiff dough. Cover the dough with the damp cloth and set aside for about 15 minutes.
- Divide the dough into 5 big rounds. Press them between the palms.
- Take a ball and roll it into a semi thick round of about 6-7 inches.
- Now cut the rolled base in fine (less than 1/2 inch)vertical strips. Now cut it horizantaly. You can either make rectangular or diagonal pieces.
- Deep fry the pieces on the medium to low heat, till they are pink in colour . (takes about 6-8 minutes)
- Take out the pare and drain onto the kitchen paper.
- Now put the fried pare in the sugar syrup. Coat the syrup well. Take out the pare immediately with help of a sieved ladle.
- Now spread out the sakar pare in a big plate/ thali or in a tray . Let them cool down. Do not worry in case some of the shakar pare stick with each other, they can be separated out when they are cold.
- Allow them to cool down.
- Shakarpare can be stored in the air tight container for a couple of weeks.
Serve anytime . This could be an easy to serve dessert. Kids just love it.
I have used pure ghee as usual for the preparation of shakarpare but you can also use oil if you want to.
For deep frying, I avoid filling the skillet with oil as repeated use of fried oil is unhealthy.