Shahi shakkarpara

Name: Shahi shakkarpara
Cuisine: Indian
Ingredients: 250 gm all purpose flour/maida; 1 tsp Baking powder; 75 ml oil; 1 cup sugar; 1/2 cup water; 1 lemon wedge; as needed Unflavoured oil for frying

Priya Sahani 271995 @cook_9639481

Kolkata

Festive special

Priya Sahani 271995 @cook_9639481

Kolkata

Festive special

Saved

Ingredients

250 gmall purpose flour/maida
1 tspBaking powder
75 mloil
1 cupsugar
1/2 cupwater
1lemon wedge
as neededUnflavoured oil for frying

Saved

Steps

1

TurnAdd 1 cup of sugar and 1/2 cup of water in a pan and bring it to boil.
2

When it comes to a boil simmer the flame and cook till sugar syrup reaches one string consistency.
3

For checking one string consistency - take few drops of sugar syrup and allow it to cool. Take the sugar syrup between thumb and index fingures and check for one string consistency.
4

Turn off the flame and add the lemon wedge. Keep the sugar syrup covered.
5

Shift flour, baking powder and oil.
6

Mix all the flour with oil and baking powder properly to form a crumble consistency.
7

Add water and mix it. Knead it to form a smooth dough. Cover the dough and keep it aside for 30 mins.
8

Divide the dough in 6 equal portions and make a ball out of it.
9

Roll it to 8 inch diameter sheet.
10

Cut the sides to get a rectangular sheet.
11

With the help of a pizza cutter make striations/cuts in the sheet leaving 3 cm on the sides.
12

Join the one end of the sheet to the other end.
13

Once again fold in same manner.
14

Create a space in the centre and pinch at the one end.
15

Insert the pinched end inside the centre space and take it out on that side.
16

It should look like this at this stage.
17

Pinch the other end.
18

Similarly prepare all the sheets in the same method.
19

Deep fry the pastry in medium hot oil on medium falme till it turns light brown.
20

Take out the pastries when done and keep it aside to cool down a bit for 2-3 mins.
21

Dip the prepared pastries/ shakkarpara in the warm sugar syrup for 1-2 min. Coat them well from all the sides.
22

Take the shakkarpara out from the syrup and place it in a plate and allow it to cool down completely.
23

Garnish it with pistachios and saffron. It can be stored upto one month.