Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup semolina
- 1/2 cup sugar
- 1/4 cup ghee or clarified butter
- 1/4 cup milk
- 1/4 cup water
- 1/2 tsp cardamom powder
- 1/2 cup chopped pistachios
- Oil for frying
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, combine flour, semolina, sugar, and cardamom powder.
2. Add ghee and mix well until the mixture resembles breadcrumbs.
3. Gradually add milk and water, and knead the dough until it is smooth and firm.
4. Cover the dough with a damp cloth and let it rest for 15 minutes.
5. Roll out the dough on a floured surface to about 1/4 inch thickness.
6. Cut the dough into diamond or square shapes using a pastry cutter or knife.
7. Heat oil in a deep frying pan over medium heat.
8. Fry the shakar pare in batches until they are golden brown and crispy.
9. Drain excess oil on a paper towel.
10. Sprinkle chopped pistachios on top of the shakar pare while they are still warm.
11. Let the shakar pare cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for frying
Serving size:
Makes about 30 pieces
Nutritional information:
Calories per serving: 110
Total fat: 6g
Saturated fat: 2g
Cholesterol: 5mg
Sodium: 10mg
Total carbohydrates: 13g
Dietary fiber: 1g
Sugar: 3g
Protein: 2g
Substitutions for ingredients:
- You can use butter instead of ghee.
- Almonds or cashews can be used instead of pistachios.
Variations:
- Add a pinch of saffron to the dough for a fragrant flavor.
- Replace semolina with rice flour for a gluten-free version.
- Add a teaspoon of rose water to the dough for a floral aroma.
Tips and tricks:
- Make sure the dough is not too soft or too hard. It should be firm enough to hold its shape but not too tough to roll out.
- Fry the shakar pare in small batches to ensure even cooking and prevent overcrowding in the pan.
- Sprinkle pistachios on top of the shakar pare while they are still warm so that they stick to the surface.
Storage instructions:
- Store the shakar pare in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
- To reheat the shakar pare, place them in a preheated oven at 350°F for 5-7 minutes or until they are warm and crispy.
Presentation ideas:
- Arrange the shakar pare on a platter and sprinkle some powdered sugar on top for an elegant look.
- Serve the shakar pare in a bowl with a scoop of vanilla ice cream for a decadent dessert.
Garnishes:
- Chopped pistachios
- Powdered sugar
Pairings:
- Masala chai
- Coffee
- Milk
Suggested side dishes:
- Fruit salad
- Yogurt dip
- Cheese platter
Troubleshooting advice:
- If the dough is too dry, add a little more milk or water.
- If the shakar pare are too hard, reduce the cooking time and adjust the heat accordingly.
- If the shakar pare are too soft, increase the cooking time and make sure the oil is hot enough.
Food safety advice:
- Use fresh ingredients and clean utensils to prevent contamination.
- Make sure the oil is hot enough before frying to avoid undercooked shakar pare.
Food history:
- Shakar pare is a popular Indian sweet snack that is traditionally made during festivals and special occasions.
Flavor profiles:
- Sweet, crispy, and nutty
Serving suggestions:
- Serve the shakar pare as a snack or dessert.
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Region: Indian