Known as Shakkarpara or Shakkarpare in the North of the country, it is also called Shankarpali in Western India. Well made Shakkarpara is crisp and crunchy but not hard and not overly sweet.
You can make Shakkarpara well ahead of time (2 to 3 weeks prior) and store it in a cool, dry place in an airtight container.
Shakarpara is a popular Indian snack recipe, which can be easily prepared at home without putting in much efforts. This easy Shakarpara recipe is perfect for binge eating. This Recipe, also known as shankarpalli, sugar coated shakarpare, meethe shakarpara, sweet nimki, meethi nimk.
3 CUPS MAIDA
1/2 TSP SALT
3 TSP GHEE
1 CUP WATER
REST FOR 10 MIN
2 CUPS SUGAR
1 CUP WATER
1 LEMON JUICE
1 TBSP SAFFRON WATER
1 TSP CARDAMOM POWDER
300 ML OIL
DIP THEM INTO SUGAR SYRUP
In a glass bowl add maida, salt mix them. Now add ghee and mix them well. Then add water and mix it well to make a dough.
keep the dough for 10-15 min.
In a pan add sugar, water, lemon juice, saffron water and mix it well. Mix them well to make a sugar syrup.
Take the dough and roll it. Make small ball like shape. You can make this in any shape.
In a pan add oil and deep fry them.
Serve it when cool down.
Rosecoco Beans are normally found in their dried form. Their deep pink colour skin is flecked with beige and brown. Rosecoco beans are also called borlotti beans, Straip Beans, Saluggia Beans, Roman Beans, and Crab Eye Beans. Rosecoco beans are an ideal ingredient for soups and curries, as well as casseroles.
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Store in a cool dry place
Do not eat raw
Jagdish plain khakhra is mainly made of whole wheat flour, water, cooking oil, salt, ghee. Full of flavor, these crisps are best enjoyed with pickles, curd, chutneys, jam, chaat masala and butter. Can also be served along with tea quantity.