Ingredients:
For syrup:
- 1 cup all purpose flour (plain flour, maida)
- 1/4 cup fine sooji (semolina flour)
- 2 tablespoons oil
- 1/2 cup water (use water as a guide line)
Method:
- 3/4 cup sugar
- 1/2 cup water
- 1/2 teaspoon coarsely grounded cardamom
- 3 tablespoons coconut powder
Making Sugar Syrup:
- Mix flour, sooji, and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Dough also can be made using food processor.
- Cover the dough and set aside for 15 minutes or more.
- Divide dough in two equal parts.
- Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.
- Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
- Cut each of the rolled dough into about 1 inch square. Note: you can cut them in your desire shape.
- Heat the oil in a frying pan on medium heat.
- The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
- Make sure to place just enough shakkar paras to cover top of the oil in frying pan. Fry the shakkar paras until both sides are a light golden-brown.
- Let the shakkar paras comes to the room temperature and they should be crisp.
- Put the water and sugar in a saucepan and bring to a boil on medium-high heat.
- When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar.
- Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer. Close the heat.
- Add coconut powder and cardamom to the syrup mix it well.
- Put all the paras to the syrup and mix it quickly, making sure all the paras are coated with syrup.
- Take them out on a greased tray, making sure that paras are not clumped together.
- Allow them to cool.
- Shakkar paras can be stored for several weeks in airtight container.
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