Even though we all take care of our health in our own ways, we do have to let out taste buds tingle a little once in a while. So while shopping for a packet of potato chips, the famous jingle, ‘no one can eat just one’ popped up in my mind. The thought led my mind to wander far enough to Shakkarpara. It is one of those things which is sweet, crisp, made easily, can be eaten warm or cold, stores well for months (if only someone can resist it), doesn’t need refrigeration and best enjoyed when with friends and family. Obviously my next thought was to make some. Shakkarpara holds fond memories for me of my teenage days, when we felt no shame fighting for even the last crumbs and when calories and sugar were not the factors that we considered in our food.
Shakkarpara is known by various names all over the country. In Eastern India it is known as Khurma and in Northern India it is famous as Toshe. It has many more names, but they are so many that it is hard to remember each but it is safe to say that they are universally enjoyed as a national snack. Essentially these are the small pastries covered with thick coarse sugar glaze that makes lot of friends and lets one to share secrets while munching them.
So here we go. This time I am sharing this quick recipe with the aid of some pictures because the trick of making them right is in the technique more than the ingredients or their quantity. Quantity of most ingredients can be changed as needed.
Ingredients
- 3 cups all purpose flour
- 2 tablespoon vegetable oil + enough for deep frying
- 1 1/2 cups water for kneading
- 3 cups sugar
- 1 cup water for syrup
Method
- In a big bowl, mix all purpose flour with 2 tbsp of oil and knead it with water, adding little at a time till the dough becomes smooth yet remains firm. It doesn’t need soft dough. Cover the bowl and let the dough rest for half an hour.
- Knead the dough once more over a flat smooth surface and divide it into 2 or 3 parts that can be handled easily. While working with one, keep the rest covered. Sprinkle a little dry flour on the surface and roll out the dough to 1/8th inch thick. With a small pizza or a pie cutter, cut across the rolled dough at 1 inch interval, first at 12 o’clock angle and then at 9 o’clock angle making small squares in the process.
- Heat oil for deep frying over low to medium heat. The test for the perfect temperature is when the oil has not started to smoke but is hot enough. Check by dropping in a tiny piece of dough which should spring back up instantly. Heating the oil takes the longest time in the whole process.
- Pick each single square separately and drop it gently in the hot oil. Do not over crowd
the oil. If the pan does not permit, do this in two or three batches. The cut dough will sit perfectly well awaiting its turn in the pan. Do not worry. - Turn it over once or twice to make sure its golden brown on both sides. The cooking time should take at least 10 minutes for each batch. Take them out of the oil when they are done and drain on a paper towel. After all of them have been frie
d and drained, spread them on wide bottom vessel with space to move around the pastry freely.
- Separately, in a sauce pan heat sugar and water on high heat till it’s boiling. Cook for another 10 minutes till small sugar crystal starts to form on the side. Stir it once to incorporate the sugar crystals in the syrup. Pour the hot syrup over the pastry distributing evenly. Gently, but with firm hand, start mixing the pastry in the sugar syrup so that they don’t break. Keep folding the pastry in the syrup till the sugar crystallizes and starts to toughen up. This shouldn’t take more than 5-10 minutes.
This is it. This is the time we start to eat when it’s still warm! My mother never got a chance to store them. In fact she ended up making more just to keep up with the demand. It really doesn’t take time if you have the oil heated. Dough can be kneaded, rolled and cut and syrup can be made all instantly. All it ta
kes time is to fry the pastry and sugar to crystallize. If it is that simple, why would anyone eat just one?Wish you all a very Healthy Heart.
