Shakkarpara Recipe

Shakkarpara Recipe

  I am sure you have come across these small sweet crisp cubes at any sweet shop during Diwali,They are a must during Diwali at my place.In fact my kids wait for these and never seem to have enough of them.

The recipe is pretty simple and does not require many ingredients.Shakkarpara tastes best if made in ghee,but can be made in regular cooking oil too.Also called shakkarpara by many,it is made into cubes or diamonds,as you like it

RECIPE

Ingredients

All purpose flour   or maida 3 1/2 cup
Powdered sugar 3/4 cup

Ghee or clarified butter 1/2 cup

Milk. 1/2 cup

Oil for deep frying

Pinch of salt

Semolina or sooji  1 tablespoon

PROCEDURE

Melt the ghee and mix the milk and powdered sugar in it

Now add the flour to it,with the semolina and the salt

Knead into a tight dough

You might add little milk if you think it is becoming too tight with these proportions 

Leave it to rest for about an hour

Roll into a thick roti 

Cut into one cm cubes

Now deep fry in medium hot oil till golden brown

Leave open till it comes to room temperature

Store in air tight container

Can be stored for a month in an airtight container

TIP
Dont decide  if it is cooked or uncooked when just out of oil,

they turn crunchier when they come to room temperature

Do not wait for them to turn dark golden brown,they burn fast.

NIMKI OR MATHRI

   Nimki as we bengalis call it refer to the plain mathri or these deep fried goodies.Made out of all purpose flour with a good amount of moan (oil added to the dough to make it crisp) ,you will have a tough time keeping your hands off it.They form an integral part of the Bijoya plate(sweets served after durga puja),in every bengali household,Though the shapesand the thickness varies ,from small squares to diamonds,as liked by the members of the family

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Ingredients
1-All purpose flour-2 cups
2-Oil-2 tablespoons(for dough)
3-Water -for kneading the dough
4-Oil for deep frying ( any oil of your choice,i have taken groundnut oil)
5-nigella or kalonji seeds-1 teaspoon
6-salt 1 pinch

procedure

Mix the oil the dough ,the nigella seeds ,the salt and rub well till they hold on together if you  take a fist full.This indicates that the moan is good enough to make it crisp.If you see that the flour still doesn't hold together you should add a little more of oil and mix again.

Water to make the dough should not be poured all at once,because this is going to make a tight dough.so the water has to be poured little by little as required to make a tight dough.

 

Once the dough is made leave it to set for about an hour. Then roll with oil ( do not add flour while rolling as it burns in the oil while deep frying) into a big roti.Now cut in squares,or diamonds and deep  fry in oil.

While deep frying keep the oil in medium flame and fry for about 10 to 12 mins,till the colour changes to golden.

Remove from oil and let it cool before keeping in an airtight container.

These can be stored in an airtight container and enjoyed for 15 to 20 days 

Navratan Pulao recipe

Navratan Pulao Recipe

The navratan pulao is also called fried rice in certain places,though the rice is not fried here.

The recipe is straight and simple though .

 

Ingredients

1. Carrots 2 medium

2. french beans 10 to 12

3. cauliflower 4 to 5 big florets

4.long grain basmati rice 3 cups or 300gms

5. green cardamom 4

6. cinnamon 2 inches

7, cloves 5

8.staranise 2

9. ghee 2 tablespoon

10. garam masala powder

11.salt

12.sugar 2 teaspoon

13.cashew nuts handful

14.raisins handful

15. 200gms of paneer cut in one cm cubes

16.2 teaspoon lime juice

Procedure

Cook the rice with the cardamom,cinnamon,cloves,staranise,one teaspoon white oil and salt.Strain and keep aside.alternatively you can cook the rice in a rice cooker because it stays warm for long.If in a rice cooker measure the rice in cups and use double the quantity of water.Towards the end ,when the rice is cooking add 2 teaspoon of lime juice

Cut the carrot in thin slices,the beans in one inch pieces,the cauliflower in small florets and fry them separately by adding salt.they should be fried till they get a golden colour.Fry the paneer pieces with salt till golden.

Fry the raisins and cashews till golden

Add the fried veggies,paneer,garam masala powder,sugar,ghee,fried cashews and raisins to the rice,Mix well with the rice using a fork .Adjust the salt.

Serve warm with any item of your choice

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