Shakurpare Recipes

How to Prepare / Make / Cook - Shakurpare ?

100 grams khoya. 500 grams maida. Milk. 350 grams sugar. 12 cardamoms. 100 grams each of almonds and pistachios. 1 tsp. Essence of saffron, 3 tblsps. ,melted ghee.

Blanch and grind almonds and pistachios and cardamoms to a fine powder. Blend the ground nuts with maida. Mix in khoya and then rub in ghee, then put in enough milk to make it into a stiff dough. Set aside for 1 hour. Then knead once again until very smooth. Form the dough into small balls. Roll out each ball into a small round disc. Now take 1 disc and apply a little ghee on the uppermost side of it. Then place another disc over it, once again apply a little ghee on the top side, and place the third disc over it. Apply a little ghee once again, sprinkle flour over it and roll out into a sheet of a little less then half an inch in thickness. Cut out the sheet into long strips and the strips into long squares. Prepare a thick syrup of sugar and 1 cup water, stir in essence and remove from fire. Keep it warm. Now heat enough ghee for deep frying and fry a few shakarparas at a time to almond colour. Drain thoroughly and put them immediately into the syrup. Roll them all over so that they get smeared with the sugar all over. After a little while the sugar will start getting dry, so remove and set them on a clean plate. Dry them completely and store them in airtight containers. They are extremely popular in Punjab because of their crispness and sweetness.

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