Food culture is divided into Konkan and Varda and rice,wheat are the staple food.The Konkani dishes are mainly sea food and non veg based whereas the Varadi is a bit spicier version.
Foods such as Vada pav,Basundi,Pav bahji are some of the very popular dishes of Maharastra.
Coming to the recipe is a sweet prepared during Diwali,usually this sweet is made with all purpose flour(maida).But here I used a mixture of both all purpose and wheat flour,thats the reson the color of the sweet in a bit darker side.
This sweet needs to be fried in a low to medium flame as sugar is added in the dough,otherwise it may turn very dark without cooking.
Also I am linking the recipe to Shhh..Cooking Secretly an event started by Priya of Priya's Versatile Recipes.
Each blogger is paired up with another blogger and 2 secret ingredient is given by their partner.With those secret ingredient a dish is made and revealed on every month between 16-18,until the ingredient is secret.
This month I am paired up with well know blogger and Thali queen Manjula of Desi Fiesta.She gave me wheat flour and strawberry as my secret ingredients.I used one of my secret ingredient,with no further delay lets move on to the recipe..................................
Preparation time ~ 15 minutes
Cooking Time ~ 15-20 minutes
Makes ~ 2 1/2 cups(approximately)
|All purpose flour/maida||3/4 cup|
|Wheat flour/gothumai maavu||3/4 cup|
Warm the milk and dissolve the sugar,keep it aside.Take the flour,ghee and salt in a bowl and mix it well.Now to this crumbly mixture slowly add the milk.
Form a stiff dough and let it sit for 10 minutes.Divide the dough into 2 equal portions.Roll each portion a floured surface to less than 1/4th inch thickness.With a knife or pizza cutter cut the rolled dough to a square or diamond shape.Carefully remove it and keep it on a plate.
Heat oil in a medium flame and gently drop the cut pieces.Fry it till in becomes golden and crisp.Remove it from the oil and drain it on a paper towel.
Store in an air tight container after cooling.
- The shakarpara may be soft when its hot,after cooling it will be crispy.
- Do not use more than 5-6 tbs of sugar for the given measurement otherwise the color will be very darker.
- Ghee can be substituted with butter also.