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- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Zero
Always remember to deep-fry the Shakkar Pare over a slow flame so that the insides get cooked well. Also, the dough should be firm, so that the Pare come out crispy.
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Shakkar Pare is a favourite Holi delicacy. The best thing about this sweet dish is that it can be made well in advance and stored over long periods of time. Though essentially a Maharashtrian snack, it has now become popular across north India. It is a must-serve to guests who come visiting through the day on Holi.
- Wheat flour (atta) (2 cups)
- Milk (1 cup)
- Sugar (½ cup)
- Ghee (3 tsp)
- Salt (¼ tsp)
- Oil (for frying)
- In a pan, add the sugar, milk and ghee and mix well. Bring to a boil and keep cooking till the sugar has dissolved. Keep aside to cool.
- In a deep bowl, sieve the atta and mix it with the salt.
- Make a stiff dough by adding the sugar syrup to the atta mixture.
- Divide the mixture into small balls and roll out each ball into small circles. Cut the circles into diamond shaped pieces. Using a fork, lightly and evenly pierce the surface of these pieces. Keep these diamonds aside for at least 15 minutes.
- In a kadhai, heat the oil and plop the diamonds into it. Deep-fry on a medium flame till the diamond pieces have become golden brown in colour.
- Drain the Pare on absorbent paper and let them cool completely before serving.
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