BAKED SHAKARPARA


Baked Shakarpara –

INGREDIENTS

 1. ½ cup whole wheat flour (I used bhakhri flour from Indian grocery store because it is a little course and gives crunchier texture)

2. ½ cup all purpose flour

3. 2 tbsp – unsalted butter – softend at room temperature (I used sweet cream unsalted butter of Land O Lakes – Canola oil can also be used but I don’t like the after-taste within few days)

4. ½ tbsp ghee (clarified butter – can be found in Indian Grocery store- it gives the real rich flavor)

5. Pinch of salt

6. Pinch of baking soda

7. Pinch of cream of tartar (find in baking supplies isle of grocery/supermarket stores)

8. ½ cup of Splenda sweetener

9. 1 tsp Powdered almond/cashews/cardmamom (OPTIONAL)

10. 2 tbsp of water  (+ 1 tsp if required)

METHOD:

  1. Mix the first seven ingredients and make sure the flour is evenly greased with butter and ghee.

TIP: this helps in even baking on all shakarpara pieces

2. Add sugar and powdered dry fruits (#9 optional) to the flour mix and mix well.

3. Add 1 tbsp of water at a time and knead the dough

TIP: dough should be soft but not stretchy so that can it can be rolled without using dry flour

4. Cover the dough and let it rest for 30 min. Meanwhile preheat the oven at 350 degree Farenheit. Place cookie sheet in the oven when pre-heating.

5. Make 4 equal-sized balls of the dough and roll one at a time about 1/8th of an inch

6. Cut into diagonals as shown in picture and place on ungreased cookie sheet

7. Lower the oven temperature to 285 degree farenheit and place the cookie sheet with shakarpara pieces for baking upto 14 min.

8. Remove the cookie sheet and place on hot plate – let the shakarpara cool for 3 minutes on this sheet itself to harden a bit but still remain just soft enough to chew well.

TIP: Do not overbake the shakarpara as it may be become very hard after cooling. So cooling and hardnening out of the oven works better.

9. Repeat steps 6 to 8 for the rest of the dough balls.

10. When cooled at room temperature, store in an air-tight container. It will last for about a month.

VARIATION:

  1. Replace Sugar and dry fruit powder with more salt, red chilli powder and turmeric powder and cumins seed to make spicy snacks.
  2. Use 1 cup of All purpose flour and skip whole wheat  flour (not a good option huh! but if you prefer occasionally)

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