Introduction:

 

Hello, I’m Ajay Chopra, and today I’m excited to share a unique recipe that brings back childhood memories—Khajur Shakarpara. This dish is a traditional treat that’s both nostalgic and modern in its flavors. I first learned this recipe while traveling through the streets of Pakistan, where I encountered something very similar called Tosh Tosh. Though the Pakistani version skips the desiccated coconut and is usually made with plain flour, I’ve added a few of my own twists to make it crispier and even more flavorful.

 

The key to this recipe is balancing the sweetness of the dough with the perfect frying technique to get that irresistible crispy texture. Whether you make these during festivals or just as an everyday snack, Khajur Shakarpara is sure to become a favorite in your kitchen!

 

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Ingredients: Ingredients of Shakarpara (Khajur-flavored Shakarparas)

 

• 2 cups refined flour
• 1 cup powdered sugar
• ¼ cup desiccated coconut
• ⅓ cup ghee
• 1 tsp saunf (fennel) powder
• ½ tsp green cardamom powder
• ½ tsp baking soda
• ¼ cup water & milk mixture
• 1 tbsp chopped cashews
• 1 tbsp chopped pista (pistachios)
• Oil for frying

 

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Instructions: Instructions of Shakarpara (Khajur-flavored Shakarparas)

 

Step 1: Prepare the Dough

 

• Mix dry ingredients: In a mixing bowl, combine refined flour, powdered sugar, desiccated coconut, saunf powder, green cardamom powder, baking soda, chopped cashews, and chopped pistachios.
• Incorporate ghee: Add ghee and mix with your fingers until it resembles a breadcrumb-like texture, ensuring the ghee is evenly distributed.

 

 

Step 2: Form the Dough

 

• Add liquid ingredients: Gradually add water and milk mixture. Knead the mixture into a smooth and firm dough. Make sure there are no cracks.
• Rest the dough: Cover the dough with a damp cloth and let it rest for 15-20 minutes.

 

Step 3: Shape the Dough

 

• Divide and roll: Divide the rested dough into smaller portions. Roll each portion into a cylindrical shape.
• Cut and shape: Slice the dough cylinder at a slight angle into small pieces, then gently press each piece in the center to form boat-like shapes.

 

Step 4: Fry the Shakarparas

 

• Heat oil: Heat oil in a kadhai (deep frying pan) over medium heat. Test the oil’s readiness by dropping in a small piece of dough; it should rise to the surface slowly.
• Fry: Add a few shaped pieces into the hot oil without overcrowding. Fry on low to medium heat until golden brown, stirring occasionally for even cooking.

 

Step 5: Cool and Store

 

• Drain excess oil: Once the shakarparas are golden and crispy, use a slotted spoon to remove them and place them on absorbent paper to drain excess oil.
• Cool and store: Allow the shakarparas to cool completely before storing them in an airtight container.

 

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About the Recipe:

 

This Khajur Shakarpara recipe is a perfect combination of textures—crispy on the outside and crumbly inside. We start by mixing a cup of powdered sugar, desiccated coconut, and flavorful spices like cardamom and fennel powder. Adding just the right amount of baking soda ensures the dish is light and crispy. The magic begins when you add 1/3 cup of ghee, which helps create the perfect moen—a technique that adds the fat needed to make the dough crisp.

 

Once the dough is rested and rolled, it’s shaped and fried to a golden brown perfection. Just like I remember from Pakistan, the slow frying process locks in all the flavors, and the ghee gives the Shakarpara a mouth-melting finish.

 

 

Cooking Tips:

 

• Make sure the oil is at medium heat before you start frying. Too hot, and the Shakarpara will burn; too cold, and they will absorb too much oil.
• Mix the dough gently and do not over-knead it. This ensures that the final dish is crumbly, not chewy.
• Let the Shakarpara rest on a paper towel after frying to drain excess oil. This step helps maintain their crispiness.

 

 

Pairing Guide:

 

Khajur Shakarpara pairs wonderfully with a cup of hot masala chai. The sweetness of the dish balances perfectly with the spicy notes of the tea. You can also serve them with a side of warm milk or even a scoop of vanilla ice cream for a fusion dessert experience.

 

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Frequently Asked Questions:

 

1. What is Khajur Shakarpara?

   • Khajur Shakarpara is a crispy, fried snack made with flour, ghee, and sugar. It has a sweet, crumbly texture and is often enjoyed during festivals.

2. Can I bake Khajur Shakarpara instead of frying it?

   • Yes, you can bake it at 180°C until golden brown, though frying gives it the traditional texture and flavor.

3. What can I use instead of desiccated coconut?

   • You can skip the coconut altogether or replace it with finely ground almonds for a nuttier flavor.

4. Why is ghee used in this recipe?

   • Ghee adds a rich flavor and helps create the perfect crispy texture in the dough.

5. How do I know if the oil is at the right temperature for frying?

   • Drop a small piece of dough into the oil; if it slowly rises with small bubbles, the oil is ready.

6. Can I store Khajur Shakarpara?

   • Yes, once completely cooled, store them in an airtight container. They stay fresh for up to two weeks.

7. Can I use butter instead of ghee?

   • You can, but the flavor and texture might differ slightly. Ghee gives it a richer, traditional taste.

8. What should the dough texture be like?

   • The dough should be medium-soft and not too elastic. Over-kneading will make the Shakarpara tough.

9. What spices can I add to enhance the flavor?

   • In addition to cardamom and fennel, you can add a pinch of cinnamon or nutmeg for a warmer spice profile.

10. How long does it take to fry the Shakarpara?

    • It usually takes around 7-10 minutes to fry them to a perfect golden brown, depending on the oil temperature.

 

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