The classic Shakarpara gets a makeover, the change of shape and addition of lemon glaze gives it a nice and different high. You have to try it to believe it.
Its Diwali time guys our most awaited festival of the year. Diwali brings back so many memories of childhood. Patakhe /crackers of all kinds, no matter how many you bought this year you always said we would buy more next year. How we used to start burning these crackers so many days ahead of Diwali specially the cracker gun used to play “Chor -Police” (don’t tell me you haven’t done that).
Also this festival of lights brings the memories of decorated markets, lights twinkling sparkling everywhere, shopping for new Clothes, gifts for everyone. exchanging gifts and sweets.. OOoo I love it.(I so want to get back home nowww ).
Another very important memory is my mum making sweets for Diwali and how some of them were not supposed to eat because they would be offered to god and would be eaten as a Prasad later. I have always seen my mum making sweets on festivals, she would always say this year “I won’t prepare much, we would buy sweets instead” and still would end up making 3-4 kinds at least at home. For me making sweets at home is an integral part of the festival, as it keeps taking me back to my lovely days, to my mom. (I don’t have tears in my eyes while writing this…not even a single drop).
Shakarpara, Mathri, Namakpara, Chiwda, Gulabjamun, Nariyal Barfi, Mysore Pak were some of the regulars in my mums kitchen. This time I will attempt a few hoping I could get even close to the taste of her preparations.
Starting with Shakarparas, typically these are coated with shakkar (sugar syrup) or jaggery syrup. But as me and my brother didn’t like it that way. My mum started to mix the sugar syrup while kneading the dough and that way it was much more softer and less sweeter, and we loved it.
In this recipe I have done the same but just to make it different I thought of making them round and adding the lemon glaze as a twist you may change it to vanilla or any other glaze or might just omit it. So enough talking now and lets jump to the recipe directly.
Recipe for Shakarpara with Lemon glaze
Yield-40-50 small round Shakarparas
Maida/All purpose flour- 1.5 cup
Oil -1/4 cup approx+ for deep frying
Sugar-1/2 -3/4 cup
Coconut desiccated-3 Tbsp (optional)
Water -to knead the dough
For the Glaze
Powdered sugar-1/2 cup
Corn starch- 1 tsp
lemon juice-4-6 Tsp
- In a bowl mix the flour,coconut & sugar and add oil little at a time and keep mixing.
- As I said you know the shortening is enough to make soft and crisp (khasta dough) when you are make a fist with a flour and it retains shape. (Mums tip)
- So keep mixing the oil till you are able to reach that consistency should be around 1/4 cup oil.
- Now knead a firm dough with water. Keep it aside to rest for 15-20 mins.
- Now make small rounds of these balls and mean while, heat oil in a pan for deep frying.
- Once the oil is medium hot put 10-15 ball at a time and let them cook on low to medium flame for 5-10 minutes. Or until they are nice and golden. Make sure to keep stirring occasionally.**
- The shakkarparas will puff and might not be perfectly round after cooking ant hats perfectly fine.
For the glaze
- Mix cornstarch and powdered sugar well
- Add lemon juice 1 spoon at a time and mix really well.
- Keep adding lemon juice till you get the runny yet thick consistency.
- Once the Shakarparas have cooled drip the glaze generously or just a little bit as per your taste.
- It takes 5 minutes to set and then your are good to go.
- Make sure to give shakarparas enough time to cook thoroughly yet not getting too dark at the top, that’s why the oil temperature and cooking time is crucial. A batch might take anywhere between 5-10 minutes depending on your batch size and oil temp.
- If you are new to this try doing 2-3 at first and see how it comes in around 5 minutes.
- Also let them cool before you taste it as hot ones might feel a bit soft in the middle, but when it cools then you know the actual texture.
- This glaze won’t be as white, because we are using lemon juice and no dairy here.