Shakarpare(Deep Fried Sugar-coated Pastry)

This is just like Mathri but sugar coated and uber delicious..

Cooled Shakarparas…

Preparation Time – 30 miutes
Makes – Approx 300 gms

INGREDIENTS

200 gms plain flour/all – purpose flour(maida)
A pinch of salt
50 ml oil/ghee
Oil for frying
For sugar syrup:
150 gms sugar
1 tsp milk
Water as required

METHOD

Follow the same procedure for kneading the dough and cutting it out and frying as for Mathri.

http://thefoodsamaritan.com/holi-recipes-mathrideep-fried-indian-pastry/

Keep aside to cool on a large plate or tray.
Take sugar in a heavy bottomed pan or a pressure cooker(without the lid).Add water to a level slightly above the sugar and bring to a boil.Add milk and remove any impurities which float on top of the boiling syrup.

To test if the syrup is ready put a drop of syrup on a plate.Then take it between the thumb and forfinger and stretch it.It should stretch to 1 thread or as its called 1-thread consistency.

Alternatively use a candy thermometer.It should register 220 deg F.
Now grease a large plate or tray and keep aside.Quickly drop the unsalted flour crackers into the syrup and mix so as to coat the syrup on each piece.With a ladle drop the crackers onto the greased tray and separate each Shakarpara as you go.Its easy at this stage as the sugar is hot and the pieces can be separated easily.

The sugar-coated still hot Shakarparas….

Now leave to cool till the syrup hardens over the Shakarpare.It will be easy to remove them from the greased tray.Use a broad knife or a spatula if the syrup sticks on the tray.Separate the Shakarpare from each other.

Store Shakarpare in air-tight containers to retain their crispness.They remain fresh for upto 2 months if stored properly.