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Preparation Time : 30
Cook Time : 20
Total Time : 50
1+1/2 Cup wholewheat flour
3/4 Cup jaggery
1/4 Cup ghee (clarified butter)
1 Tsp fennel seeds
1/2 Cup water + 1/4 Cup extra water to knead
1 Tsp cardamom powder
2 Tblsp sooji/semolina/rava
1/4 Cup almonds
1/4 Cup cashews
First of all dry roast the almond and cashew and let them cool. Grind them into coarse powder once they cool down. Keep them aside.
In a heavy-bottom pan add jaggery powder and 1/2 cup of water and boil it on low flame. Keep stirring it until jaggery is dissolved completely. Switch off the flame as soon as jaggery dissolves. Let it cool down a bit because this syrup required to make a dough.
Combine wheat flour, semolina, almond-cashew powder, ghee, fennel seeds and cardamom powder evenly in a mixing bowl.
Prepare a dough using jaggery syrup. If required add more water to make a dough. Knead for about 5-6 min. Cover and set aside for at least 15-20 mins.
Dust the working surface and divide the dough into two parts. Roll the dough into a large thick circle for about 1/4″. If you want thinner than roll a bit more.
Use a sharp knife to cut them in square or in a diamond shape. Preheat the oven at 200 C.
Grease a baking tray. Remove each cut piece carefully and line in a baking tray.
Bake these for about 8-10 min. Flip the side after half of the time and complete the baking process.
Finally baked shakarpara is ready to serve in snacks. They are healthy with the goodness of dry fruits and jaggery. A great kid’s friendly snack for tiffin box.
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