Shakkar/ Gur & Namak Ke Pare

25-35 minutes
Prep: 10-15 minutes | Cook: 15-20 minutes | Servings: 4-6

Ingredients

For Namak Pare Dough

½ cup Refined flour, मैदा

½ Whole wheat flour, गेहूं का आटा

1 tsp Salt, नमक

1 tsp Ajwain, अजवाईन

¼ cup Ghee, घी

2 tbsp Semolina flour, सूजी का आटा

¼ tsp Sugar, चीनी

¼ tsp Baking soda, बेकिंग सोडा

1 tbsp Curd, दही

1 tbsp Water, पानी

1 tbsp Semolina flour, सूजी का आटा

 

For Shakkar/ Gur Pare Dough

½ cup Refined flour, मैदा

2 tbsp Semolina flour, सूजी का आटा

Whole wheat flour, गेहूं का आटा

¼ cup Ghee, घी

2 tbsp Milk, दूध

2 tbsp Sugar, चीनी

1 tbsp Milk, दूध

2 tbsp Semolina flour, सूजी का आटा

 

Oil For frying, तेल

 

For Jaggery syrup

2 tbsp Water, पानी

2 cups Jaggery, गुड़

1 tbsp White sesame seeds, सफेद तिल

 

Process

For Namak Pare Dough

  • In a bowl add refined flour, whole wheat flour, salt, ajwain, ghee and mix it properly until it looks like bread crumb consistency.
  • Now add semolina flour, sugar, baking soda, curd, water and knead a semi hard dough.
  • Then finish it by adding semolina flour and knead it once and cover and keep aside for 20-30 minutes.
  • Take the dough and roll it using a rolling pin and cut it into your desired shape.
  • Then deep fry in medium hot oil until golden brown and crispy, remove and keep aside to cool down.

 

For Shakkar/ Gur Pare Dough

  • In a bowl add refined flour, semolina flour, whole wheat flour, ghee, milk and mix it properly until it looks like bread crumbs consistency.
  • Now add sugar, milk and knead a semi hard dough then finish it by adding semolina flour and knead it once properly then keep aside for 20-30 minutes.
  • Now take the dough and roll it using a rolling pin and then cut it into your desired shape.
  • Deep fry them in medium hot oil until golden brown and crispy.
  • Remove and let them cool a little, then add them in the jaggery syrup and mix it properly until everything is coated completely.
  • Let it cool down and set properly and store in an airtight container.

 

For Jaggery Syrup

  • In a kadai add jaggery, water and cook them until a soft ball consistency of the syrup.
  • Switch off the flames and add white sesame seeds and keep aside for further use.
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