Khurme is a traditional Indian sweet snack which is made at home during Holi & Diwali. They can be made at home in a very simple and easy way. Khurme sweet is one of the most basic and traditional Indian sweet. And you need only a handful of ingredients to make it at home.
As you know how much I like heart shape, so here are my kurme in the shape of a heart .
The recipe for preparing sugar coated shakarparas is divided into 3 steps :
Preparing the dough
Preparing sugar syrup & adding shakarpara
Asthas_kitchen is presenting the very best of Indian sweets, do make them at home and enjoy the season of festival.
- 1 cup maida/all purpose floor
- 1 cup ghehun ka atta/wheat flour
- 4 tablespoon ghee, melte
- water for kneading dough (we used slightly less than ½ cup water)
FOR THE SUGAR SYRUP:
- 1 cup sugar
- ½ cup water
- ghee , for frying
FOR THE DOUGH:
- In a wide bowl, mix maida, wheat flour, ghee and knead into a stiff dough adding water gradually.
- We used slightly less than ½ cup water for kneading. If you are using only maida, then you will require less water and similarly more water to be added if using only wheat flour.
- Once you finish kneading the dough, add few drops of ghee and knead again for few seconds.
- Dough should not be soft and smooth. It should be same as that of a puri. Cover and set aside for 15-20 minutes.
- After resting time, knead the dough again. Divide the dough into 6 equal parts. Take one ball and roll it into a big round of medium thickness.
- Cut the sides so that we get even strips.
- Then, make heart shapes using cookie cutter . Prick with a knife.
- Heat ghee for frying shakarparas. Fry shakarparas in batches on a low-medium flame.
- This will take about 8-10 minutes. Drain on an absorbent paper.
- Fry all the shakarparas and let them come to room temperature.
Preparing sugar syrup & adding shakarpara:
- To prepare sugar syrup, add sugar and water in a pan and allow to boil. Keep stirring continuously. Once the syrup starts boiling, reduce the flame to low and check the consistency of sugar syrup.
- You should have a 1 string consistency sugar syrup. Switch off the flame.
- Once shakarparas are cool, add them to the sugar syrup.
- Stir continuously so that all the shakarparas are coated well with the syrup.
- You will notice that the syrup has started to crystalize.
- Remove shakarparas on a plate. Once cooled down completely, store in an ait-tight container.
- Just make sure that when you add shakarparas to the sugar syrup, they should be at room temperature.
- Sugar syrup should have 2 string consistency. If the syrup is very thin/liquid then shakarparas will become soggy & soft.
- Once you add shakarparas to the syrup, stir continuously as the syrup will start to crystalize.
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