Baked Shakarpara / Shankarpali Recipe

 

PREP TIME

25 mins

COOK TIME

15 mins

TOTAL TIME

40 mins

Serves: 3 cups of tiny sweet bites

Ingredients

• 1 cup / 125 grams Wheat flour / atta
• 1 tablespoon / 9 grams Cornstarch / white corn flour
• 2 tablespoons / 20 grams rawa / semolina flour
• 5 tablespoons melted ghee OR oil
• ½ cup / 70 grams jaggery / gur
• ½ teaspoon baking powder
• 3-4 tablespoons water to bind the dough
• ¼ teaspoon salt

Instructions

1.  In a microwave safe bowl add jaggery, water and microwave for 30 seconds.
2.  Remove and stir for the sugar to melt completely. Alternately you may add hot water to the sugar to melt.
3. Once the mixture has cooled down or a bit lukewarm add in the wheat flour (atta), Semolina flour (rawa), cornstarch and salt.
4.  Mix well to form a stiff dough.
5. Wrap the dough and let it rest in the fridge for 15-20 minutes. (it's an important step for flaky shakarpara)
6. Take out the dough from the fridge and divide into 3-4 parts.
7. Roll the dough to desired thickness. The final outcome highly depends on the way you have rolled the dough.
8. Roll it thin and you have very crunchy biscuits. Roll it thick and you have tender biscuits.
9. Pre heat oven to 375 deg F. Line a baking tray with the diamond cut biscuits. Do not overlap them. You can bake them in batches too.