Khurma as known in the North Indian states is also known as Shakkar Para in many parts of India. It is a perfect for sweer lovers as it is essenntially a sugar coated munchie! Khurna is popularly a deep fried snack often found in small rectangular pieces or in a triangular shape. I have given a very different shape to my Khurmas which make them more delectable. However you can give it your favourite shape. You can store Khurmas in an air-tight container for about 2 weeks and relish for yourself or serve your guests.

Preparation Time : 40 minutes
Serves : Makes 40-50 Khurmas

Ingredients :

For the dough :
Refined flour /Maida : 500 grams
Refined oil : 2 cups
Salt : 1/2 teaspoon
Lukewarm water as required for the dough

For the Sugar syrup :

Sugar : 2 cups

Water : 3 cups

Rose water / essence : 1 tablespoon

Method :

In a big bowl, take the flour and add the salt. Add 1/2 cup oil and combine well to get a crumble.Make smooth and firm dough by adding lukewarm water and knead it well. Let the dough rest for 30 minutes to 1 hour covered.

wp-image-708078472jpg.jpg

While the dough is resting, take a large bottomed pan or kadhai and add in the sugar and water. The ratio of sugar to water is 2:3. Bring the sugar syrup to a boil and add the rose essence. Simmer for 10-15 minutes. Remove from heat and keep aside.

Now, make small balls and roll it like a roti / chapati / Poori with a rolling pin.

img1475384114134

Now fold the Roti into half and then into another half to get a rectangular piece of dough. Gently press so that the dough does not open up while frying.

 
Now take a clean knife and cut out half inch pieces horizontally. This should make about 10-12 khurmas at one go. Similarly make the other Khurmas.

Heat the rest oil in a kadhai or deep bottom pan, now drop in the Khurma’s in batches of 10-12 and deep fry on medium heat till golden brown. Drain excess oil in a kitchen towel and immediately drop in the sugar syrup while still the Khurmas are hot so that it quickly coats the sugar. 

Let one batch of Khurmas rest in the sugar syrup while the other batch is getting fried and ready to be soaked in the sugar syrup. 

Pick the khurmas one by one with your hand and arrange them on a steel plate. Let the Khurmas cool completely at room temperature. Remember not to cool them under ceiling fan or the crunch of the khurmas will be gone.

Your Khurmas or Shakkar Para are ready to be served with a cup of tea or coffee! Store them in air tight containers and enjoy them for about a week. Need not refrigerate!

Advertisements