Regal Shakkar (Jaggery Powder) - 425g

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The initial part of making the dough for Shakkarpare, and frying is easy. However, you need to pay attention while making the sugar syrup. It should be of the right consistency, which is of 2 or 3 threads. My version is prepared a little differently – the sugar is caramelised making this a Caramel Phirni which is simply too good to miss! Doodh Paak Khan MA, Gupta VP, Moharana PC (2001) Watershed prioritization using remote sensing and geographical information system: a case study from Guhiya, India. J Arid Environ 49:465–475 Fine Semolina (Barik Sooji)– A little semolina makes it very crispy. Make sure to use fine semolina and not coarse. The consistency of the sugar syrup is very important for it to crystallize properly over the shakarpara.

Pour the hot melted ghee over the flour and mix with a spoon. This is called Moyan. It makes the shankarpali crispy and flaky.If you want the best sugar replacement, consider date sugar. Technically, it’s just dried dates which are ground up into a powder. The benefit is that dates have a higher concentration of antioxidants and probably a lower GI value ( 6).

Don’t confuse the sweet shankarpali with North Indian Shakkar Para. Although these two are made using similar ingredients, they are very different from each other. Schumn SA (1956) Evaluation of drainage systems and slopes in badlands at Perth Amboy, New Jersy. Geol Soc Am Bull 67:597–646 Average slope of the watershed, S a has direct influence on the erodibility of the watershed. It has been proved by researchers that the more the percentage of slopes is, more is the erosion, if other factors remain unchanged. The values of Average slope vary from 9.27 to 88.50 (Table 5). Relative relief ( R r) It is also made for festive occasions like Diwali, Holi, etc. It is made in most Indian homes for special occasions like family get-togethers, weddings, etc. A special technique, which is explained in the recipe post, is required to get perfect lachha rabdi with no risk of burning.The ghee should be at room temperature and in a semi-solid state. If it’s very warm where you live and the ghee is melted at room temperature, then refrigerate it for a few minutes. ORAC uses the same serving size (100 grams) for all foods tested. That includes when the comparisons are fresh fruits versus dry sugarcane extracts.

DO NOT use confectioner’s sugar which is also sometimes called powdered sugar. It has cornstarch added to it, which might change the texture of shankarpali. Dudhi, milk, milk solids, sugar, ghee, nuts and spices are used in this recipe. It is often served in summer months as bottle gourd is a summer squash. Sugars, when consumed in moderation and from natural sources like fruits and honey, provide the body with energy. Avoiding excessive refined sugars helps prevent spikes in blood sugar levels and reduces the risk of diabetes and obesity.

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Fry only until the shakarpara are light brown in color. They will not look and taste good if the color changes to dark brown. More kheer! But this time with a double twist! Mango Paneer Kheer is a kheer made from paneer and flavoured with mango. My personal favorite is the recipe I am sharing here without the syrup. I’m going to share the original deep-fried recipe with you. However, they can also be baked. Let me warn you: They are highly addictive! Why you’ll love this recipe It’s like comparing fresh basil with an ORAC of 4,805 and dried basil which is 61,063. The reason the dried is higher is because the water content has been removed and hence, there is a great concentration of antioxidants per gram.

You can just add this mixture to your tea and drink it twice daily. Drinking this will help boost your immune system and will help fight the cough. The biggest difference is during the first hour after ingestion. After 2 hours of them, all sugars are fairly comparable with a GI or around 50. Growing up, I was a huge fan of them. And it’s the same now. They’re delicious and addicting when served with a cup of chai. It is hugely popular in North West Punjab, now in Pakistan. This melt in your mouth dessert is prepared with semolina, milk, ghee and sugar. Shakarpara are flour biscuits coated with crystallized sugar syrup, while to make sweet shankarpali, sugar is kneaded along with the flour.Cut the circle into small square or diamond shapes using a sharp knife or a pizza cutter. Fry The Shakkarpara Shakkarpare (plural) are crispy and flaky in texture with a sweet caramelized sugar coating on top. You can try with 50 percent atta (wheat flour) and 50 percent maida or even entirely atta too. But the texture and taste varies.