Shakar para- No Maida , No Sugar

Recipe – Video

Note– Please read recipe notes in the end.

Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

In a pan over medium flame add roughly chopped jaggery and water and keep stirring till the jaggery dissolves completely. Now keep it aside and let it come down to room temperature.
In a large bowl add whole wheat flour, semolina and mix well.
Now add ghee and rub the mixture together. It will form a sand like texture and when you will hold it in between your hands tightly, it will form into a ball.
To make the dough, add the jaggery water into two parts and knead for 5-6 minutes and make a firm dough. Cover it with a lid and let it rest for 30 minutes.
Divide the dough into 2 equal parts and form round balls/peda.
On a plain surface roll thick chapatis with a rolling pin and then cut them into small square or diamond shape. Similarly make all the shakar paras.
To fry the shakar paras heat the oil on medium flame. Now carefully add the shakarpara and fry them on low – medium flame for 7-8 minutes till it gets a golden colour crust. They will become slightly large in size after frying and form small layers.
Remove the fried wheat shakarpara’s on a tissue paper and let them cool down completely before storing for upto 2 months.

You can take jeggery powder for this recipe.
While kneading the dough make sure it’s not very soft, else the shakarpara’s wont get the perfect crunchy texture.
Don’t roll the shakarpara’s too thin, else they will become hard and wont get the perfect layers.
Never fry these wheat shakar para’s on high flame, else they will remain uncooked from the center.
You can add sesame seeds too while mixing the dry ingredients.
Let them cool down completely before storing, else they will turn soft.