Second generation recipe of Shakkar Paare from Saharanpur, Uttar Pradesh
Archit @architlost's shared a cherished recipe of Shakkar Paare, passed down through his Amma (paternal grandmother). These sweet semolina cookies are crafted with a blend of 50% semolina and all-purpose flour, kneaded with care alongside salt, generous amounts of vegetable oil, and warm water. The dough is skillfully rolled out and cut into diagonal fingerlings, then delicately fried in hot oil (exact temperature not specified; tradition dictates testing readiness by dropping a bit of dough and observing its rise). Once cooled, these savory Namak Paare are immersed in a steaming bath of sugar and water, heated until the sugar forms delicate strings between the fingers thrice over. With finesse akin to a halwai, each biscuit is meticulously handled, cooled, and savored, echoing the heartfelt refrain: "carbswon."
In his words, when friends or family visited Delhi for more than three days, a trip to the Taj Mahal was a must. Each visit revealed new tales from tour guides, adding layers to the familiar story of love and craftsmanship. Stories of a black Taj Mahal, harsh punishments for workers, and secret tunnels to New Delhi intrigued me, despite contradicting my online research. These embellishments, like creative hooks, enhanced our understanding of this wonder of the world.
Her cooking, guided by senses rather than precise measurements, relies on a pinch of this and a handful of that, judged by how it looks rather than strict recipes.
In Hindi, this idea of approximation is called 'Andaaza,' prevalent in Indian cooking, especially in my Amma's (paternal grandmother's) recipes. Her cooking, guided by senses rather than precise measurements, relies on a pinch of this and a handful of that, judged by how it looks rather than strict recipes. I've learned not to question her methods but to translate them into more structured recipes for those who can't cook solely by 'Andaaza.' Hindi's grammatical versatility beautifully captures this essence.
Ingredients
- 250 grams semolina flour
- 250 grams all purpose flour (maida)
- 150 grams vegetable oil
- 1/2 cup of warm water (approx)
- 2 teaspoon of salt
- 1 teaspoon carrot seeds (optional)
- 2 cups of powdered sugar
- 1 cup of water
- Weigh out your flour and mix in a large flat plate along with salt and the carrot seeds (if you’re using them)
- Add the oil and mix well with your hands until you reach the consistency of damp sand
- Slowly add the warm water and mix until you achieve a relatively sticky yet pliable dough that comes together.
- Begin to heat the oil on low to medium heat and divide the dough in 3 equal sections and begin to roll out one while keeping the other two under a damp muslin cloth
- Roll the dough round on your workbench, about 1/2 inch thick
- Make longitudinal slits all the way down, 1/2 inch thick
- Cut each strip diagonally every two inches
- Add the strips into the oil and cook until lightly browned
- Remove from the oil and place in a large sieve with a bowl underneath to remove excess oil.
- In a heavy wok, add the sugar and water and cook down in medium high heat until the syrup begin to form stings when placed in your two fingers, about 6 minutes
- Add the cooked cookies into the syrup and move constantly, pushing the cookies in the bottom to the top
- Cook until all the sugar syrup has been soaked in and the pan is dry and coated with dried sugar. Place on a baking sheet and let it cool.