A Rajasthani Shakkar Para for Holi

Tijara Organic Farm shares a recipe for shakkar para, a delicious snack that marks the festival of Holi.

Shakkar para is a traditional pakwaan. It is a beloved year-round snack, but there are specific times of year when celebrations without shakkar para are incomplete — Holi is one of them. Another is basoda, 8 days after Holi, also known as Sheetala Ashtami, when the lighting of the fire in the kitchen is prohibited, and nothing is cooked or baked on this day. Shakkar para is perfect for days like this, because it keeps well for weeks. Shakkar para is also famously packed for daughters, as they leave home to their marital homes.

RECIPE FOR RAJASTHANI SHAKKAR PARA

Ingredients
700 g coarse whole wheat flour
100 g fine whole wheat flour
50 g ghee
150 g jaggery (crushed)
10 g sesame seeds
10 g fennel seeds
130 ml water
Oil/ghee for frying

Method
Soak jaggery in water until uniformly dissolved
Combine both flours, seeds and ghee. Knead to make a tight dough with jaggery and water. Let the dough rest for 30 minutes.
Roll dough into a large 1-inch thick layer. Cut diamonds or squares out of this, and arrange on a plate.
Repeat until whole dough is done like this.
Set these raw diamond cuts/ shakkar paras, covered by a thin muslin cloth, out in the sun for 3-4 hours.
Now deep fry them in a large wok. (Frying in ghee adds to the flavour).
Store in an air tight container once cooled. It will keep well for a few months.
It is traditionally served with hot milk tea.

Tijara Organic Farm is a sustainable organic & biodynamic farm in Tijara.

ALSO ON THE GOYA JOURNAL