Khurma also known as shakkarpara is another sweet snack from Bihar. It is most commonly made during festive season. These are sweet, crispy, melt in mouth sugar-coated biscuits that you can have it any time. You can make and store them in an air tight container up to 2-3 weeks.
- All Purpose Flour or Maida (2 cups)
- Clarified Butter or Ghee (2 tbsp)
- Water (as much needed to make a stiff dough)
- Vegetable Oil (for deep-frying)
For Sugar Syrup –
- Sugar (2.5 Cups)
- Water (1 cup)
- In a large mixing bowl add ghee in all-purpose flour and crumble the flour with your fingers.
- Now, by adding small amount of water, knead a tight dough.
- Divide the dough into 5 equal portions. Take one portion and roll it like chapatti. The chapatti should not be too thick or too thin.
- Now roll the chapatti carefully into cylindrical shape and press the roll with the help of a rolling-pin. Then cut the roll into small cubes. When all the cubes are ready, heat enough oil in a pan for deep-frying.
- Deep fry the cubes on low flame until they become golden and crisp from all sides.
- Drain oil and place them on an absorbent paper and let them cool down.
- To make the sugar syrup, add water and sugar in another pan and bring it to a boil. Keep simmering till a 2-3 string syrup is formed. When the sugar syrup is ready, remove it from the heat and quickly add the fried cubes. Mix gently and quickly with the syrup as it will dry very fast. Make sure all the paras are coated with the syrup evenly.
- Once completely cooled, gently break apart the pieces which are joined together.
- Store them in an air tight container.