Festivals are all about preparing homemade snacks and sweets, colors & fun, and get-togethers. So, what are you planning for this festive season? Nothing planned yet, then let us help you make some. What do you think about Chocolate shakarparas and Chocolate Gujiya?
So, let’s start with Chocolate shakarparas. These are a tweak to the normal sweet shakarparas.
What all is needed?
• 200 grams or 1 cup all-purpose flour/maida
• ¼ cup sugar
• 2 – 2.5 tbsp cocoa powder
• 40 ml or slightly less than ¼ cup water
• Pinch of salt
• 2 tbsp ghee
• Oil for deep frying.
If you have all these, let’s get started then…
1. In a sauce pan, combine water and sugar. Heat it on a moderate flame till the sugar is dissolved. Keep stirring periodically.
2. Turn off the flame after the sugar dissolves and add ghee to it. Keep the mixture on isde after mixing it properly.
3. Take a pinch of salt, cocoa powder, and miada in a wide bowl. Mix and bit by bit add the ghee & sugar syrup blend to it. Knead all into firm yet smooth dough.
4. Don’t add the entire mixture at the same time. After adding the blend, if the dough seems to be dry, little water can be added.
5. Keep the dough at side for 15-20 mins. Do cover it.
6. Then, once again knead it and make that dough’s 2-3 round balls. Take one of it and roll into a large round of intermediate thickness. With knife, then cut in any favorite shape like diamond.
7. And now its time to deep fry these shakarparas. For this, heat the oil and fry them in batches on a moderate blaze. It will be a bit soft after taking out from, but when cooled, they will be crisp. Note: Avoid over-frying
8. Drain the shakarparas on a paper towel. They are ready to be served.
Ready to move to our next recipe? It’s time for Chocolate Gujiya now.
What all is needed:
For the dough
• Water for kneading dough
• 1 tbsp clarified butter/ghee
• ½ cup all-purpose flour/maida
For the filling
• 1/3 cup desiccated coconut
• 1/3 cup semi-sweet chocolate chips
• ½ teaspoon ghee
• 8-10 cashews, roughly chopped
• 15 raisins
• 8-10 almonds, roughly chopped
• 1 tbsp powdered sugar
For the dough
1. Combine ghee and maida in a wide bowl. Mix properly and knead into firm yet soft dough by adding water bit by bit.
2. Keep it aside and covered for 15-20 mins.
For the filling
3. In a non-stick pan, heat ghee on low blaze. Add desiccated coconut and sauté for 2 mins.
4. Add chopped cashews and almonds to it along with powdered sugar and raisins.
5. Blend and sauté for around 1-2 mins. Keep the fire on low.
6. Let the mixture cool down after taking it off from flame.
7. Put chocolate chips in a microwave safe bowl and microwave them for 30 sec. take them out from microwave and mix. Do it again. Keep doing that till all chocolate melts.
8. Now this melted chocolate is to be added to the coconut mixture. Blend it properly and our stuffing is prepared.
Making Chocolate Gujiyas
9. The dough should be kneaded once more and split into small balls.
10. Sprinkle a little flour and spread out the dough in a tiny circle.
11. Place the coconut-chocolate stuffing in the middle and apply water on the circles’ edges.
12. Crease into half that will make it look like a semi-circle or half-moon. Press the ends lightly with fingers and with a fork, seal them. Otherwise, one can also curl the ends and make pleats.
13. Make all the gujiyas.
14. Now it’s frying time. Let the oil heat up. Once sufficiently hot, dip the gujiyas and fry on a moderate fire. Remove them on an absorbent paper to get rid of excess oil.
The gujiyas are ready to be relished. Just yummmm, isn’t it?