Sugar/Jeggary Coated Sakkarpare (Khurma)

Servings:
Making sugar syrup time: 8-10 minutes.
Making dough time: 4-5 minutes.
Frying time: 15-20 minutes.
Total time: 35 minutes.

“Sugar Coated Sakkarpare” also known as Khurma in some regions; is a classic Indian sweet snack that’s crunchy, golden and delightfully coated with a glossy layer of sweetness.

Made with simple ingredients like refiend flour, ghee, and sugar. Khurma is deep-fried until golden crisp and then coated with a glossy layer of sugar syrup.

These crunchy, sweet bites are especially prepared during festivals like Diwali and Holi, filling homes with a delightful aroma and festive joy.

As the syrup cools, it crystallizes beautifully, forming a sweet coating that gives the sakkarpare their irresistible crunch.

In my version of Khurma, I keep the traditional essence alive while adding a personal touch. The dough is kneaded softly with warm ghee, giving each bite a delicate crispyness. A light hint of cardamom enhances the aroma, sometimes I sprinkle a touch of grated coconut or sesame seeds for added flavour.

Sakkarpare are perfect for festive gift or enjoying with a hot cup of tea, a timeless reminder of the warmth and sweetness of homemade Indian traditional sweets.

Ingredients:

Refind flour (Maida): 2 cup
Ghee: 50 gm (for moin)
Water: as required
Ghee/ Cooking Oil: for deep frying
Sugar/ Jaggery: 1 cup
Green Cardamom: 5-6 no.

For making dough:

Take a wide vessel; pour maida and ghee, mix well, knead with water to make semi soft dough. (The dough can be made in food processor also).
Cover and Keep aside, to be used after 10-20 minutes.
Divide dough into 2-3 parts, Roll the ball in 3-4” diameter circle and 1/6” thick (slightly thicker than normal chapati). Apply ½ teaspoon of ghee, fold as shown in the photo, both sides to overlap one another making it three fold.
Apply ghee and fold once more three fold (total 9 fold) to make rectaglular in shape, as shown in the photo, roll to about 1/3” thick.
With a knife cut in square shapes, as shown in the photo. keep aside.

Method:

Take a deep fry pan, put ghee, heat on medium low flame.
To check if ghee is ready put a little piece of dough in the ghee it will come up slowly.
Deep fry square pieces in small batches as per quantity of ghee and size of frying pan, on medium low heat; stir in between.
Fry till it becomes crispy and golden brown in colour (about 5-6 minutes).
Take it out on the paper napkin to remove excess oil; let it cool completely, about half an hour or one hour.
Note: if it is fried on high heat, it will be soft. It will not be crispy.

Method for making sugar syrup:

Take another pan; add sugar with 1/2 cup of water; stir continuously on the lower flame, make sugar syrup (about 5-6 minutes).
Allow to boil sugar syrup till get 2 thread; thread is coming it means this is the right consistency.
Dip this fried square pieces into the sugar syrup.
After 1-2 minutes, continuously stir and toss well, so that all the Shakkarpare are coated with the sugar syrup properly.
It is tendency to crystlises sugar syrup soon, so mix well and quickly.
Take out all in big plate; let it cool to room temparature. once cooled store in air tight container at room temparature. it will remain fresh, even for a month at room temperature.