Odisha Gajja in Odisha also known as Shakkar para in North India.
The Odishafamous gajja are crisp and not cloyingly sweet. Even though the rest of India typically makes them around Diwali, these irresistible bite-sized sugar cookies can be seen being enjoyed in Odisha throughout the year. You can prepare them ahead of time and store for months.
One of mine and my dad’s all time favorites.., we can keep munching on these sweet fried crispies whole day long. This recipe belongs to my cousin in Chandigarh who is a foodie herself.
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Even though making gajja isn’t difficult however, care has to be taken when making the sugar syrup. It should be of the right consistency, which is of 2 or 3 threads.
For The Gajja
240grams/2 cups all purpose flour
1/2 cupwateror add more if needed
For The Sugar Syrup
1cupsugaror 150 grams sugar
oil for deep frying
Take 2 cups flour (240 grams) in a mixing bowl or pan.
Add 2 tbsp ghee. The ghee should be at room temperature.
With your fingertips, mix the ghee with the flour very well.
When you press the flour+ghee mixture in your palm, you should get a flour lump like shown in the picture below. The mixture should be able to hold itself together without falling apart.
Now add water in parts. Depending on the quality of flour, you can add less or more water. I added ½ cup water.
Knead to a firm semi soft dough. Neither too soft nor too hard. The dough should be not soft like the dough we make for chapatis.
Divide the dough into three equal parts.
Take one part and roll into a thick paratha of 7 to 8 inches in diameter.
With a knife make long rectangular shapes
Heat oil for deep frying in a kadai or pan. Test the oil temperature by adding a small piece of the dough in the pan. This small piece of the dough should come up gradually and quickly on the surface. If it comes slowly, the oil has a lower temperature and if it comes up too quickly, the oil has high temperature. I fried on medium flame. You can regulate the flame while frying by increasing or decreasing it.
Slid the raw gajja in the medium hot oil.
Depending on the pan size, you can add more or less. But do make sure that there is some space while frying them.
When the gajjas are crisp and light golden, turn over and fry.
Keep on frying them till all of them turn golden.
When you are begin frying the last batch, you can start preparing the sugar syrup. Let all the shakkarpare come to room temperature, before you add them in the sugar syrup.
Sugar Syrup For Gajja Recipe:
Take 1 cup sugar (150 grams) in another kadai or pan. Add ½ cup water.
Keep the pan on a low to medium flame. Stir so that the sugar dissolves.
Continue cooking the sugar syrup till it starts bubbling and getting sticky.
Simmer till you get a 2 to 3 thread consistency in the syrup. To check the consistency, take a bit of the syrup in a spoon. Let it become warm and then take the syrup between your forefinger and thumb. Press and separate the fingers. You should see two to three threads in the sugar syrup.
Once the two to three thread consistency is reached, quickly add all the gajja in the syrup.
The sugar syrup crystallizes soon, so mix very well and be quick.
Now take all the gajja in a plate and allow them to come at room temperature. The sugar syrup will crystallize on cooling.
Once all of them cool down, store gajja in an air-tight box or jar. These stay good for a few months.
I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master.
Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day).
Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.
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