Shaker Paray also known as Khurma, are little pieces of rolled dough fried in oil till golden and glazed in a sugar syrup. If you love Balushahi (Pakistani Sweet), you will also love these buttery, flaky, golden fried biscuits as the ingredients and method for both Balushahi and Shakar Paray are almost identical.
This Shakar Paray recipe is a treasured family recipe and has been passed on from one generation to another. My grandmother gave this recipe to her daughters and my mom passed it on to me. This Shakar Paray recipe has an extra special place in my heart as it one of my Mother’s signature recipes. She makes it several times in Ramadan and my cousins and extended family keep requesting her to supply flaky batches of Shakar Paray throughout the year.
The dough for this recipe is fairly basic, the syrup used to glaze fried Shakar Paray however requires some patience. You need to coat these Shakar Paray in a ‘2 string sugar syrup’. 2 string is an Indian method to test the consistency of a syrup. Once the sugar has dissolved and syrup starts to bubble, you can check for the consistency of your syrup by taking a slightly cooled drop of syrup between your thumb and index finger. When you pull your fingers apart you will see strings of sugar syrup webbed between your fingers. If there is no string, it means the syrup has not reached the desired consistency. If 1 string forms, the syrup is almost there for this recipe (Some recipes like Jalebi, Gulab Jamun etc. call for 1 string sugar syrup, so you can stop here). For Shakar Paray continue to cook the syrup until 2 strings form between your fingers. For better understanding I have attached some pictures in the Method section.
Shakar Paray can be stored for up to 2 weeks in an airtight jar. They are great to serve as a tea-time or after dinner treat.
For Shakar Paray:
- All purpose flour 2 cups
- Ghee or Clarified Butter 2 tbsp + 1tbs for layers
- Salt a pinch
- Yogurt 2 tbsp
- Baking Powder 1/2 tsp
- Water 1/2 to 3/4 cup
For Sugar Syrup:
- Sugar 1 cup
- Water 1/2 Cup
- Cardamom 1
- Cardamom Powder 1/4 tsp
In a bowl combine ghee, salt, yogurt, baking powder and flour. Using your fingers crumble ghee into flour until all the ingredients are well incorporated. Gradually add water and knead flour into a soft dough. Allow the dough to rest for 15 minutes.
After 15 minutes knead the dough for 2 more minutes. The dough should be stretchy yet soft. Divide the dough into two balls. With the help of a rolling pin roll out each ball very thinly (about 1-2 mm) on your kitchen counter and spread a very thin layer of ghee on its surface. Roll dough into a tight swiss roll, and using a sharp knife cut into 1/4 inch cylinders.
Fry rolled cylinders on low heat till golden. Once Shakar Paray are golden, transfer them to a plate lined with absorbent paper with the help of a slotted spoon.
To make the sugar syrup combine water and sugar in a pot with cardamom and cardamom powder. Gently cook on medium heat until sugar is dissolved and syrup begins to thicken. To test the consistency of sugar syrup, place a slightly cooled drop of syrup between your index finger and thumb. When you pull both fingers apart 2 strings of syrup should be visible between your finger and thumb. For visual cue check pictures attached below.
Once syrup reaches desired consistency, remove from heat and allow syrup to cool slightly. Coat or glaze fried Shakar Paray in warm syrup in batches. Transfer glazed Shakar Paray onto butter paper in a single layer. Once the syrup dries you can transfer Shakar Paray into an air tight jar. Shakar Paray can be stored in an airtight jar for up to 2 weeks.