બિસ્કિટને ટક્કર મારે એવા સુજીના શક્કરપારા | 9 ટિપ્સ + પરફેક્ટ માપ | કાઠિયાવાડી સ્વાદ

😋 Suji na Shakkarpara | Khasta, Layered & Biscuit-Like Crispy | Perfect Measurement + 9 Tips Want shakkarpara that give the biscuits a run for their money? 🍪 In this video, Bhavanaben shares the perfect measurement and all the small tips for making Suji (Rava) na Shakkarpara that come out super khasta, layered (padvala) and stay crispy for a long time. Even a first-time cook can get these right by following the tips. Watch till the end, don't skip! 🙏 📋 Ingredients (Sweet Suji Shakkarpara) For the dough 1 cup Suji / Rava (thick or fine, anything works, we grind it) 1/2 cup Sugar (you can use sakar / rock sugar instead) 1/2 cup Milk (to dissolve the sugar; water also works, milk gives better taste) 1/4 cup Ghee (for the moan / shortening) 1 spoon Sesame seeds (til) 1/4 tsp Cardamom (elaichi) powder For frying Oil, as needed (medium heat, tested with one piece first) 🔥 Highlights: Why You Should Watch Till the End ✅ The perfect ratio: 1 cup rava : 1/2 cup sugar : 1/4 cup ghee ✅ How to check the ghee moan with the fist test ✅ Why the dough should stay loose, and why it must rest 15-20 minutes ✅ The oil temperature test using just one shakkarpara ✅ The one thing you should never do right after adding them to the oil ✅ Why the color gets darker after cooling ⏱️ Timestamps / Chapters 00:00 😋 Intro: Biscuit-like khasta shakkarpara 00:30 📋 Tip 1: The perfect measurement 01:15 ⚙️ Tip 2: Grinding the rava 01:50 🥛 Tip 3: Dissolving sugar in milk 02:30 ✊ Tip 4: The fist test for ghee moan 03:30 ⏳ Tip 5: Loose dough and resting 04:40 🔪 Tip 6: Rolling thickness and cutting 05:30 🌡️ Tip 7: Oil temperature test 06:20 🍳 Tip 8: Frying without touching 07:10 🎨 Tip 9: The right color and the layers 08:00 🙏 Outro ❓ FAQs Can I use thick (jadi) rava for shakkarpara? Yes. Thick or fine rava both work because the rava is ground fine before using. Can I use water instead of milk to dissolve the sugar? Yes, water works too, but milk makes the shakkarpara tastier. Why is ghee moan so important? Ghee moan makes the shakkarpara khasta and gives the layers. If you make a fist and it holds its shape, the moan is perfect. My dough looks loose, did I do something wrong? No. Suji absorbs liquid, so keep the dough loose and rest it for 15-20 minutes. It firms up perfectly on its own. How should the oil be? Not too hot. Drop one piece: it should sink to the bottom with only light bubbles. If the oil is too hot, they turn red outside and stay raw inside. Why not stir them __________________________________ Join this channel to get access to perks:    / @kathiyawadiswad   For any business enquiries you may email us at : teamkathiyawadiswad@gmail.com Please do like share and subscribe to our channel for more videos. You can also follow us on ❤️❤️instagram ❤️❤️ :   / kathiyawadiswad   ❤️❤️ facebook ❤️❤️ :   / kathiyawadiswaad   Our all social medial platform links are available at : https://linktr.ee/kathiyawadiSwad #Kathiyawadiswad #bhavanbenrathod #vanagikhajana