Diwali Recipes, Traditional Recipes & Sweet Recipes Shakkar Pare, Mathri

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Diwali Recipes, Traditional Recipes & Sweet Recipes Shakkar Pare, Mathri


Save time. Counterfeiting is prevalent at this point, so instead of bringing in food from the market at this point, cook it yourself at home. Here are some easy Diwali recipes that you can use to surprise your guests.

As soon as you mention the name Deepawali, the taste explodes in your mouth (Diwali Ke Pakwan). Because on this day a variety of delicious dishes are prepared at home. At home, mothers and grandmothers together make different kinds of sweets, namkeen, etc. for Diwali, which cannot be found in any other festival (Diwali Kerie Mitayan). Diwali offers not one but many types of food that can bring a taste to everyone's palate.



If you're also looking for a special recipe for Diwali, today we're here to help and show you how to make the day special and make this festival unforgettable.

Variety of Diwali dishes

dd ghee or oil and puree well.

Put Maida in your fist and crush it like a pedal.

Then add lukewarm water i.From

Then with a damp cotton cloth he covers for 30 minutes, until the dough is stiff


Make small balls from this dough and take small balls.

Once all the balls are formed, fry them.

It's done, the hot curry/Matori is ready.

Note: When preparing the matisse, add a small bowl of semolina to 1 kg of all-purpose flour

to crisp the mattis.


Shakkar Pare Recipe

Material

Fine flour

jaggery/sugar

lukewarm water


Desi Ghee/Refined

oil or ghee for frying

The process

First knead maida powder with water.

Wrap in a damp cotton cloth and leave for 30 minutes.

Make a big ball out of it and roll it into a part or a big pot.

Next, cut it into any shape with a knife.

Heat the oil in a frying pan and fry the shacarpalo.

Pour water into a second pan and add jaggery or sugar. Be careful not to use too much water and make syrup with wire.

When frying, do not fry all the way through, but leave them slightly incomplete.

Pour Shacarpalo directly into the syrup after frying and shake hands frequently.

After pouring the syrup, shake it slowly so that the syrup sinks to the bottom.

Fry him in sugar syrup for 1-2 minutes, then take it out and the Shakarpare is ready.

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