My love for sweets is age old now. Sometimes I wonder if it’s by virtue of being a punjabi. As everyone in the family seems to have it.Perhaps it’s some type of a genetic thing. We don’t feel full if every meal isn’t finished with a sweet.Although now those ghee laden extremely sweet dishes are replaced by a small piece of jaggery or a dried plum or apricot . Yet the craving remains 😊.

There are certain sweets which the taste buds prefer over the others.Shakarpare is one of them. As the Vinayak Chaturthi is approaching I have baked these small cute looking crackers again. This time giving them a healthy twist.

I have used a 250 ml cup for measurements.

Barley Shakarpare

Cute sweet crackers loaded with the goodness of ghee, wheat flour and barley flour.

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Prep Time 1 hr

Cook Time 20 mins

Total Time 1 hr 30 mins

Course Snack

Cuisine Indian

Equipment

• OTG

Ingredients

  

• 1 cup Wheat flour
• 1/4 cup Barley flour
• 1/2 cup Brown sugar
• 1/4 cup Milk + water
• 3-4 tbsp Melted ghee/ unsalted butter
• 1/2 tsp Baking powder (optional)
• 1/2 tsp Cardamom powder
• 1 tbsp Toasted sesame seeds

Instructions

 

• Take water milk mix and add sugar. Heat the mix until the sugar dissolves.Keep it aside to cool.
• Take the flours, wheat flour and barley flour. Add baking powder if you are using it. Mix in cardamom powder nicely.
• Add melted ghee / butter and rub it with flour thoroughly using your hand. You can use a stand mixer too. The flour should look like bread crumbs.
• Add the milk sugar mix gradually to the flour. Make a dough. Mix in sesame seeds.
  
• Rest the dough in refrigerator covered for 20 to 25 minutes.
• Take out the dough and roll between two layers of parchment paper.
• Preheat the oven at 170 C for 10 minutes. Line two oven trays with parchment papers.
• Cut it into squares using a sharp knife or you can use a cookie cutter to cut it into desired shapes.
• Place the crackers in baking tray and bake until the edges are brown. This may take 18-20 minutes.
• Take them out and cool on the wire rack. Store in an airtight container. They will stay good for a week.
  

Notes

The whole grain shakkar pare have a nutty taste. If you prefer the shakar pare with all purpose flour replace half the flour in the recipe with all purpose flour. 

Bake until the edges are light brown. The crackers will become crisp on cooling.