Shakkar Para is a crispy & tasty sweet made by frying diamond shaped flat rolled dough of wheat flour, ghee & milk and caramelizing them. Shakkar Para is a traditional cookie type sweet biscuits – quite popular in North India and commonly made during Diwali & special occasions.
Shakkar pare recipe with step by step pictures – Shakkar Para or Shankarpali is the sweet version of Namak Pare which I posted few days back.As mittu loved the snack I was way too tempted to try the sweet version too and as I expected she loved this too and kept asking for more,she has demanded me to make it again but in a huge batch for her to munch for a week it seems 😀 I have to make it soon as today I made a very small batch on trial and its already done.I googled for recipes and had a confusion with Shakkar Para and Shankarpali, but finally found in wikipedia that this same snack is called Shakkarpara in Gujarati and Shankarpali in Marathi.Though there is a mild difference between Shakkarpare and Shankarpali recipes, I thought to try a version which kind of combines both recipes,so saw the ingredients list in wikipedia and tried it on my own.Shankarpali does not have this sugar syrup coating and look more like this sweet diamond cuts though the recipe is different from it.
Now lets get on to learn how to make this easy sweet snack Shakkar Pare..Shall we?!
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Shakkar Para | Shankarpalli
Ingredients
- 1/2 cup heaped wheat flour
- 1/2 tsp fine rava
- 1/2 tbsp ghee
- less than 1/8 cup milk
FOR THE SUGAR SYRUP:
- 1/4 cup sugar
- 1/8 cup water
Instructions
Making Para:
- In a mixing bowl, take wheat flour, add ghee and fine rava to it. Then take it out and knead it once.
- Mix well with your hands, it ill resemble bread crumbs. When you press it it should hold together that's the right texture.
- Now add milk little by little to form a smooth non sticky dough. Cover with a muslin cloth and rest for 10mins.
- Now knead it once, then roll it using a chapathi roller to slightly thick.
- Then using a knife or pizza cutter draw lines to form small diamonds.
- Carefully separate the pieces.
- Now heat oil – add few pieces, do not overcrowd. It will slowly come up and change color.
- Do not keep the flame in high, low medium should be fine. Keep rolling and flipping over to cook evenly.
- Deep fry till golden brown on both sides.
- Take it out and drain in tissue paper. Likewise fry the remaining. Set aside.
Making Sugar Syrup:
- To make sugar syrup – First take sugar in a pan, add water to it till immersing level, keep stirring till sugar completely dissolves.
- Cook till the syrup becomes thick. Keep a small plate with water in it, when you pour a drop the sugar syrup it should not dissolve and it should stand still. That's the right consistency, now switch off.
Making Shakkar Para:
- At this stage add the cooked biscuits into the sugar syrup. Toss it well for even mixing and coating of sugar syrup. In few mins it will become dry with sugar coated on the biscuits.
- Cool down, spread it then store in airtight container.
Notes
- While rolling, do not roll it thin, it should be slightly thick like crackers.
- You can prick holes with a fork before frying the biscuits to avoid puffing like I did for namak pare.
- If you are scared about missing the right consistency, check for one string when it forms a thick one string add the biscuits and keep stirring with the flame on and when it starts to harden and white patches appear here and there switch off.
- You can also increase sooji to 1 tsp if you want a more crunchy version.
- Fry until its golden brown else it will become chewy and not crispy.
- You can make it fully with maida too or use wheat flour fully too.
Shakkar Para Recipe Step by Step
- In a mixing bowl,take wheat flour,add ghee and fine rava to it. Then take it out and knead it once.
- Mix well with your hands,it ill resemble bread crumbs.When you press it it should hold together thats the right texture.
- Now add milk little by little to form a smooth nonsticky dough.Cover with a muslin cloth and rest for 10mins.
- Now knead it once.then roll it using a chapathi roller to slightly thick.Then using a knife or pizza cutter draw lines to form small diamonds as shown below.
- Carefully separate the pieces.Now heat oil – add few pieces,do not overcrowd.It will slowly come up and change color.Do not keep the flame in high,low medium should be fine.Keep rolling and flipping over to cook evenly.
- Deep fry till golden brown on both sides.Take it out and drain in tissue paper.Likewise fry the remaining.Set aside.
- To make sugar syrup – First take sugar in a pan,add water to it till immersing level,keep stirring till sugar completely dissolves.
- Cook till the syrup becomes thick.Keep a small plate with water in it,when you pour a drop the sugar syrup it should not dissolve and it should stand still like shown.Thats the right consistency,now switch off.
- At this stage add the cooked biscuits into the sugar syrup.Toss it well for even mixing and coating of sugar syrup.In few mins it will become dry with sugar coated on the biscuits.
Cool down,spread it then store in airtight container.
Expert Tips
- While rolling, do not roll it thin,it should be slightly thick like crackers.
- You can prick holes with a fork before frying the biscuits to avoid puffing like I did for namak pare.
- If you are scared about missing the right consistency, check for one string when it forms a thick one string add the biscuits and keep stirring with the flame on and when it starts to harden and white patches appear here and there switch off.
- You can also increase sooji to 1 tsp if you want a more crunchy version.
- Fry until its golden brown else it will become chewy and not crispy.
- You can make it fully with maida too or use wheat flour fully too.
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