Shakkar Para | Shankarpalli
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.
Servings2 people
Ingredients
- 1/2 cup heaped wheat flour
- 1/2 teaspoon fine rava
- 1/2 tablespoon 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 and then store in airtight container. Enjoy Shakkar Para!
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 teaspoon 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.
Nutrition Facts
Shakkar Para | Shankarpalli
Amount Per Serving (75 g)
Calories 345
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 10mg3%
Sodium 2mg0%
Potassium 66mg2%
Carbohydrates 70g23%
Fiber 2g8%
Sugar 25g28%
Protein 6g12%
Calcium 10mg1%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!