Shakkar Para Recipe | Shankarpalli Recipe
Shakkar Para is tasty sweet made with wheat flour, ghee and sugar. It is cut into small diamond shapes and fried till it turns golden brown, then coated with light sugar syrup which gives a coating on top and sweet taste. It is one of those sweets that brings homely and festive feeling at the same time.
Servings2 people
Ingredients
- ½ cup heaped wheat flour
- ½ teaspoon fine rava
- ½ tablespoon ghee
- ⅛ cup milk (+ / -)
FOR THE SUGAR SYRUP:
- ¼ cup sugar
- ⅛ 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 10 minutes.
- 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
- Dough texture – The dough must be soft and smooth, It should not be very tight. If it feels little dry, I just sprinkle some milk and knead it again till it comes together nicely.
- Rolling – Do not roll too thin, otherwise it become hard after frying. I mostly keep medium thick like small crackers so it stay crisp and light.
- Oil temperature – Always fry on medium heat. If oil is too hot, outside become brown fast but inside stay soft.
- Sugar syrup – Cook syrup till sugar syrup does not dissolve, but not too thick. That gives best coating without stickiness.
- Storage – Let it cool fully before storing. Closing while warm will make it lose crispness.
Nutrition Facts
Shakkar Para Recipe | Shankarpalli Recipe
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.
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