Shakkar Pare Recipe
Shakkar para is a popular sweet in warmer parts of India. These sweet, crispy, deep fried traditional Indian biscuit specially served in festivals like Holi and Deepavali. Shakkar para is crispy, flaky fried flour coated with sugar syrup. And the best part is that it can be stored for 2-3 weeks at room temperature. Know how to make this recipe.
Servings: 450 grams
for the dough
- 2 cup refined flour (मैदा)
- 1/4 cup clarified butter (घी)
- 1/2 cup lukewarm water (गुनगुना पानी) or as required
- oil (तेल) for frying
for sugar syrup
- 1 cup sugar (चीनी)
- 1/3 cup water (पानी)
How to make dough for Shakkar Pare
- Take a pan and heat the clarified butter to melt on low flame. Cook it till it melts (do not over heat it we only need melted clarified butter to prepare the dough).
- Take refined flour in a bowl and pour melted clarified butter to above mixture and rub the ghee with the flour, then add lukewarm water in parts and begin to knead. Knead into a stiff dough with water.
- Cover the dough with a moist cloth and keep the dough aside covered for 20 minutes.
How to Make Shakkar Pare
- Knead the dough again lightly.
- Divide the dough into 6 equal parts. Roll each part in your palm to make balls and place all the balls in a same bowl and cover it with moist cloth.
- Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a circle of around 1/2 centimeter thick disc on a rolling board.
- Cut the circle into square, long rectangles or diamonds shape as desired by you with the help of serrated knife making criss-cross pattern on the rolled dough.
- Remove the square, rectangles or diamonds from the rolling board and accumulate all the raw shakkar pare in a some bowl and cover it with moist cloth.
- Repeat the procedure with the remaining dough.
How to Fry Shakkar Pare
- Heat the oil in a kadahi or pan on medium low flame for deep frying shakkar pare. To check if the oil is hot enough put one shakkar para in it. If it comes up briskly and quickly the oil is sufficiently warm to fry the rest shakkar pare. If the dough sits at the bottom you should wait for oil to heat up.
- When the clarified butter is hot enough gently slid the some cut pieces in oil. Just add as many cut pieces as fit in comfortably and turn the heat to low flame after 2 minute of adding cut pieces in ghee.
- Fry the shakkar pare on low heat stirring occasionally, till crisp and golden brown. If the shakkar pare's are not fried on low heat, they will get soft and will not be crispy. Frying takes about 12 to 15 minutes for each lot. So, be patient.
- Drain the shakkar pare on paper napkin to remove excess oil and let it cool down.
- Fry rest of the shakkar pare is same procedure, increasing the heat to medium for a few seconds before adding the next lot.
How to prepare sugar syrup for Shakkar Pare
- For making sugar syrup add sugar, and water in a large pan. Switch on heat on medium flame.
- Cook the sugar syrup till the sugar dissolves, lower the heat and cook till syrup starts bubbling and get sticky and is of 2-3 string consistency.
- To check whether the syrup has reached 2-3 string consistency place a drop of syrup between your thumb and index finger and then move the fingers away from each other, you will see a formation of thick 2-3 strings. This means the syrup is done. Remove pan from heat and keep it aside for cooling
- Once sugar syrup cool down a little (still being warm). You will observe that the syrup starts crystallizing. This is the perfect time to put the fried shakkar pare in it.
How to dip Shakkar Pare in Sugar Syrup
- As soon as the sugar syrup start crystallizing still being warm put the previously prepared shakkar pare in the sugar syrup immediately and start coating the sugar syrup over shakkar pare briskly stirring and tossing the shakkar pare in the syrup.
- The sugar syrup crystallizes very quickly so mix well and be quick.
- Now, place the shakkar pare on a plate to cool down at room temperature. After a while you will observe that the sugar got crystallized.
- Once the sugar got crystallized and shakkar pare have cooled down you can can serve them immediately or store it at room temperature in a air tight container for 2-3 weeks.