Shakkar Pare or Shakkar Para is a festival treat. This is a crisp and crunchy sugar-coated fried biscuit. This is an ideal sweet snack to crunch. In India, it is usually prepared at home during festivals like – Holi, Diwali and Ganesh Chaturthi.
This an easy to cook and store recipe. You will also find it in every tea stall in India. During summer people love to have it before drinking water. So every roadside tea stalls prepare it. In the brief menu of these small restaurants and tea stalls, it fits very well along with Samosa, Kachori, Namak Para, Ladoo and Burfi.
In these restaurants, they also cook it for consuming the leftover sugar syrups. The best part of Shakkar Pare is that you can store it for a week. Firstly deep fried and then coating it with sugar syrup prevents it from decaying. You can also cook it from your leftover Sugar Syrup of Gulab Jamun or Rasogolla.
Shakkar Pare is very popular in Uttar Pradesh, Bihar, and West Bengal of India. Maharashtrians cook a similar recipe which they call Shankarpali. While preparing Shakkar Para we firstly fry it, then dip it in Sugar Syrup. For preparing Shankarpali we mix sweetener in the dough itself and then fry it.
You need not to an expert to prepare Shakkar Pare. All you have to take care of below points.
Tips for Crispy Shakkar Pare Recipe
A perfect Shakkar Para comes out from a tough dough. Thus prepare a tough dough similar to Poori dough.
Though in this recipe I have used refined flour or Maida, you can combine Maida and whole wheat flour to prepare the dough.
Frying is the most important part of this recipe. For this temperature of the oil is an important factor.
So, heat a good volume of oil over medium temperature. And put your raw Shakkar Pare in oil once the oil starts smoking lightly. You can check the correct temperature by putting a pinch of dough in oil. Check the suggestions in the instructions section of the recipe below.
Immediately turn the flame to low after adding Shakkar Pare and fry them in low flame till golden. Frying it on low temperature ensures even cooking of Shakkar Para from inside.
And Yes, do not forget to stir occasionally.
The process of increasing and decreasing the flame is done to maintain a consistent temperature of the oil. Since the temperature of the oil drops immediately after adding Shakkar Para into it. Thus, we initially maintain a high temperature of the oil. Though the temperature of the oil drops after adding a batch of Shakkar para in this oil, the temperature remains consistent.
Thus, you need to increase and decrease the flame while putting every batch of Shakkar Para in oil.
While frying when they turn golden from all the sides immediately drain them from oil and transfer over to the kitchen towel to remove excess oil.
Before dipping Shakkar Pare in the sugar syrup, ensure that the syrup is not very hot but should be still warm.
Thus, as we have noted every point. Now let us begin preparing our Shakkar Pare.
Shakkar Pare Recipe
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 overheat it, we just need molten clarified butter to prepare the dough).
- Take refined flour in a bowl and pour melted clarified butter to the 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 the same bowl and cover it with a 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 this circle into long rectangles, squares, or diamonds shape as desired by you with the help of a serrated knife making a 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 some bowl and cover it with a moist cloth.
- Repeat the procedure with the remaining dough.
How to Fry Shakkar Pare
- Heat the oil in a kadhai 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 the oil to heat up.
- When the clarified butter is hot enough gently slid some cut pieces in oil. Just add as many cut pieces as fit in comfortably and turn the heat to low flame after 2 minutes of adding cut pieces in ghee.
- Fry the Shakkar Pare on low heat stirring occasionally, till crisp and golden brown. If the Shakkar Pares 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 a paper napkin to remove excess oil and let it cool down.
- Fry the rest of the Shakkar Pare with the 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 the 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 cools 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 starts 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 has cooled down you can serve them immediately or store it at room temperature in an airtight container for 2-3 weeks.