Shakkar para is a popular sweet in warmer parts of India. These sweet, crispy, deep-fried traditional Indian biscuits especially 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.
Prep Time 10minutes
Cook Time 55minutes
Total Time 1hour5minutes
Author Punam Paul
for the dough
2cuprefined flour (मैदा)
1/4cupclarified butter (घी)
1/2cuplukewarm water (गुनगुना पानी)or as required
oil (तेल)for frying
for sugar syrup
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.
Shakkar Pare Recipe by Punam Paul from https://punampaul.com/shakkar-pare-recipe/