Shakkarpara Recipe: Introducing Shakkar Para, a crispy, sweet, diamond-shaped Indian snack traditionally enjoyed during festivals like Diwali and Holi. In Maharashtra, it’s known as Shankarpali. Making this snack at home is worth it for its simplicity and the few basic ingredients required, including all-purpose flour, semolina, sugar, ghee, milk, salt, and oil.
There are two methods to make Shakkar Para:
- In the first method, sugar is added to the dough, and diamond-shaped pieces are deep-fried until crispy.
- In the second method, the dough is made without sugar, and the fried diamond-shaped pieces are coated with sugar syrup afterward. The first method is popular in Maharashtra, Gujarat, and South India, while the second method is popular in Rajasthan. This step-by-step recipe follows the first method.
Shakkarpara Recipe Ingredients:
- 1½ cups All-purpose flour
- 1 tablespoon Semolina (optional)
- 2 tablespoons Ghee or Oil
- 1/4 cup Sugar
- 1/3 cup Milk or Water
- A pinch of Salt
- Oil, for deep frying
Shakkarpara Recipe Directions:
- Heat 1/3 cup of milk until warm. Pour into a bowl and dissolve 1/4 cup of sugar in it.
- Add 1½ cups of all-purpose flour, 1 tablespoon of semolina, a pinch of salt, and 2 tablespoons of ghee or oil into the same bowl.
- Mix well to form a firm (stiff) dough. Add a few teaspoons of water or milk if needed. Knead for a minute. The dough should not be soft to ensure crispy Shakkar Para.
- Divide the dough into 2 portions. Shape each portion into a ball and flatten between your palms. Place on a rolling board.
- Roll out each portion into an 8-9 inch diameter round disc, about ¼ inch thick.
- Cut into squares or diamond shapes using a sharp knife. Transfer to a plate.
- Heat oil in a deep frying pan over medium flame. Drop a small portion of dough into the oil to check the temperature.
- When the oil is medium-hot, fry a few diamond-shaped pieces at a time until golden brown, stirring occasionally.
- Remove using a slotted spoon, drain excess oil, and transfer to a plate lined with paper napkin.
- Let them cool at room temperature before storing in an airtight container. They stay fresh for 2-3 weeks.
Shakkarpara Recipe Tips and Variations:
- To make baked Shakkar Para, bake at 180°C for 15-20 minutes until crispy.
- Maintain the amount of ghee or oil for crispy results.
- You can use a combination of all-purpose flour and whole wheat flour or only whole wheat flour instead of only all-purpose flour.
- Ensure the dough is firm (stiff) for crispy Shakkar Para.
- Fry over medium-low heat for crispiness.
- For variation, add 1/4 teaspoon of cardamom powder to the dough.
Taste: Sweet and crispy
Serving Ideas: Enjoy Shakkar Para as a standalone snack or pair with other Diwali snacks or a cup of tea/coffee.
Conclusion:
Shakkarpara Recipe is a delightful Indian snack cherished for its sweet flavor and crispy texture, making it a popular choice during festive occasions. By following the provided recipe and tips, you can create these homemade treats to enjoy with friends and family or as a delightful accompaniment to your tea or coffee breaks.
FAQs about Shakkarpara Recipe
What is Shakkar Para?
Shakkar Para is a crispy, sweet Indian snack often enjoyed during festivals like Diwali and Holi. It’s made from a dough of all-purpose flour, sugar, and ghee or oil, deep-fried until golden brown.
How long can Shakkar Para be stored?
When stored in an airtight container at room temperature, Shakkar Para remains fresh for 2-3 weeks.
Can Shakkar Para be baked instead of fried?
Yes, Shakkar Para can be baked at 180°C for 15-20 minutes until crispy for a healthier alternative to deep-frying.
What variations can be made to Shakkar Para?
Shakkar Para can be made using a combination of all-purpose flour and whole wheat flour or solely whole wheat flour. Additionally, adding cardamom powder to the dough provides a flavorful variation.
What is the key to making crispy Shakkar Para?
To ensure crispiness, it’s essential to maintain a firm (stiff) dough consistency and fry the pieces over medium-low heat.
