Shakarpare (शकरपारे) also known as shankarpali is popular and traditional Indian sweet snack that is generally made during wedding or Indian festival like Diwali. Shakarpare are made with all purpose flour (maida), deep fried in ghee and coated with thick sugar syrup. These diamond shaped snacks are easy to make and loved by everyone. This recipe needs only three ingredients maida, sugar and ghee.
Shakarpare can be made in two ways. It can be made by kneading the dough with sugar syrup or by coating with syrup. In this recipe, I have deep fried shakarpare and then coated them with syrup. The important part of making shakarpare is sugar syrup. It should be of the perfect consistency which is of 3 threads. When you add the fried pare to the sugar syrup, toss them together and then switch off the flame. The sugar will crystallize in few minutes and coat all shakarpare. When they cool down, store them in an airtight container.
It can be made without any occasion and served with tea or coffee as an evening snacks.
Cuisine: Indian
Course: Sweet
Prep. Time: 15 minute
Cooking Time: 30 minute
1/2 cup ghee or Oil
Oil for deep frying
½ cup water
Mix them with your fingers. Press some flour between your palm, the mixture should be able to hold itself together. It means oil is enough.
Now add little water at a time and start kneading the dough. Make a stiff dough. Water quantity may vary. Cover the dough and keep aside for 10-15 minutes.
After 15 minutes knead the dough once again. Divide the dough in 2 parts. Make a ball and roll each in a thin circle with the help of a rolling pin. Cut the circle in long rectangles or diamonds as you desire. Cut them like namakpare.
Heat oil for frying in a kadhai or pan and when it is hot, add a few pieces in the oil.
Do not overcrowd them. Fry the shakarpare on both sides on low heat till light brown color.
Remove from oil and drain excess oil. Keep on paper towel so that it absorbs the excess oil.
Heat it over medium flame. Gently bring to boil and stir. Continue cooking the sugar syrup till it starts getting sticky.
To check, take 1 to 2 drops in a bowl and take it between your finger and thumb. Check if there is formation of long thread while stretching the fingers apart. Syrup is ready, turn off the flame.
Quickly add all pare in this syrup and mix evenly so that all the shakarpare are coated with the sugar syrup.
Stir the sugar coated shakarpare with a spoon to separate them out else they’ll stick to each other. Mix very well and be quick. The sugar crystalizes soon and start coating the pare.
Let them to cool completely. Then store in an airtight container for up to 10-15 days.
Shakarpare can be made in two ways. It can be made by kneading the dough with sugar syrup or by coating with syrup. In this recipe, I have deep fried shakarpare and then coated them with syrup. The important part of making shakarpare is sugar syrup. It should be of the perfect consistency which is of 3 threads. When you add the fried pare to the sugar syrup, toss them together and then switch off the flame. The sugar will crystallize in few minutes and coat all shakarpare. When they cool down, store them in an airtight container.
It can be made without any occasion and served with tea or coffee as an evening snacks.
Cuisine: Indian
Course: Sweet
Prep. Time: 15 minute
Cooking Time: 30 minute
Ingredients:
2 cup Maida1/2 cup ghee or Oil
Oil for deep frying
For sugar syrup:
1.5 cup sugar½ cup water
Instructions:
Sieve the flour and add oil in a bowl.
Mix them with your fingers. Press some flour between your palm, the mixture should be able to hold itself together. It means oil is enough.
Now add little water at a time and start kneading the dough. Make a stiff dough. Water quantity may vary. Cover the dough and keep aside for 10-15 minutes.
After 15 minutes knead the dough once again. Divide the dough in 2 parts. Make a ball and roll each in a thin circle with the help of a rolling pin. Cut the circle in long rectangles or diamonds as you desire. Cut them like namakpare.
Heat oil for frying in a kadhai or pan and when it is hot, add a few pieces in the oil.
Do not overcrowd them. Fry the shakarpare on both sides on low heat till light brown color.
Remove from oil and drain excess oil. Keep on paper towel so that it absorbs the excess oil.
Sugar syrup coating:
Take sugar and water in a pan.
Heat it over medium flame. Gently bring to boil and stir. Continue cooking the sugar syrup till it starts getting sticky.
To check, take 1 to 2 drops in a bowl and take it between your finger and thumb. Check if there is formation of long thread while stretching the fingers apart. Syrup is ready, turn off the flame.
Quickly add all pare in this syrup and mix evenly so that all the shakarpare are coated with the sugar syrup.
Stir the sugar coated shakarpare with a spoon to separate them out else they’ll stick to each other. Mix very well and be quick. The sugar crystalizes soon and start coating the pare.
Let them to cool completely. Then store in an airtight container for up to 10-15 days.
Tips:
- You can add cardamom powder or saffron strands in sugar syrup.
- Instead of maida you can use whole wheat flour.
- Knead the dough tight like a puri dough.
- Do not reduce oil amount otherwise shakarpare will turn hard instead of getting crispy..
- Fry them on low heat so that they cook from inside.
- Sugar syrup can be made by sugar or gur.
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| Namakpare |
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