Shakarpara | Shankarpali Recipe

Shakarpara is a sweet fried snack that is mostly prepared on the occasion of Holi and Diwali. Without these, the festivals have no enjoyment. They are crispy, crackly, and sweet appetizers that consist of flour, sugar, and ghee. It doesn’t need much preparation, is very easy and simple to prepare, and is enjoyed with a sip of masala tea.

About Shakarpara

In Shakarpara, shakar means sugar syrup, and para is a fried sweet cut dough. It is made with all-purpose flour, coated with ghee, and formed into a smooth dough by adding sugar syrup. Lastly, it is fried in ghee or oil. They are sweet and crackly in taste.

It is the most popular dish in North India that is mostly prepared on festivals like Holi and Diwali. It has its own significance by organizing on the occasions and tastes much better on the occasions rather than on normal days. But on normal days, it also tastes good.

There are two ways of preparing this shakarpara. The first is to make the flour dough by adding simple water and frying it in the oil. After that, add it to a sugar syrup until they are coated well with it. The second one is to first make sugar syrup and knead the dough with then fry in the oil, that is what I will show you below.

You can make this shakarpara with all-purpose flour or wheat flour. Making with all-purpose flour is a good choice, but adding half wheat flour is the healthier option. It’s totally up to you what you will choose, but I will suggest making it with both flours.

You can also check the salted version: Namak Pare

Ingredients

• Flour- I take both all-purpose flour and wheat flour in equal ratios. One cup of both of them.

• Ghee- I used homemade ghee for the moan, but you can also use the oil for that. Using oil smells in the dough, that’s why using ghee is a good choice.

• Sugar- I used white refined sugar here. Brown sugar can also be used.

• Oil- I used mustard oil for frying.

How to make shakarpara

1.First take half a cup of sugar and half a cup of water in a bowl on medium heat. Let them come to a boil.

2. When the sugar dissolves properly in water, then it means the sugar syrup is ready.

3. Take 1 cup of all-purpose flour and 1 cup of wheat flour in a parat.

4. Now add 2 tbsp of warm ghee to it.

5. Mix it well so that the flour is coated well with the flour. When you press the flour so it should be like this.

6. Add sugar syrup and knead the flour into a soft and smooth dough.

7. When the dough is ready, leave it for 10 minutes.

8. Now divide the dough into 4 balls of equal parts.

9. Take one ball and roll it with the roller pin about 7-8 inches in diameter.

10. Now cut into a square, rectangle, and diamond shape, whichever you like, with a knife or a cutter. I cut it into a diamond shape.

11. Roll another ball too and cut them in the same shape.

12. Heat some oil in a pan or kadai on medium to high heat.

13. Add the cut shakarpara one by one in the heated oil.

14. Fry them till they are brown in color from both sides.

15. When they reach the brown color, it means they are fried properly, then remove them with the spatula.

16. Place them in a bowl or a platter, and the shakarpara is ready. Repeat the same process with the rest.

Serve this shakarpara with a cup of hot tea. You can serve them with any sauce, chutney, or pickle. They are also a good pack for lunch boxes and for a long trip.

Tips

• Ṭhe shakarpara is made with both all-purpose and wheat flour, or you can make it with only all-purpose flour.

• Fry the shakarpara on low to medium heat only. If you fry them on high heat, they will burn.

• You can add cardamom powder for more flavor when preparing the dough.