Shakkarpara Recipe: Adding sugar to the dough is an easy way to make melt-in-your-mouth yet crispy Shakkarpara/Shankarpali. It’s no longer necessary to mix a sugar syrup and dip the fried dough in it. Producing Shakkarpara the traditional method necessitates making a sugar syrup with a “two string consistency.” This can be challenging because if the syrup is too thin, it won’t adequately coat the dough, and if it’s too thick, it will dry out too quickly.
Weddings and Diwali are the most common occasions for making shakkarpare. They can be sweetened with jaggery/gur or savoury with methi, carom seeds/ajwain, cumin, and black pepper. Because they are salty, the savoury variant is called Namak Pare.
Apart from the fact that it eliminates the task of making sugar syrup separately, I love that the semolina gives it a great crumbly, crunchy texture, and the sugar is just right—not overly sweet! Of course, if you prefer it sweeter, add extra sugar. It can also be seasoned with crushed fennel seeds or ground cardamom powder.
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Shakkarpara Recipe Card:
- 3 cups All Purpose Flour/Maida
- 3/4 cups Fine Semolina/Sooji
- 1 1/4 cups Confectioner sugar/Powdered sugar/Icing sugar
- 3/4 tsp salt
- 7 tbsp Melted HOT ghee (use oil for a vegan option)
- 175 ml water
- oil for frying
- Flour and salt should be sieved.
- Fine sooji/Fine semolina (optional)
- Mix in the HOT ghee until you obtain a crumbly texture (you know you have added right amount of ghee when you take some flour in your fist and it holds the fist shape)
- Add sugar and mix well
- To make a soft dough, drizzle in a little water at a time (sooji will absorb water so do not make a tight dough)
- Cover the dough and set it aside for 30 minutes to rest.
- Divide the dough into 6 equal parts.
- Roll into a 7-8-inch circle, thicker than a roti/chapati.
- Using a fork or knife, prick the surface and cut into a diamond shape.
- All of the dough should be rolled out and sliced before being placed on a large tray.
- Heat the oil to 320 degrees Fahrenheit on medium (Drop a piece into the oil, if it comes up immediately, the oil is ready)
- Fry in batches until golden brown, a few pieces at a time.
- Allow to cool before storing in an airtight container. It keeps for 2-3 weeks at room temperature.
For a vegan option, use oil. I microwaved the ghee for 1 minute and 20 seconds to warm it up. You’ll know the dough has adequate fat/moin when it holds the fist shape. As needed, add 1-2 more tsp. Water should also be added in small increments. Keep the dough soft since the sooji will absorb water and tighten the dough after 30 minutes of resting. Before cooking, prick the dough pieces with a fork or knife.
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