A simple and easy snack recipe made with only 3 ingredients i.e all-purpose flour (maida), ghee, and sugar. It is mildly sweet, crispy, and crunchy in taste. It is generally prepared during festivals like Diwali and Janmashtami. It is easy to make and store in an airtight container for up to 1 month after frying.
I will share market style shakarpara recipe with a perfect ingredient ratio and a few no-fail tips to help you to make flaky, layered, and biscuit-like melt-in-mouth shakarpara on the first attempt. Do try this!
- Firstly, I made shakarpara dough with maida and sugar-water mixture. Traditionally milk is used to knead shakarpara dough, but to increase its self-life knead the dough with water.
- Shakarpara dough should be stiff and smooth. Do not knead soft dough, I recommend adding a sugar-water mixture in batches while kneading so as to keep it under control. Also, beat shakarpara dough until it becomes slightly soft and smooth. This process will help to make crispy and soft shakarpara.
- you can shape this shakarpara to any desired shape and there isn’t any hard and fast rule for it. as a matter of fact, having square-shaped biscuits is a much easier and quicker option.
- Lastly, for frying, add shakarpara on medium flame, and then lower the flame to make it golden brown. It will become crispy once it is cool down. Also, store them in an airtight container for longer shelf life.
Shakarpara recipe | shakarpali recipe | sweet shakarpali | how to make shakarpara
- 500 grm all purpose flour - maida
- 100 grm or ½ cup melted ghee
- 175 grm or 1 cup sugar
- 175 grm or 1 cup water or as required
- Pinch of salt
- Oil for deep frying
- In a pan, add sugar and water. Stir continuously on medium flame till sugar is completely dissolved. Switch off gas and add white sesame seeds into mixture. Cool down completely.
- Add maida, pinch of salt, and hot ghee in a mixing bowl. Mix well.
- Then add sugar-water mixture gradually into dough and knead knead stiff dough.
- On a kitchen platform or chopping board, Place dough on it and make it smooth with a rolling pin or pestle for 5 minutes until it becomes smooth and soft. You can alternative knead it with your hands.
- Take a medium size ball and roll it medium thick roti.
- cut in square shape or round shape or shape & size of your choice.
- Heat oil and deep fry shakarpara on low flame. It takes around 12-14 minutes.
- Stir occasionally keeping the flame on low-medium.
- Fry till the sweet shankarpalli / shankarpara turns golden and crisp.
- Finally, drain over plate and serve store sweet shankarpara in an airtight container once cooled completely.
- Kneading shakarpara dough with water increases its self-life.
- Cool down the sugar-water mixture completely. Do not knead the dough with a hot mixture.
- knead the tight and stiff dough for shakarpara. Do not knead soft dough.
- beat shakarpara dough until it becomes smooth, soft, and pitable.
- Cut shakarpara into medium thickness. Do not make it thin or thick.
- fry shakarpara on low-medium flame. Do not fry it on high flame.
- Fried shakarpara is slightly soft, but it becomes crispy after it is cool down.