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Shakarpara recipe | shakarpali recipe | sweet shakarpali | how to make shakarpara

Author Nehas Cook Book
3.75 from 8 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box

Ingredients
 

  • 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

Instructions

  • 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.

Notes

  • 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.