Shakkarpara

SHAKARPARA

✨ A festive favorite that melts in your mouth – sweet, crunchy Shakarpara!

Shakarpara, also known as Shakkar Para, Shakkar Paray, Shakkar Pare, Shankarpali or Khurma is a timeless treat that brings back memories of childhood winters, festive celebrations,and homemade goodness. This crispy, sugar-coated snack was a cherished treat in North Indian households, especially during Diwali and Holi. I still remember how the sweet aroma of sugar syrup and freshly fried Shakkarpare would fill the air, and we’d eagerly wait for them to cool before sneaking a few!

Shakarpara Recipe

Khasta, meetha and full of nostalgia—Shakarpara is every Indian home’s crispy delight! Today, I am sharing my tried and tested recipe that’s been passed down through generations, now made with love in my kitchen. It’s a perfect snack to make ahead and store and I promise—once you taste one, you can’t stop at just one!

📝 Ingredients

For Dough:

• All-purpose flour (Maida) – 250 gms

• Refined oil – 2 Tbsp (for moyan)

• Water – as needed for kneading

• Refined oil – for deep frying

For Sugar Syrup:

• Sugar – 2 cups

• Water – 1 cup

🍽️ Instructions

1. Prepare the Dough

• Sieve maida into a deep bowl or plate.

• Add 2 tbsp of refined oil. Mix thoroughly. This step is known as adding moyan, which ensures a crispy texture.

• Gradually add water and knead a firm but smooth dough.

• Cover and let it rest for 15–20 minutes.

2. Shape the Shakarpara

• Divide the dough into 5–6 equal portions and make balls.

• Roll out each ball into a thick disc (like a roti) using a rolling pin. The dough spread (roti/chapatti) must be thick .

• Cut into squares, diamonds, or long strips using a sharp knife or cutter.

3. Fry the Pare

• Heat oil in a deep kadai or pan on medium flame.

• Drop the cut pieces into hot oil and fry on low flame until they turn golden and crispy.

• Remove with a skimmer (jhara) and place on a paper napkin to absorb excess oil.

4. Make Sugar Syrup (Do Taar ki Chashni)

• In a pan, combine 2 cups sugar and 1 cup water.

• Boil until sugar dissolves. Continue heating on low flame for 3–4 minutes.

• Check for two-string consistency: Drop a little syrup in a bowl and touch between thumb and finger—two threads should form when pulled apart.

• (Optional) If sugar is not clear, add 2–3 tbsp milk while boiling. Skim off the foam to get clean syrup.

5. Coat in Sugar

• As soon as you finish frying each batch of pare, dip them in the warm sugar syrup.

• Stir gently so each piece is coated evenly.

• Allow them to cool. As they rest, a beautiful fine sugar layer will form on the surface.

6. Ready to Serve

Once the sugar-coated Shakarpara have cooled completely and the syrup layer has set, they are ready to be enjoyed. These golden, crispy delights have a satisfying crunch and a sweet outer layer that melts in the mouth — a perfect harmony of texture and flavor.

Serve them as a festive treat during Diwali or Holi, offer them with evening tea or simply snack on them whenever a sweet craving strikes. Stored in an airtight container, Shakarpara stay fresh and tasty for up to two weeks, making them an ideal make-ahead snack for celebrations and family get-togethers.

📝 Recipe Notes for Shakkarpara

1. Type of Flour (Maida):

Use finely sifted all-purpose flour (maida) for best texture. Make sure to sieve it before use to avoid lumps and ensure a smooth dough.

2. Moyan Matters:

The 2 tablespoons of refined oil added to the flour (called moyan) is essential for making the shakkarpara crispy and flaky. Don’t skip this step!

3. Dough Consistency:
Knead a firm dough. Soft dough can result in soggy or chewy shakkarpara, while a stiff dough ensures they puff up and stay crunchy.

4. Resting Time:

Allow the dough to rest for 15-20 minutes. This helps the gluten settle, making it easier to roll and cut into desired shapes.

5. Thickness of the Roti:

Keep the rolled dough slightly thick—thinner ones may become too crisp and lose the desired texture after coating in syrup.

6. Frying Technique:

Always fry on low to medium heat. High heat may cause them to brown too quickly from the outside while staying undercooked inside.

7. Shape Creativity:

Though traditionally square or diamond-shaped, you can experiment with long strips, triangles, or even festive cookie cutters for fun shapes.

8. Two-String Sugar Syrup (Do Taar ki Chashni):

This is the key to getting that perfect sugar coating. Test by pinching a drop between your fingers—two threads should form. This step takes practice, but it’s worth mastering.

9. Cleaning the Sugar Syrup:

If the sugar isn’t very clean or contains impurities, add 2–3 tablespoons of milk while boiling the syrup. A frothy layer will rise to the top—remove this with a spoon. You’ll be left with clear, clean syrup ideal for coating.

10. Cooling and Storage:

Let the sugar-coated shakkarparas cool completely before storing. Store in an airtight container and they’ll stay fresh and crunchy for up to 2 weeks.

11. Optional Flavors:

You may add a pinch of cardamom powder or fennel seeds (saunf) to the dough for a subtle flavor twist. I prefer not to add any flavor in the dough as I like plain sweet crispy shakkarpare.

🕒 Time & Servings

• Preparation Time: 30–35 minutes
• Cooking Time: 25–35 minutes
• Serves: 15–18 people

💬 Let’s Connect!

I hope you try this traditional recipe of Shakkarpara and enjoy it with your family.

💛 Please like, comment, and share this recipe. I’d love to hear your thoughts and any twists you add to it.

📌 Don’t forget to follow Aroma from the Kitchen for more such soul-satisfying recipes.

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• Gajar ka Halwa Recipe

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Happy Cooking!

Thanks for stopping by! 🌸