Introduction
Shakarpara, a traditional Indian sweet snack, particularly during holidays like Diwali and Holi. Shakarpara, which is made by deep-frying small pieces of dough and coating them in sugar syrup, is renowned for its crunchy texture and delightful sweetness. Both children and adults will enjoy this little treat as a teatime snack or as a festive gift. This shakarpara recipe’s greatest feature is how few ingredients it calls for while still providing an abundance of crunch and flavor.
Ingredients
- All purpose flour-1 cup
- Sugar- 1/2 cup(Grounded)
- Ghee to fry
- Salt a pinch
- milk to knead dough
- Semolina 1/2 cup
Method of Preparation
- Take one cup all purpose flour or maida.
- Add lukewarm ghee to it. Make sure when you add ghee to maida and mix it until the flour holds shape when pressed in your fist, it is called “Moyan” (or Moin) in Indian cooking. Also add pinch of salt while kneading.
- Add sugar a spoon at a time and mix well. You can reduce the quantity of sugar if you are ok with it.
- Lastly add milk to knead the dough make a soft dough and keep it for rest for an hour or two.
- Start preparing rati out of the kneaded maida. After making roti spread semolina on it and then fold the dough again make roti and add semolina. R
- Repeat this process as shown in video and then cut the shakarpare out of roti.
- Heat ghee in a pan. Fry the Shakarparas to golden brown.
Calories and nutrition
These are home-kitchen estimates that will change depending on oil absorption and thickness.
About 200–260 kcal per 10 pieces
About 470–520 kcal per 100 g
The macronutrient tilt is low in protein, moderate in fat, and high in carbohydrates.
Allergens: Contains dairy (milk, ghee) and gluten.
Basis: standard published nutrition ranges for fried flour sweets, with a modest oil absorption and a typical maida-sugar-ghee dough. (Comparable varies amongst well-known recipe sources.
FAQs
- My Shankarpale is soft; why is that?
They weren’t fried for long enough on low to medium heat, the dough was too soft, or the oil was too hot. - Can I air fry or bake?
Indeed. After brushing with ghee, bake for 12 to 15 minutes at 170 to 175°C (338 to 347°F) (flip once). Check for color after 8 to 10 minutes of air-frying at 160°C (320°F). (Modern home cooks frequently employ alternative techniques.) - For what length of time do they remain crisp?
2–3 weeks in an airtight jar if fully cooled before storing.
Youtube video
Conclusion
Simple, crunchy, and incredibly sweet, this shakarpara recipe is ideal for festivals, get-togethers with family, or regular indulgence. They will remain fresh for weeks if you store them in an airtight jar. Once you try this traditional Indian delicacy, it will surely become a festive staple in your home..