Shakkar Para Recipe | Shankarpalli Recipe

Shakkar Para is a delicious sweet made from wheat flour, ghee and sugar. It is cut into small diamond shapes and fried until golden brown, then coated with light sugar syrup which gives a coating and sweet taste on top. This is one of those sweets that brings a homely and festive feel at the same time.

This Shakkar Para is quite popular in many North Indian households, mostly made during Diwali or small family get-togethers. It is very easy to make and it lasts for many days, so people carry it even while travelling. The ingredients are very basic but the taste mainly depends on proper frying and proper sugar coating. It may seem small but every handful is satisfying and full of flavor.

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Shakkar Para is a traditional sweet made somewhere between a biscuit and a cookie. The dough is made using wheat flour, a little rava and teaspoon of ghee, then it is rolled and cut into diamond shapes before frying. The fried diamond pieces are coated with sugar syrup which then hardens giving it a crisp.

This is one of those old recipes passed down from grandmothers, always made in big tin boxes for the family to enjoy. Its texture comes out very crisp and gives a nice crisp sound when bitten but later melts slowly.

The sugar coating is the best part of this dessert. The syrup is boiled to a string consistency, then added to the fried pieces so that each piece is coated evenly. When the syrup cools down it forms a fine white layer which looks shiny and crispy. It takes a little practice to get that syrup right but once you get it, it’s very easy to make.

There are many variations of this sweet. Some people use all purpose flour instead of wheat flour, some add a pinch of cardamom or saffron for added aroma. If you like earthy sweet taste then you can make it with jaggery also. Each version has its own charm, but the wheat version feels more homey and rustic.

I usually make this dessert during holidays when everyone is at home. The smell of fried dough fills the entire kitchen and I taste some of it before even coating it with syrup. This is one snack that once made never lasts long in the jar.

sugar mercury content

• wheat flour -I have used wheat flour to make the dough. It tastes nutty with a mild nutty flavour. If you want, you can also use flour.
• good rava – I added a little fine rava as it helps to make it more crunchy and retain its shape better. You can leave it out if you don’t have it, but adding it really gives a nice crunch.
• Ghee – I used ghee for good taste and soft texture. Butter can also be used, but honestly ghee tastes better in this recipe.
• Milk – I have used milk to knead the dough so that it sticks easily. It also provides mild sweetness. If you like it less spicy then you can also add water to it.
• Sugar – I used sugar to make a light syrup that sticks well to the fried pieces. You can also replace it with jaggery for a different earthy taste.
• Oil – I have used oil to fry until golden and crisp. Any neutral flavored oil that you normally use for frying will work fine.

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How to make Shakkar Para step by step

1.Take wheat flour in a bowl, add ghee and fine rava to it. Then take it out and mash it once.

2. Mix well with your hands, it will look like bread crumbs. It should hold together when you press it, that’s the right texture.

3. Now add milk little by little and knead a smooth, sticky dough. Cover with a muslin cloth and keep it for 10 minutes.

4. Now knead it once, then roll it a little thick with a chapati rolling pin. Then use a knife or pizza cutter to draw lines to make small diamonds, as shown below.

5. Carefully separate the pieces. – Now heat the oil – add a few pieces, do not add too much. It will slowly rise and change color. Do not keep the flame high, low medium will be fine. Keep rolling and turning for even cooking.

6. Deep fry until golden brown on both sides. Take it out and drain it in tissue paper. Fry everything else in the same manner and keep aside.

7. To make sugar syrup- First of all, take sugar in a pan, add water in it till it submerges, keep stirring till the sugar dissolves completely.

8.Cook until the syrup thickens. Keep a small plate filled with water, when you add a drop to the syrup it should not dissolve and should remain stable as shown. This is the right consistency, switch off now.

9.In this step, put the cooked biscuits in sugar syrup. Toss well to mix and coat the sugar syrup evenly. Within a few minutes, the biscuit will dry up due to the sugar on it.

Cool, spread and store in an airtight container.

Expert Tips

• dough texture – The dough should be soft and smooth, not too hard. If it seems a little dry, I just sprinkle a little milk and knead it again until it comes together well.
• rolling – Do not roll them too thinly, otherwise they will become hard after frying. I keep it medium thick like most small crackers so it remains crisp and light.
• oil temperature – Always fry on medium flame. If the oil is too hot, it turns brown quickly from outside but remains soft from inside.
• sugar syrup Cook the syrup until the syrup dissolves, but does not become too thick. It gives best coating without stickiness.
• storage – Allow it to cool completely before storing. Stopping it while it is hot will cause it to lose its crispness.

serving and storage

Serve Shakkar Para with hot tea or coffee in the evening. It also goes well with some salty snacks if you like to mix sweet and salty tastes together. Keep it in an airtight container or glass jar and it stays good for 10 to 15 days at room temperature. Keep it away from moisture and always use dry hands while taking it.

general questions and answers

1.Can I make it using all purpose flour?

Yes you can, all-purpose flour gives a more light and flaky texture, whereas wheat flour gives a slightly earthy taste.

2.Can I skip rava in this recipe?

You can skip, but adding rava makes the para more crispy and tastes good.

3.Can I use jaggery?

Yes, you can use jaggery syrup instead of sugar syrup, it gives a deeper and traditional taste.

4.How to know when the syrup is ready?

When you add a little syrup to water and it forms a thin string without melting, it means it is ready.

5.How long can I keep Shakkar Para?

If you store it properly in an airtight jar and keep it in a cool dry place it stays fresh for about two weeks.

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