Monday, July 11, 2016

Shakkarpara Recipe / Shakkarpare Recipe / Shankarpalli Recipe

Today I am going to share you a Famous and most delicious North Indian recipe, Shakkarpara and is also known as Shakarpare or Shakkarpali or Shankarpalli. Generally we make this shakkarpara during Diwali festival or for any special occasions. You can make it in a simple and easy way at home as a tea time snack and will be crispy, crunchy but not hard and overly sweet. Store this in an airtight container for 2 weeks and can have it as a tea time snack.

The recipe which i am sharing you is without using milk, when the sugar melts in water, add ghee and bring it to boil for 3 minutes, allow the mixture to cool down completely and then add all-purpose flour, salt, cardamom powder, make into dough and roll it immediately (do not rest the dough), cut into desired shape and deep fry on a low to medium heat. In this method, shakkarpara will last for 2 weeks in an airtight container and can serve it as a tea time snack.

When you are using milk in this shakkarapara, add milk instead of water while melting sugar, in this method the shakkarpara will be delicious too but we have to consume this shakkarpara using milk in 2 days. I have tried in this method too it turned out delicious.

One tip from this recipe, if the sugar syrup is leftover after making Gulab jamun or Rasgulla, by using that syrup we can make shakkarpara.

Let's start making this shakkarapara, by watching the video, following below ingredients list and the procedure.

Author: Nagaharisha
Recipe Type: Snack (sweet)
Cuisine: North Indian 
Serves or Yields: 2 to 3
Preparation & Cooking time: 30 mins

Ingredients for Shakkarpara:
  • Sugar - 1/2 Cup
  • Water - 1/2 Cup
  • Ghee - 1/4 Cup
  • All-purpose flour - 2 1/4 Cups or Required amount
  • Salt - Tiny Pinch
  • Cardamom Powder - 1 tsp
  • Oil - To deep fry
Procedure to make shakkarpara:
  • Into a sauce pan, add sugar and equal quantity water. Allow sugar to melt completely on a medium flame and before it starts to boil, add ghee and mix it once completely. Boil this mixture for 3 minutes on a medium flame. Turn off the flame and allow the mixture to cool down completely. (When you are adding milk, instead of water you can use milk)
  • Transfer the mixture into a large and wide open mixing bowl, add tiny pinch of salt, cardamom powder (by adding salt, it enhances the dessert) and mix it once completely. Add all-purpose flour slowly and gradually. Here the flour measurement may varies on the type of flour we use, so be careful while adding the flour. Mix it well completely and make into dough. In this recipe, you can even use milk of your choice, I tried in that method too and it turned out delicious but by adding milk we have to consume shakkarpara in a day or two.  The way I am sharing you the method, you can store this shakkarpara for 10 to 15 days in an airtight container and can have it as a tea time snack. As shown in the video, you can see the dough is not too hard or soft. Do not rest the dough and divide the dough into equal portions.
  • Take one portion of the dough ball and cover the remaining. Roll it like a thick chapati by using rolling pin,(do not sprinkle any flour while rolling if required you can smear some ghee). As shown in the video, you can see the rolled chapati is not too thin or too thick.
  • Now Trim out the edges by using knife or pizza cutter and do not discard the trimmed part, again we can make into dough ball and roll it.  As shown in the video, cut the rolled chapati into square shape or diamond shape or any desired shape of your choice. Transfer into another plate and repeat the same procedure for the remaining dough.
  • On the other side, heat oil to deep fry, once the oil is enough hot, turn the flame to low to medium and gently drop the pieces into hot oil. Do not crowd the pan, deep in small batches, While dropping the pieces, do worry if the pieces are stick together, while frying it will automatically get separated. deep fry until golden colour from all the sides. Transfer them into a paper napkin plate by using slotted ladle to drain out excess oil. 
  • Repeat the same procedure for the remaining. You can even make this shakkarpara by using the leftover syrup of gulab jamun or Rasgulla. 
  • Here is our yummy and delicious shakkarpara is ready now. Store this shakkarpara in an airtight container when they are at room temperature. Serve this as a tea time snack and enjoy with your family members. 
Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes. It's free...:)

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