Shakkarpara

Shakkarpara Mithai is a delightful Indian snack that has won hearts across the country. Hailing from Western India, especially Uttar Pradesh, Shakkarpara is a sweet and crispy treat enjoyed during various festivities, including Diwali. These small, flaky, melt-in-your-mouth biscuits are not only a favorite in Western India but are also relished as a teatime snack in West Bengal. Often compared to North Indian Shankarpali, Shakkarpara boasts a unique recipe and flavor that sets it apart.

Cooking Time: 1 hour

Serving Size: 16 

INGREDIENTS:

• 2 cups of all-purpose flour
• 1/4 cup of ghee (clarified butter)
• 1 cup of sugar
• Ghee for frying

INSTRUCTIONS:

Prepare the Dough for Shakkarpara:

1. Start by grinding the all-purpose flour to create the dough for the Shakkarpara.
2. Take the processed flour in a bowl and add 1/4 cup of melted ghee to it. Mix these ingredients thoroughly.
3. Gradually add water to the mixture. If you are making this during winter, you can use warm water to knead the flour.
4. Cover the dough and let it rest for about 30 minutes.
5. After 20 minutes, knead the dough again to make it smoother and fluffier.

Shape the Shakkarpara:

1. Divide the dough into two equal portions. Keep one portion covered to prevent it from drying out.
2. Take one portion and roll it into a flat dough disc.
3. Roll it out evenly from the corners to create a thin sheet of dough.
4. Cut the sheet into wide strips, and then further cut those strips into long pieces.
5. Repeat this process for the remaining portion of dough.

Fry the Shakkarpara:

1. Heat ghee in a deep frying pan or wok. To check if the ghee is hot enough, drop a small piece of dough; if it rises to the surface, the ghee is ready.
2. Fry the Shakkarpara in batches until they turn light golden brown from all sides. Remember to flip them to ensure even frying.
3. Once fried, place the Shakkarpara on a tray with a slotted spoon to allow excess ghee to drain back into the wok.

Prepare the Sugar Syrup:

1. In a separate container, combine sugar and water to create the sugar syrup.
2. Cook the mixture until the sugar dissolves and reaches a consistency where a long string forms when your fingers are spread apart.
3. Turn off the flame and let the syrup cool slightly.

Coat the Shakkarpara:

1. Position the container with the sugar syrup over a wire stand so that it thickens slightly.
2. When the syrup reaches a slightly denser consistency, add the fried Shakkarpara into the sugar syrup.
3. Stir gently to coat the Shakkarpara evenly with the sugar syrup.
4. Transfer the sugar-coated Shakkarpara to a large bowl, making sure they are not sticking together.

Enjoy Your Homemade Shakkarpara Mithai:

1. Allow the Shakkarpara to cool completely before serving.
2. Share this delightful treat with family and friends, savoring the sweet, crispy goodness that captures the essence of Indian festivities.

TIPS:

• Consistency of Sugar Syrup: When making the sugar syrup, check for the formation of a long string when your fingers are spread apart. This indicates that the syrup has reached the desired consistency.
• Kneading the Dough: Ensure that the dough is kneaded well and becomes smooth and fluffy. This step is crucial for achieving the right texture in your Shakkarpara.
• Frying Temperature: Maintain the right oil temperature while frying the Shakkarpara to ensure they cook evenly and become golden brown.

Now that you’ve mastered the art of making Shakkarpara Mithai, celebrate any occasion or simply enjoy a homemade snack that showcases the rich culinary heritage of India.