shakarpara recipe | sugar coated shakarpare | learn how to make shakkarpara recipe – these are flaky, crispy shakarparas coated with sugar syrup
The recipe for preparing sugar coated shakarparas is divided into 3 steps :
- Preparing the dough
- Preparing shakarparas
- Preparing sugar syrup & adding shakarpara
Tips for making perfect flaky and crispy shakkarparas
- Just make sure that when you add shakarparas to the sugar syrup, they should be at room temperature.
- Sugar syrup should have 2 string consistency. If the syrup is very thin/liquid then shakarparas will become soggy & soft.
- Once you add shakarparas to the syrup, stir continuously as the syrup will start to crystalize.
If you are looking for more dry snacks recipes, do try these –
shakarpara recipe | sugar coated shakarpare | learn how to make shakkarpara recipe
These are flaky, crispy shakarparas coated with sugar syrup. The recipe for preparing sugar coated shakarparas is divided into steps
1) Preparing the dough 2) Preparing shakarparas & 3) Preparing sugar syrup & adding shakarpara
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Equipment
- Frying Pan
Ingredients (1 cup = 240 ml)
For the dough
- 1 cup maida/all purpose floor
- 1 cup ghehun ka atta/wheat flour
- 4 tablespoon ghee, melted
- water for kneading dough (we used slightly less than ½ cup water)
For the sugar syrup
- 1 cup sugar
- ½ cup water
Other Ingredients
- oil, for frying
Instructions
For the dough
- In a wide bowl, mix maida, wheat flour, ghee and knead into a stiff dough adding water gradually. We used slightly less than ½ cup water for kneading. If you are using only maida, then you will require less water and similarly more water to be added if using only wheat flour.
- Once you finish kneading the dough, add few drops of ghee and knead again for few seconds.
- Dough should not be soft and smooth. It should be same as that of a puri. Cover and set aside for 15-20 minutes.
Preparing Shakarparas
- After resting time, knead the dough again. Divide the dough into 6 equal parts. Take one ball and roll it into a big round of medium thickness.
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Cut the sides so that we get even strips.
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Then, cut long strips as shown below. Prick with a knife.
- Heat oil for frying shakarparas. Fry shakarparas in batches on a low-medium flame. This will take about 8-10 minutes.
- Drain on an absorbent paper. Fry all the shakarparas and let them come to room temperature.
Preparing sugar syrup & adding shakarpara
- To prepare sugar syrup, add sugar and water in a pan and allow to boil. Keep stirring continuously. Once the syrup starts boiling, reduce the flame to low and check the consistency of sugar syrup.
- You should have a 2 string consistency sugar syrup. Switch off the flame.
- Once shakarparas are cool, add them to the sugar syrup. Stir continuously so that all the shakarparas are coated well with the syrup.
- You will notice that the syrup has started to crystalize.
- Remove shakarparas on a plate. Once cooled down completely, store in an ait-tight container.
Video
Notes
- Just make sure that when you add shakarparas to the sugar syrup, they should be at room temperature.
- Sugar syrup should have 2 string consistency. If the syrup is very thin/liquid then shakarparas will become soggy & soft.
- Once you add shakarparas to the syrup, stir continuously as the syrup will start to crystalize.
Nutrition
Calories: 552kcalCarbohydrates: 98gProtein: 6gFat: 16gSaturated Fat: 9gCholesterol: 38mgSodium: 4mgPotassium: 67mgFiber: 2gSugar: 50gCalcium: 9mgIron: 3mg
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