Shakarpara or shakarpare is one of the most common snacks that are prepared during the festival of Diwali or any other festive occasion. There are many variations of shakarpara that we have already shared on our blog like chocolate shakarpara and sugar coated shakarpara. Now we thought of sharing one more variation with a healthy twist – Wheat Shakarpara Recipe with Jaggery or Gur Para.
The recipe gets ready very quickly and with few basic ingredients. There is one more reason for preparing shakarparas during festivals, and that is because of their shelf life. Shakarparas can be made ahead of time and stored.
Just follow the exact method and make sure you go through the tips and tricks so you can make the perfect flaky and crispy wheat shakarpara recipe with jaggery.
How to make Wheat Shakarpara Recipe with Jaggery | Step-by-Step Recipe
In a small pan, combine 2 tablespoons of water and ¼ cup of jaggery. Mix.
Now switch on the flame and cook till the jaggery melts. Do not cook for a long time. We just need to cook till the jaggery is completely dissolved in water. Let this mixture cool down completely.
In a bowl, combine whole wheat flour, ghee, and sesame seeds.
Now strain the jaggery+water mixture and add to the dough and mix. Knead into a stiff yet smooth dough. If required add a little more water and knead the dough. We added about 1.5 tablespoons of water.
In the end, add ¼ teaspoon of ghee and knead the dough. Cover the dough and set aside for 15-20 minutes.
After resting time, knead again and make 3 round balls from the dough and flatten slightly.
Take one ball and roll it into a big round of medium thickness.
Trim the edges and keep them aside. In the end, you can combine all the edges and make a ball and again roll it to make more shakarparas.
Cut them into square pieces or diamond shapes.
Arrange on a plate and spread the shakarpara pieces at a distance. Do not keep them one over the other.
Heat oil for frying shakarparas on a medium flame. Once the oil becomes hot, reduce the flame to low.
Fry shakarparas in batches on low flame. Keep adjusting the flame between low and medium. You will notice the shakarparas becoming flaky and a slight change in color once they are ready. Drain on a paper towel.
Shakarparas will be slightly soft when you will take them out from the oil but will become crisp when cool. Once cooled, store in an airtight container.
Tips & Variations
- Do not cook the jaggery+water mixture for a long time. We just need to cook till the jaggery is completely dissolved in water.
- Let the jaggery+water mixture cool down completely before adding it to the dough.
- It is very important to rest the dough before you start making shakarparas. Cover the dough and set aside for 15-20 minutes.
- To save time, you can roll and cut all the shakarparas. Arrange on a plate and spread the shakarpara pieces at a distance. Do not keep them one over the other.
- Fry shakarparas in batches on low flame. Heat oil on a medium flame and once the oil becomes hot, reduce the flame to low and then add shakarparas for frying.
- You can also add 1/2 teaspoon elaichi powder for the flavour.
- Omit to add sesame seeds if you don’t like them.
More Dry Snacks Recipes
Recipe Card
Gur Para | Wheat Shakarpara Recipe with Jaggery
Loved this recipe? Leave a comment below and give us a 5★ rating
Ingredients (1 cup = 240 ml)
- 1 cup whole wheat flour
- 2 tablespoon ghee + ¼ teaspoon more ghee for kneading the dough
- 1 tablespoon sesame seeds/til
- 1-2 tablespoon water or as required
For the jaggery+water mixture
- 2 tablespoon water
- ¼ cup jaggery
Instructions
- In a small pan, combine 2 tablespoons of water and ¼ cup of jaggery. Mix. Now switch on the flame and cook till the jaggery melts. Do not cook for a long time. We just need to cook till the jaggery is completely dissolved in water. Let this mixture cool down completely.
- In a bowl, combine whole wheat flour, ghee, and sesame seeds.
- Now strain the jaggery+water mixture and add to the dough and mix. Knead into a stiff yet smooth dough. If required add a little more water and knead the dough. We added about 1.5 tablespoons of water. In the end, add ¼ teaspoon of ghee and knead the dough.
- Cover the dough and set aside for 15-20 minutes.
- After resting time, knead again and make 3 round balls from the dough and flatten slightly. Take one ball and roll it into a big round of medium thickness. Trim the edges and keep them aside. In the end, you can combine all the edges and make a ball and again roll it to make more shakkarparas.
- Cut them into square pieces or diamond shapes. Arrange on a plate and spread the shakarpara pieces at a distance. Do not keep them one over the other.
- Heat oil for frying shakarparas on a medium flame. Once the oil becomes hot, reduce the flame to low.
- Fry shakarparas in batches on low flame. Keep adjusting the flame between low and medium. You will notice the shakarparas becoming flaky and a slight change in color once they are ready. Drain on a paper towel.
- Shakarparas will be slightly soft when you will take them out from the oil but will become crisp when cool. Once cooled, store in an airtight container.
Video
Notes
- Do not cook the jaggery+water for a long time. We just need to cook till the jaggery is completely dissolved in water.
- Let the jaggery+water mixture cool down completely before adding it to the dough.
- It is very important to rest the dough before you start making shakarparas. Cover the dough and set aside for 15-20 minutes.
- To save time, you can roll and cut all the shakarparas. Arrange on a plate and spread the shakarpara pieces at a distance. Do not keep them one over the other.
- Fry shakarparas in batches on low flame. Heat oil on a medium flame and once the oil becomes hot, reduce the flame to low and then shakarparas for frying.
- You can also add 1/2 teaspoon elaichi powder for the flavour.
- Omit to add sesame seeds if you don’t like them.
Leave a Reply