Shakarpara recipe | Sweet Shakarpare | Shankarpali Sugar Coated
Sugar coated shakarpara is a very popular sweet among Indians and know with different name such as shankarpalli, meethe shakarpara, sweet nimki and meethi nimki. Shakarpara are prepared in two ways one by kneading the dough with sugar syrup and another by coating the shakarpara with sugar syrup. Another way of making shakarpara is by coating them with sugar syrup.
This recipe describes the way of making shakarpara by coating them with sugar syrup. You can enjoy them whenever you desire to have something sweet. Kids devour eating sweets and they will relish eating these shakarpara for sure! So, try out making sugar coated shakarpara with these easy to follow step-by-step instructions. Enjoy!
Directions
Making:
For making shakarparas, start with kneading the refined flour to prepare dough. In a bowl, take refined flour and ¼ cup melted ghee. Mix them really well.
Add water in little parts and knead stiff dough. During winters, you can use lukewarm water for kneading the flour. We used ½ cup of water for kneading this much quantity of dough. Cover and keep the dough aside for half an hour to set.
After 20 minutes, knead the dough again to make it smooth and soft. Divide the dough into two equal parts. Take one portion and cover the other one to prevent from drying. Roll it into a smooth dough ball first. Roll out this dough ball little thick.
Cut out the prepared sheet. Even out the rolled sheet from edges first. Then cut it out into ½ to 0.75 inch thick strips.
Further cut out the strips into 1 to 1.5 inch long chunks. You can keep the size big or small as desired. Now separate out the shakarparas and place them on a plate. Repeat the process with remaining dough.
To fry these, heat the ghee sufficiently in a wok. Drop one chunk of shakarpara to check the ghee. We don’t need too hot ghee for frying the shakarparas it should be medium hot. Keep the flame medium-low. When the ghee gets heated rightly, drop rest of the shakarparas in the ghee as well.
Flip the sides when the shakarparas float on the surface and continue frying until they get golden brown from all sides.
Drain out the fried shakarparas on a plate. Hold the ladle on the edge of the wok so that extra ghee drains back to the wok. It takes 12 to 14 minutes for frying shakarparas at one time.
For making sugar syrup, take any vessel and add sugar to it followed by 1/3 cup of water. Cook until the sugar dissolves completely and check later.
To check, take 1 to 2 drops in a bowl and take it between your finger and thumb. Check if there is formation of long thread while stretching the fingers apart. Syrup is ready, turn off the flame.
Place this vessel over a net stand so that the syrup cools down a little. Drop the shakarparas into the sugar syrup when the syrup appears little thick in consistency and coat them nicely.
After mixing them in the syrup, take out the shakarparas immediately from the syrup in a separate bowl. Drain out the extra syrup in the same vessel. If the syrup turns too thick while coating the shakarparas then you can reheat it a little.
Stir the sugar coated shakarparas with a spoon to separate them out else they’ll stick to each other. So, keep stirring the shakarparas after every 1 to 2 minute. As the sugar syrup crystallizes on the shakarparas, sugar coated shakarparas will be ready.
Serving:
Relish eating these mouth watering and sumptuous sugar coated shakarparas straightaway. Let the shakarparas cool down completely and then store them in any air tight container and enjoy eating for up to 2 months.
Suggestions
- While kneading the dough, add ghee in measured quantity i.e. take ¼ portion of ghee then flour. If the quantity of ghee is less in the dough then the shakarparas will turn hard instead of getting crispy.
- Knead a little stiff dough. If the dough is soft then the shakarparas will get soft and not crispy. While frying them make sure that the flame is kept medium-low.
- Refined flour – 2 cups (250 grams)
- Ghee – ¼ cup (60 grams)
- Sugar – 1 cup (250 grams)
- Ghee – for frying the shakarparas
- For making shakarparas, start with kneading the refined flour to prepare dough. In a bowl, take refined flour and ¼ cup melted ghee. Mix them really well. Add water in little parts and knead stiff dough. During winters, you can use lukewarm water for kneading the flour. We used ½ cup of water for kneading this much quantity of dough. Cover and keep the dough aside for half an hour to set.
- After 20 minutes, knead the dough again to make it smooth and soft. Divide the dough into two equal parts. Take one portion and cover the other one to prevent from drying. Roll it into a smooth dough ball first. Roll out this dough ball little thick.
- Cut out the prepared sheet. Even out the rolled sheet from edges first. Then cut it out into ½ to 0.75 inch thick strips. Further cut out the strips into 1 to 1.5 inch long chunks. You can keep the size big or small as desired. Now separate out the shakarparas and place them on a plate. Repeat the process with remaining dough.
- To fry these, heat the ghee sufficiently in a wok. Drop one chunk of shakarpara to check the ghee. We don’t need too hot ghee for frying the shakarparas it should be medium hot. Keep the flame medium-low. When the ghee gets heated rightly, drop rest of the shakarparas in the ghee as well.
- Flip the sides when the shakarparas float on the surface and continue frying until they get golden brown from all sides. Drain out the fried shakarparas on a plate. Hold the ladle on the edge of the wok so that extra ghee drains back to the wok. It takes 12 to 14 minutes for frying shakarparas at one time.
- For making sugar syrup, take any vessel and add sugar to it followed by ⅓ cup of water. Cook until the sugar dissolves completely and check later. To check, take 1 to 2 drops in a bowl and take it between your finger and thumb. Check if there is formation of long thread while stretching the fingers apart. Syrup is ready, turn off the flame.
- Place this vessel over a net stand so that the syrup cools down a little. Drop the shakarparas into the sugar syrup when the syrup appears little thick in consistency and coat them nicely. After mixing them in the syrup, take out the shakarparas immediately from the syrup in a separate bowl. Drain out the extra syrup in the same vessel. If the syrup turns too thick while coating the shakarparas then you can reheat it a little.
- Stir the sugar coated shakarparas with a spoon to separate them out else they’ll stick to each other. So, keep stirring the shakarparas after every 1 to 2 minute. As the sugar syrup crystallizes on the shakarparas, sugar coated shakarparas will be ready.
- Relish eating these mouth watering and sumptuous sugar coated shakarparas straightaway. Let the shakarparas cool down completely and then store them in any air tight container and enjoy eating for up to 2 months.