Shankarpali Recipe | Shakarpara Recipe | Shakkar Paare

How to make Sweet Shankarpali Recipe also know as Shakarpara Recipe at home with step by step photo recipe. Sweet Shankarpali Recipe is a sweet maida biscuits or diamond shaped biscuits. Shankarpali recipe (Shakarpara recipe) is a sweet flavor snack recipe. This is enjoying while tea time or evening snacks. Moreover, it is one of the most commonly must snack during Diwali Festival Season.

Shakarpara Recipe (Shankarpali Recipe)

However, this Sweet Shakarpara recipe is best for kids and also it’s used to serve as a side dish or you can carry at your office as a munching snack or as a side dish with lunch box. This is a very easy and quick recipe. This is made from maida, sugar and ghee. Which is also stored in an airtight container.

Furthermore, I want to share some suggestions for the Shankarpali recipe. Firstly, dissolve sugar in water before adding it in maida. Secondly, you can add rava or suji in maida for extra crunchiness texture. Basically, it cuts in diamond shape but you can cut in your choice of shape and also fry on low to medium flame, else the shakarpara will remain raw from inside and dark from outside which gives a bitter taste in shakarpara. Lastly, you can store shakarpara in an airtight container until 10-15 days.

Shankarpali Recipe

Sweet Shankarpali Recipe is a sweet maida biscuits or diamond shaped biscuits. Shankarpali recipe is a sweet flavor snack recipe.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Snack
Cuisine: Indian
Author: KS Recipes

Ingredients

  • 1 Cup Sugar
  • 1 Cup Water
  • 2 Cup Maida (All Purpose Flour)
  • 1 Cup Whole Wheat Flour
  • ½ Cup Lukewarm Ghee
  • 1 Tbsp Salt
  • Oil for deep frying

Instructions

  • Firstly, take a bowl and add sugar and water and mix till sugar dissolves.
  • Secondly, take another bowl and add maida, wheat flour.
  • Moreover, add salt and ghee.
  • Then mix all the ingredients well with both palms till flour hold the shape in hand.
  • Now add sugar water in flour in batches as required to knead the dough.
  • Prepare Shankarpali dough as paratha’s dough.
  • Now take small ball size dough on rolling board.
  • Then roll it with a rolling pin until roti’s thickness.
  • Now cut this roti in a diamond shape and remove small edges or corner’s dough.
  • Take deep fry this shankarpali in hot oil on medium to high flame till light golden brown.
  • Your shankarpali aka shakarpara is ready to serve.
Keywords: Shakarpara, Shankarpali

Shankarpali Recipe Instructions

1. Firstly, take a bowl and add sugar and water and mix till sugar dissolves.

Sugar and water - Shankarpali Recipe

2. Secondly, take another bowl and add maida, wheat flour.

Add maida and wheat flour

3. Moreover, add salt and ghee.

Add ghee and salt

4. Then mix all the ingredients well with both palms till flour hold the shape in hand.

Flour hold shape - Shankarpali Recipe

5. Now add sugar water in flour in batches as required to knead the dough.

Add sugar water - Shankarpali Recipe

6. Prepare Shankarpali dough as paratha’s dough.

Shankarpali dough

7. Now take small ball size dough on rolling board.

Pinch of dough - Shankarpali Recipe

8. Then roll it with a rolling pin until roti’s thickness.

Roti shape - Shankarpali Recipe

9. Now cut this roti in a diamond shape and remove small edges or corner’s dough.

Diamond cuts

10. Take deep fry this shankarpali in hot oil on medium to high flame till light golden brown.

Deep frying - Shankarpali Recipe

11. Your shankarpali aka shakarpara is ready to serve.

Some Important Tips

  1. Firstly, add ghee in flour for khasta texture and rich flavor but you can also add oil in it.
  2. Secondly, here I’m not adding rava or suji in flour but you can add 2-3 tbsp rava for more a crispy texture. But it also tastes goods without suji/rava.
  3. Add sugar water in batches while kneading.
  4. Add sugar as per your sweetness.
  5. Fry this shankarpali or shakarpara on a medium flame for the best result.
  6. Lastly, you can store this shankarpali / shakarpara for 15-20 days in an airtight container.

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