Shakkar Para Recipe

Shakkar para or pare (pl.) are sugar coated pieces of heaven. The snack comprises of deep-fried bite-sized portions of whole-wheat flour covered in delicious sugar syrup. The snack is popular in North India and is consumed widely during Diwali and makes for an excellent accompaniment with tea.

The shakkar para is similar to a namak para, only sweeter (because of the sugar syrup, duh!). Follow this recipe to cook up a batch at home.0000084_shakkar-para-250-g_300

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Syrup Tight
Sugar coated fried flour bits.
Votes: 4
Rating: 3.25
You:
Rate this recipe!
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Votes: 4
Rating: 3.25
You:
Rate this recipe!
Instructions
For the shakkar pare
  1. Take the flour and ghee (at room temperature) and knead into a lumpy mix.
  2. Add water slowly and knead into a smooth dough divide in three equal parts. Cover and keep aside.
  3. Take one part and roll out into a circle that is 7”-8” in diameter.
  4. Using a knife slice desired shapes (square, rectangle, diamond, etc.) on the rolled dough.
  5. Heat oil in a heavy-bottomed pan until medium hot oil.
  6. Fry the flour pieces until they become crisp and light golden on one side, then turn over and fry till they become golden.
  7. Remove the pieces with a slotted spoon and drain excess oil on a napkin. Repeat for the remaining dough.
  8. Let the shakkar pare cool down to room temperature before adding the sugar syrup.
For the sugar syrup
  1. Take the sugar and water in a pan and keep it on a medium flame.
  2. Stir so that the sugar dissolves.
  3. Keep cooking till the mix starts bubbling and getting sticky.
  4. Simmer and cook till you get a 2 to 3 thread consistency in the syrup.
  5. Once the desired consistency is reached, quickly add all the shakkar pare to the syrup.
  6. Stir and toss well, to coat all the pieces. The sugar syrup will crystallize very quickly, so mix briskly and well.
  7. Take all the shakkar pare in a plate and let them come to room temperature. The sugar syrup will crystallize on cooling.
  8. Enjoy with tea.
Recipe Notes

Store shakkar pare in an air-tight container and they will stay good for a couple of months.

1 Comment

  • Dipee
    April 3, 2017 9:11 pm

    Hello just made this recipe . Looks fab can I just ask did you use normal white sugar or is it powdered sugar ?
    Many thanks dipee

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