Shakkar Para, a beloved Indian sweet treat, is synonymous with festive celebrations, particularly Diwali. These melt-in-your-mouth, crispy delights are deceptively simple to make, yet offer a complex interplay of textures and flavors. The subtle sweetness, delicate crunch, and fragrant aroma make Shakkar Para irresistible, a perfect accompaniment to chai or enjoyed on its own as a delightful snack. Its unique preparation involves a delicate balance of ingredients and precise cooking techniques, resulting in a texture that is both shatteringly crisp and delightfully airy.
This classic recipe ensures perfectly golden, crispy Shakkar Para every time, even for novice bakers. The simple ingredients and clear instructions make it accessible to all, allowing you to create a memorable Diwali experience for yourself and your loved ones. Ready to embark on this culinary journey? Let's dive into the step-by-step process to making your own batch of delicious Shakkar Para.
Tools Needed
- Bowl
- Rolling board
- Knife
- Rolling pin
- Pan
- Gas stove
Ingredients
- Refined flour: 2 cups
- Celery: 1 ½ teaspoon (optional)
- Salt: a pinch
- Refined oil/Ghee: ¼ cup
- Water: 1 cup (approx.)
- Sugar: 1 ½ cups
- Water for sugar syrup: ¼ cup
Step-by-Step Instructions
Step 1. Prepare the Dough
- Take a bowl and add 2 cups of refined flour. Add 1 ½ teaspoon of celery (optional), a pinch of salt, and ¼ cup of refined oil/ghee. Mix well by rubbing the oil/ghee into the flour.
- Gradually add water (about 1 cup) to make a stiff dough. The dough should be firm, not soft.
- Rest the dough for about 30 minutes.
- After resting, knead the dough again to make it smooth. Roll it into a long shape and cut it into smaller pieces.
Step 2. Shape and Fry the Para
- Roll out each piece into a thick, flat shape (don't make it thin). Cut into desired shapes (squares or diamonds).
- Heat oil in a pan over low heat. Fry the Shakkar Para in batches until golden brown, about 6-7 minutes per batch. Ensure the oil is not too hot and maintain a low flame for even cooking and crispiness.
Step 3. Make and Apply the Sugar Syrup
- In a separate pan, heat 1 ½ cups of sugar and ¼ cup of water over low heat until the sugar dissolves and the syrup thickens (about 5-6 minutes). A wire consistency is ideal.
- Add the fried and cooled Shakkar Para to the sugar syrup. Stir continuously to prevent sticking and coat the Shakkar Para evenly.
Step 4. Cool and Store
- Let the coated Shakkar Para cool and dry completely before storing.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Using refined flour gives better taste and longer shelf life.
- Adding salt enhances the sweetness.
- Fry the Shakkar Para on low flame to ensure it cooks through and becomes crispy.
- Cool the oil between batches of frying.
- Stir the Shakkar Para continuously while coating with sugar syrup to prevent clumping.
Nutrition
- Calories: approximately 650-750
- Fat: 30-35g
- Carbs: 90-100g
- Protein: 8-10g
FAQs
1. Can I use powdered sugar instead of granulated sugar?
While you can try, powdered sugar has a different texture and moisture content which might make your Shakkar Para less crispy. Granulated sugar is recommended for best results.
2. How do I store leftover Shakkar Para?
Store your Shakkar Para in an airtight container at room temperature. They'll stay crispy for about a week.
3. What if my Shakkar Para is too soft?
This usually means they weren't baked long enough or the dough was too wet. Ensure you bake them until golden brown and crispy, and try adjusting the liquid in your dough next time.
With its simple ingredients and straightforward method, this Shakkar Para recipe is perfect for both seasoned bakers and beginners alike. Enjoy the satisfying crunch and sweet taste of these delightful treats, perfect for sharing with family and friends during Diwali or any special occasion. Happy baking, and happy Diwali!