Shakarpara Recipe – How to Make Shankarpali

Shakarpara Recipe – How to Make Shankarpali: mouth-watering and extremely popular Indian sweet/snack made using all-purpose flour (maida), oil and sugar. They can be kept for a month or longer in an airtight jar and a must for the Indian festival of Holi / Diwali.

Shakarpara – also known as Shankarpali is a famous bite-size Indian snack that’s a MUST on the festival of Holi/Diwali. They are fried hand then dipped in a sugar syrup to coat them evenly.

It’s extremely popular in Western/Northern India and perfect to accompany tea/coffee. For us, the festival of Holi is incomplete with these and Gujiya 🙂

My recipe is extremely easy to follow and makes 30 small snacks. So this Holi, try this Indian snack and enjoy with your loved ones.

Shakarpara – Shankarpali Ingredients:

• 2 Cups Maida (all-purpose flour)
• 4 Tbsp Vegetable Oil (+1tsp) – you can use ghee too
• 1/2 Cup Water
• 2 Cups Vegetable Oil for Frying

Chashni – Sugar Syrup Ingredients:

• 1.5 Cups Water
• 1 Cup Sugar

Tools for Shaping Shakarpara:

1 Fork or 1 Wooden Spike Slate (also known as supda in Hindi)

 

Now that you know the ingredient’s lets get started with the process to make this deliciousness.

Make the Shakarpara / Shankarpali Dough:

1. Add maida (all-purpose flour) in a large pot/pan.
2. Add vegetable oil and mix the flour+oil together.
3. Keep mixing till you get a crumbly mix. (Test for Doneness: take 2tbsp mixture in your palm and make a ball. if it stays the mixture for further process or mix 1tsp oil and repeat this process).
4. Add water and mix to form a smooth-tight dough.
5. Divide the dough into 1tsp size dough balls and smoothen them between your palms to erase any lines.
6. Keep this aside now.

 

Make the Chashni – Sugar Syrup

• Heat a large pot/pan or wok.
• Add sugar, water and bring it to a boil.
• Reduce heat to medium and keep stirring this mixture until sugar dissolves.
• Keep stirring and check for sugar consistency between finger (you want 1 string).
• As soon as the sugar syrup thickens, turn off the heat

 

Shaping the Shakarpara / Shankarpali:

Using Supda Method (Wooden Slate):

1. Take a dough ball and place it on the back of the supda.
2. Using your finger, start pressing the dough ball from bottom to top (it will lay flat on the supda).
3. Now roll the dough away from the bottom to upwards to form a curve or shape of shakarpara.
4. Keep the shaped shakarpara on a plate and using this process roll and shape all of the dough balls.

 

Using Fork Method:

1. Take 1 ball, press it flat at the back of the fork to cover it completely.
2. Now start rolling the dough away from the fork to form a curve or shape of shakarpara.
3. Keep the shaped shakarpara on a plate and using this process roll and shape all of the dough balls.

I have made this recipe millions of times (okay maybe hundreds which feel like forever) using these two methods but my favorite is the Fork method as it gives a more definite and prominent shape.

The fork method ones hold up well even after being dipped in sugar syrup.

 

Make the Shakarpara / Shankarpali:

1. Heat oil in a large wok/pan.
2. As soon as the oil is heated, add 7-8 uncooked shakarpara and stir continuously.
3. Keep frying (turning both sides) for a minute on medium heat or until shakarpara is cooked (golden or light brown in color).
4. Remove the cooked shakarpara in on a kitchen towel-lined plate (to soak up oil).
5. Similarly, fry all the uncooked shakarpara and keep them aside.
6. Now heat the prepared chashni (sugar syrup) and add all the cooked shakarpara in it.
7. Start mixing the chashni + shakarpara together to evenly coat them all over the shakarpara.
8. Turn off the heat and let this cool a little.
9. As soon as the mix cools, you’ll see the chashni sticking to the shakarpara.
10. Now the shakarpara/shankarpali are ready to be served or packed in an air-tight container (once completely cooled).

 

 

 

 

 

Tried Our Recipe – AWESOME!!!

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