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Shakkarpara + Shankarpali (Fried, Air Fryer, and Baked Recipe)

These crispy, sweet, crunchy, and deliciously flaky deep-fried pastries 'Shakkarpara' and 'Shankarpali' make a wonderful sweet snack along with some hot milk.


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Shakkarpara + Shankarpali (Fried, Air Fryer, and Baked Recipe)

Prep Time = 40 minutes
Cook Time = 30 minutes
Total Time = 1 hour(s) 10 minutes
Category = Dessert
Cuisine = Indian
Serves = 10
Nutrition Info = 478 calories
Serving Size = 1

RECIPE INGREDIENTS

» Ingredients For Shakkarpara:

» Ingredients For sugar syrup:

» Ingredients for Shankarpali:


RECIPE INSTRUCTIONS

» How to make shakkarpara:

  1. In a large mixing bowl, add the flour, ghee, salt, and mix well using your fingertips until combined.
  2. At this point, this mixture would hold a shape without falling apart when pressed between your fist. If you get the shape as shown below, then the mixture is ready.
  3. Now add warm water little by little and knead into a semi-firm dough. The amount of water depends upon the variety of flour.
  4. Once the dough is ready, cover it with a damp kitchen towel and let it rest for 30 minutes.
  5. After the resting time, uncover the dough and knead it slightly.
  6. Now flatten the dough ball and roll it out into a 1 cm thick disc.
  7. Trim the edges and then cut them into small squares or diamonds. I cut them into about 2 cm squares.

» Deep Frying Shakkarpara:

  1. Heat oil in a broad pan. Once the oil is hot, turn the heat to low and then drop shakkarpara squares. Do not overcrowd the pan.
  2. Deep fry shakkarpara on low heat until they are lightly golden. Once they start floating, flip them using a slotted spoon. Keep stirring occasionally to get the even color.
  3. Once golden brown from both sides, remove them with a slotted spoon and transfer them on a kitchen tissue-lined plate.
  4. Let them cool completely.

» How to Air-Fry Shakkarpara:

  1. Preheat the air fryer at 150°C/300°F. Spray or brush the air fryer basket with some oil.
  2. Arrange rolled shakkarpara squares in the basket keeping some space in between.
  3. Air fry at 150°C/300°F for 16 minutes.
  4. Once done, transfer them onto a plate and let them cool completely.

» How to Bake Shakkarpara:

  1. To bake, preheat the oven at 180°C/356°F.
  2. Line a baking tray with parchment paper.
  3. Then arrange shaped squares on the tray. Spray or brush with little oil.
  4. Bake at 180°C/356°F preheated oven for 22-25 minutes or until crisp and golden.
  5. Once baked, remove from the oven and let them cool on a wire rack.

» Make Sugar Syrup:

  1. Heat a pan over medium heat. Add sugar, water and mix well until sugar dissolves completely.
  2. Add cardamom powder and mix well.
  3. Keep it boiling, bubbling and bring the syrup to a one thread consistency. Keep cooking for 1 more minute, then switch off the heat. At this point, sugar syrup should be sticky and thick.

» Coat Shakkarpara With Sugar Syrup:

  1. Add cooled fried shakkarpara to the sugar syrup.
  2. Keep tossing and mixing lightly until the sugar syrup crystallizes.
  3. Now transfer sugar-coated Shakkarpara on a wire rack and let them cool down completely. The sugar syrup will get harden as it cools down.
  4. Transfer them to an airtight container and store for up to 2-3 weeks at room temperature. Enjoy them with tea or coffee.

» How to Make Shankarpali:

  1. Add melted ghee, sugar, and hot water to a large mixing bowl.
  2. Whisk well until sugar is dissolved completely.
  3. Now add 1 cup of flour and mix using hands.
  4. At this point, you will get a runny batter kind consistency.
  5. Now add 3/4 cup of flour and mix together.
  6. After that add 1 tablespoon of semolina and mix well.
  7. Add 2 more tablespoon of flour and knead into a semi-firm dough.
  8. Cover the dough with a damp paper or kitchen towel and set it aside for 30-40 minutes.
  9. After resting, uncover the dough and divide it into 2 portions.
  10. Take one portion and knead again.
  11. Now roll out into a 1 cm thick sheet. It should be slightly thicker than the roti.
  12. Using a knife or pizza cutter, cut the edges. You can reuse those dough strips.
  13. Then cut into square or diamond shape pieces. Transfer squares onto a plate and cover with a wet paper towel to prevent them from drying. Repeat the same with the rest of the dough ball.

» Deep Frying Shankarpali:

  1. Heat oil in a broad pan. When the oil is hot, turn the heat to low and then drop shankarpali squares. Do not overcrowd the pan.
  2. Deep fry them on low heat until they are golden and crispy. Once they start floating, flip them using a slotted spoon. And stir occasionally to get the even color.
  3. Once golden brown from all the sides, remove them with a slotted spoon and transfer them on a kitchen tissue-lined plate.
  4. Let them cool completely before storing them in an airtight container. They stay fresh for up to 2-3 weeks.
  5. Enjoy shankarpali with chai or coffee.

» How to Air-Fry Shankarpali:

  1. Preheat the air fryer at 150°C/300°F. Spray or brush the air fryer basket with some oil.
  2. Place rolled squares in the basket keeping some space in between.
  3. Air fry at 150°C/300°F for 16 minutes.
  4. Once done, transfer them onto a plate and let them cool completely before storing them.

» How to Bake Shankarpali:

  1. To bake, preheat the oven at 180°C/356°F.
  2. Line a baking tray with parchment paper.
  3. Then arrange shaped squares on the tray. Spray or brush with little oil.
  4. Bake at 180°C/356°F preheated oven for 22-25 minutes or until crisp and golden.
  5. Once baked, remove from the oven and let them cool on a wire rack before storing.

RECIPE NOTES

  1. Shakkapara and shankarpali are traditionally deep-fried, but you can also bake or air fry them. On this page, I have given instructions for all the versions.
  2. I have only used maida (all-purpose flour) for making Shakkarpara and Shankarpali. But you can also use the combination of whole wheat flour and maida. If you want, you can totally replace maida with whole wheat flour.
  3. Adding 1 tablespoon of semolina (suji) to the shankarpali dough adds a nice crunch and texture to the recipe, so it is highly recommended.
  4. You won't find much difference in the taste when you fry or bake shakkarpara. This is because the sugar coating on the top creates the whole impact on the taste.

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