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Shakarpara Recipe | Khurma | Shakkarpare


Right here’s one in every of our favourite recipes of an Indian candy snack, the Shakarpara or Khurma. Shakkarpare (in plural) is without doubt one of the quintessential Diwali treats that may be present in nearly each nook of the Indian subcontinent. Although with totally different regional names, this snack is normally diamond-shaped, crunchy, flaky and fried flour cookies coated with crystallized sugar. Strive my genuine Punjabi recipe of this delicious snack you could actually munch on, any time!

shakkarpara served in a wooden bowl with text layovers.

What’s Shakkarpara

In India, Shakarpara is a type of snacks, which is sort of ubiquitous in the course of the Diwali festive season. It’s not solely in style in North Indian and Gujarati cuisines, however can be a standard characteristic in weddings and particular events in different components of the nation.

The assorted Indian regional variations are shankarpali (Maharashtra), shankarapoli/shankarapali (Karnataka), shakerpara (West Bengal) and khurma (Bihar/Nepal).

Not simply these, this specific snack can be well-known exterior India like Fiji (the place it’s referred to as lakdi mithai), Trinidad and Tobago, United Kingdom, Guyana, and so forth.

In keeping with many meals historians, the origin of Shakarpare will be mentioned to be in ‘shekarpareh,’ which is a candy pastry snack from the Iranian delicacies.

The primary substances of Shakarpare embody a dough fabricated from both all-purpose flour (maida) or complete wheat flour (atta), ghee and sugar. Some individuals might also add a little bit of semolina (suji/rava) and a few flavorings.

Similar to my Shakarpara recipe, which is made with atta and has a saffron flavored sugar syrup too. This candy snack is normally deep-fried. Nonetheless, lately you could air-fry them too.

Extra On My Recipe

At house, I normally make Shankarpali in the course of the pageant of Diwali. The strategy of constructing this Maharashtrian model is totally different than the preparation of Shakkarpare.

What makes Shankarpali snack distinct is that in it, the candy dough shouldn’t be coated with sugar syrup. Then again, Shakkarpara or Khurma is made with an unsweetened dough and as soon as fried, it’s coated with sugar syrup. So, the style and texture of each these variations are utterly totally different.

The preliminary a part of making the dough for Shakkarpare, and frying is straightforward. Nonetheless, you could listen whereas making the sugar syrup. It needs to be of the best consistency, which is of two or 3 threads.

Additionally, this recipe makes use of sugar, however it’s also possible to use jaggery and switch it into gudpare. The identical quantity of jaggery will be added.

Making any candy or savory for Diwali is a time-consuming job. So, make sure that to finish all of your chores earlier than dedicating the time within the preparation of those sweets and savories.

From 240 grams (2 cups) of complete wheat flour, I acquired 450 grams of Shakarpara. Rather less than ½ a kilogram. The recipe will be scaled by doubling or tripling the portions.

Step-by-Step Information

make Shakkarpara

Make this particular candy snack simply in your kitchen, with my step-by-step footage and detailed directions.

Make Dough

1. Take 2 cups (240 grams) complete wheat flour (atta) in a mixing bowl or pan. Add 2 tablespoons ghee.

The ghee needs to be at room temperature and in a semi-solid state. As an alternative of atta, you need to use take all-purpose flour (maida). As an alternative of ghee, you need to use oil.

whole wheat flour and softened ghee added in a mixing bowl for making shakkarpare.

2. Together with your fingertips, combine the ghee with the flour very nicely.

ghee mixed with the flour well.

3. While you press the flour-ghee combination in your palm, it is best to get a flour lump like proven within the image under. The combination ought to be capable to maintain itself collectively with out falling aside.

flour lump made from the flour-ghee mixture.

4. Now, add water in components. Relying on the standard of flour, you may add much less or extra water. I added ½ cup water.

adding water in parts.

5. Start to knead the dough. Add water as required. In case you use all-purpose flour (maida), you’ll need much less water.

kneading dough for shakkarpare.

6. Knead to a agency semi-soft dough. Neither too comfortable, nor too laborious. The dough needs to be not comfortable just like the dough we make for chapatis or roti.

prepared dough for shakkarpare.

7. Divide the dough into 3 equal components. Cowl with a lid.

dough divided into 3 equal parts.

8. Take one half and roll right into a thick paratha of seven to eight inches in diameter.

one dough part rolled into thick paratha.

9. With a knife make squares or diamond shapes on the rolled dough, by slicing criss cross or vertically-horizontally.

making diamonds using a knife on the rolled dough paratha.

Make Khurma

10. Warmth oil for deep frying in a kadai or pan. Take a look at the oil temperature by including a small piece of the dough within the pan. This small piece of dough ought to come up regularly and shortly on the floor.

If it comes slowly, the oil has a decrease temperature and if it comes up too shortly, the oil has excessive temperature. I fried on medium warmth. You possibly can regulate the warmth whereas frying, by growing or lowering it.

heating oil in a pan for deep frying shakkarpare.

11. Gently, slid the reduce diamonds from the dough, within the medium scorching oil.

frying shakkarpare in hot oil.

12. Relying on the dimensions of the pan, you may add roughly. However make it possible for there’s some area whereas frying them.

frying shakkarpare in hot oil.

13. When the Shakkarpare are crisp and light-weight golden, flip over and fry.

frying shakkarpare by turning them.

14. Carry on frying them and turning, as and when wanted for even frying.

frying shakkarpare in hot oil.

15. Fry until all of them flip golden.

frying shakkarpare till golden.

16. Take away with a slotted spoon and place Shakkarpare on kitchen paper towels to take away extra oil.

fried shakkarpara placed on kitchen paper towels.

17. Proceed to organize and fry them as talked about within the above steps. While you start frying the final batch, you can begin making ready the sugar syrup.

Let all of the Shakkarpare cool utterly to room temperature, earlier than you add them within the sugar syrup.

fried shakkarpara.

Make Sugar Syrup

18. Take 1 cup sugar (150 grams) in one other kadai or pan.

sugar added to another pan for making sugar syrup for shakkarpara.

19. Add ½ cup water.

water added to sugar.

20. Maintain the pan on low to medium warmth. Stir, in order that the sugar dissolves.

stirring sugar in the water.

21. Proceed cooking the sugar syrup until it begins effervescent and getting sticky. You possibly can add some saffron strands within the sugar syrup, to get orange or yellow coloured Shakarpara.

sugar syrup bubbling the pan for shakkarpara.

22. Simmer until you get a 2 to three thread consistency within the sugar syrup. To verify the consistency, take a little bit of the syrup in a spoon.

Let it grow to be heat after which take the syrup between your forefinger and thumb. Press and separate the fingers.

It is best to see 2 to three thread consistency within the sugar syrup. The sugar syrup is sort of scorching and may burn your fingers. So, let it grow to be heat or quiet down, earlier than you check.

sugar syrup bubbling the pan for shakkarpara.

Coat Shakkarpare With Sugar Syrup

23. Change off the warmth as quickly because the sugar syrup achieves a 2 to three thread consistency in it. Shortly, add all of the Shakkarpare within the syrup.

The sugar syrup has to achieve 2 to three thread consistency, in any other case the Shakarpara or Khurma will grow to be soggy, as they’ll soak up the sugar syrup.

fried shakkarpara added to the prepared sugar syrup.

24. Briskly stir and toss nicely, so that each one the Shakkarpare are coated with the sugar syrup.

tossing to coat the shakkarpara well with the sugar syrup.

25. The sugar syrup crystallizes quickly.

shakkarpara coated with sugar syrup.

26. So, combine very nicely and be fast.

shakkarpara coated with sugar syrup.

27. Take Shakkarpara on a plate and permit them to chill to room temperature. The sugar syrup will crystallize on cooling.

sugar syrup crystalizing on shakkarpara.

28. As soon as cooled, retailer Shakkarpare or Khurma in an air-tight field or jar at room temperature. These keep good for a month.

shakkarpara kept in a jar.

29. Serve Shakkarpare with tea or have them as a snack any time of day.

shakkarpara served in a wooden bowl.

Knowledgeable Ideas

  1. You can also make this snack with all-purpose flour (maida) instead of complete wheat flour (atta). Rather than ghee, you need to use oil.
  2. When you press the flour-ghee combination in your palm, it is best to get a flour lump. Which implies that the combination ought to be capable to maintain itself collectively and never disintegrate.
  3. Fry the shakkarpare on medium warmth. Frying on a excessive warmth will make them brown too quick leaving the within dough undercooked. When frying on a low warmth the shakkarpare will soak up extra oil.
  4. The amount of water that goes within the dough will rely on the standard of flour. In case you are making the recipe with all-purpose flour, you’ll need much less water.
  5. It is best to knead a agency and semi-soft dough. It shouldn’t be comfortable like a chapati dough.
  6. Make gudpare with the identical recipe. Add identical amount of jaggery, instead of sugar.
  7. The sugar syrup needs to be cooked until it achieves a 2 or 3 thread consistency. If not, then the Khurma will flip soggy as it’s going to soak up the syrup. Including some saffron within the sugar syrup will give good yellow or orange coloured Shakkarpare.
  8. You possibly can retailer the Khurma in air-tight containers for a couple of months.

Extra Diwali Sweets To Strive!

Please be sure you price this recipe within the recipe card under if in case you have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.

shakkar pare recipe, shakkar para recipe

Shakarpara Recipe | Khurma | Shakkarpare

Shakkarpara or Khurma is a diamond-shaped, crunchy, flaky and fried flour cookies coated with crystallized sugar. Strive my genuine Punjabi recipe of this delicious Shakkarpare snack you could actually munch on, any time!

Prep Time 5 minutes

Prepare dinner Time 45 minutes

Whole Time 50 minutes

Stop your display screen from going darkish whereas making the recipe

Making Shakarpara Dough

  • Take complete wheat flour in a mixing bowl or pan. Add 2 tablespoons of ghee. The ghee needs to be at room temperature and in a semi stable state. As an alternative of complete wheat flour it’s also possible to take all objective flour and oil as an alternative of ghee.

  • Together with your fingertips, combine the ghee with the flour very nicely.

  • While you press the flour and ghee combination in your palm, it is best to get a flour lump like proven within the image under. The combination ought to be capable to maintain itself collectively with out falling aside.

  • Now add water in components. Relying on the standard of flour, you may add much less or extra water. I added ½ cup water.

  • Start to knead the dough. Add water as required. In case you use all-purpose flour, you’ll need much less water.

  • Knead to a agency semi comfortable dough. Neither too comfortable nor too laborious. The dough needs to be not comfortable just like the dough we make for chapatis.

  • Divide the dough into three equal components. Cowl with a lid.

  • Take one half and roll right into a thick paratha of seven to eight inches in diameter.

  • With a knife make squares or diamond shapes on the rolled dough, by slicing criss cross or vertically-horizontally.

Frying Shakkarpare

  • Warmth oil for deep frying in a kadai or pan. Take a look at the oil temperature by including a small piece of the dough within the pan. This small piece of the dough ought to come up regularly and shortly on the floor. If it comes slowly, the oil has a decrease temperature and if it comes up too shortly, the oil has excessive temperature. I fried on medium warmth. You possibly can regulate the warmth whereas frying by growing or lowering it.
  • Slid the reduce diamond formed dough within the medium scorching oil.

  • Relying on the pan measurement, you may add roughly. However do make it possible for there’s some area whereas frying them.

  • When the shakkarpara are crisp and light-weight golden, flip over and fry.

  • Carry on frying them and turning as and when wanted for even frying.

  • Fry until all of them flip golden.

  • Take away with a slotted spoon and drain shakkar pare on kitchen paper towels to take away extra oil.

  • Proceed to organize the shakkarpara and fry them as talked about within the above steps.

  • If you end up start frying the final batch, you can begin making ready the sugar syrup. Let all of the shakkarpara come to room temperature, earlier than you add them within the sugar syrup.

Making sugar syrup

  • Take 1 cup sugar in one other kadai or pan. Add ½ cup water.

  • Maintain the pan on a low to medium warmth. Stir in order that the sugar dissolves.

  • Proceed cooking the sugar syrup until it begins effervescent and getting sticky. A suggestion right here is so as to add some saffron strands in sugar syrup to get orange or yellow coloured shakkarpara.

  • Simmer until you get a 2 to three thread consistency within the syrup. To verify the consistency, take a little bit of the syrup in a spoon. Let it grow to be heat after which take the syrup between your forefinger and thumb. Press and separate the fingers. It is best to see two to 3 threads within the sugar syrup.
  • As soon as the 2 to 3 thread consistency is reached, shortly add all of the shakkarpara within the syrup.

  • Briskly stir and toss nicely, so that each one the shakkarpara are coated with the sugar syrup.

  • The sugar syrup crystallizes quickly, so combine very nicely and be fast.

  • Now take all of the shakkarpara in a plate and permit them to return at room temperature. The sugar syrup will crystallize on cooling.

  • As soon as all of them quiet down, retailer shakkarpara in an air-tight field or jar. These keep good for a couple of months.

  • The dough must be semi-soft. Don’t make it comfortable like a roti or naan dough.
  • Fry on medium to medium-hight warmth. On a excessive warmth, the shakarpara will prepare dinner quicker from exterior however the inside dough will be undercooked. On a low warmth, the shakkarpare will soak up extra oil. 
  • As an alternative of sugar, you need to use jaggery and make gudpare. You will have to prepare dinner the jaggery syrup to a 2 to three string consistency. Use 1 cup of jaggery powder or grated/finely chopped jaggery. 
  • The recipe will be scaled simply to make a small or a big batch of shakkarpare.
  • Observe that the approximate vitamin information is for your entire lot of shakkarpare made out of this recipe.

Diet Details

Shakarpara Recipe | Khurma | Shakkarpare

Quantity Per Serving (1 small bowl)

Energy 276 Energy from Fats 81

% Each day Worth*

Fats 9g14%

Saturated Fats 3g19%

Polyunsaturated Fats 1g

Monounsaturated Fats 1g

Ldl cholesterol 8mg3%

Sodium 3mg0%

Potassium 116mg3%

Carbohydrates 47g16%

Fiber 3g13%

Sugar 25g28%

Protein 4g8%

Vitamin A 2IU0%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 1mg1%

Vitamin E 2mg13%

Vitamin Ok 1µg1%

Calcium 13mg1%

Vitamin B9 (Folate) 13µg3%

Iron 1mg6%

Magnesium 41mg10%

Phosphorus 107mg11%

Zinc 1mg7%

* P.c Each day Values are primarily based on a 2000 calorie food regimen.

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This Shakarpara recipe put up from the archives first revealed in October 2015 has been up to date and republished on 11 September 2022.


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