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 likely one of the quintessential Diwali treats that may be present in virtually 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 which you can actually munch on, any time!

shakkarpara served in a wooden bowl with text layovers.

What’s Shakkarpara

In India, Shakarpara is a kind of snacks, which is kind of ubiquitous throughout the Diwali festive season. It isn’t solely standard in North Indian and Gujarati cuisines, however can be a standard function in weddings and particular events in different elements of the nation.

The varied 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 outdoors India like Fiji (the place it’s known as lakdi mithai), Trinidad and Tobago, United Kingdom, Guyana, and so forth.

Based on many meals historians, the origin of Shakarpare may be mentioned to be in ‘shekarpareh,’ which is a candy pastry snack from the Iranian delicacies.

The principle substances of Shakarpare embody a dough made from both all-purpose flour (maida) or complete wheat flour (atta), ghee and sugar. Some folks may 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. Nevertheless, lately chances are you’ll air-fry them too.

Extra On My Recipe

At house, I normally make Shankarpali throughout the competition of Diwali. The tactic 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 just isn’t coated with sugar syrup. However, 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 fully totally different.

The preliminary a part of making the dough for Shakkarpare, and frying is straightforward. Nevertheless, you might want to concentrate whereas making the sugar syrup. It ought to be of the suitable 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 may be added.

Making any candy or savory for Diwali is a time-consuming process. So, make certain 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 received 450 grams of Shakarpara. Rather less than ½ a kilogram. The recipe may be scaled by doubling or tripling the portions.

Step-by-Step Information

Methods to make Shakkarpara

Make this particular candy snack simply in your kitchen, with my step-by-step photos 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 ought to be at room temperature and in a semi-solid state. As a substitute of atta, you should utilize take all-purpose flour (maida). As a substitute of ghee, you should utilize 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 properly.

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 have the ability to maintain itself collectively with out falling aside.

flour lump made from the flour-ghee mixture.

4. Now, add water in elements. Relying on the standard of flour, you’ll be able to 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. If you happen to use all-purpose flour (maida), you will have much less water.

kneading dough for shakkarpare.

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

prepared dough for shakkarpare.

7. Divide the dough into 3 equal elements. 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. Check the oil temperature by including a small piece of the dough within the pan. This small piece of dough ought to come up step by step 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 rising or reducing it.

heating oil in a pan for deep frying shakkarpare.

11. Gently, slid the minimize diamonds from the dough, within the medium sizzling oil.

frying shakkarpare in hot oil.

12. Relying on the dimensions of the pan, you’ll be able to add kind of. However guarantee that there may be some house whereas frying them.

frying shakkarpare in hot oil.

13. When the Shakkarpare are crisp and lightweight 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 arrange 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 fully 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 turn out 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 kind of sizzling and may burn your fingers. So, let it turn out to be heat or settle down, earlier than you take a look at.

sugar syrup bubbling the pan for shakkarpara.

Coat Shakkarpare With Sugar Syrup

23. Swap 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 turn out to be soggy, as they may take in the sugar syrup.

fried shakkarpara added to the prepared sugar syrup.

24. Briskly stir and toss properly, so that every 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 properly 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 may make this snack with all-purpose flour (maida) rather than complete wheat flour (atta). Instead of ghee, you should utilize 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 have the ability 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 take in extra oil.
  4. The amount of water that goes within the dough will depend upon the standard of flour. In case you are making the recipe with all-purpose flour, you will have much less water.
  5. It is best to knead a agency and semi-soft dough. It shouldn’t be tender like a chapati dough.
  6. Make gudpare with the identical recipe. Add similar amount of jaggery, rather than sugar.
  7. The sugar syrup ought to be cooked until it achieves a 2 or 3 thread consistency. If not, then the Khurma will flip soggy as it would take in 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!

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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 which you can actually munch on, any time!

4.95 from 17 votes

Prep Time 5 minutes

Cook dinner Time 45 minutes

Whole Time 50 minutes

For the dough

For sugar syrup

Different substances

Making Shakarpara Dough

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

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

  • 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 have the ability to maintain itself collectively with out falling aside.

  • Now add water in elements. Relying on the standard of flour, you’ll be able to add much less or extra water. I added ½ cup water.

  • Start to knead the dough. Add water as required. If you happen to use all-purpose flour, you will have much less water.

  • Knead to a agency semi tender dough. Neither too tender nor too exhausting. The dough ought to be not tender just like the dough we make for chapatis.

  • Divide the dough into three equal elements. 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. Check the oil temperature by including a small piece of the dough within the pan. This small piece of the dough ought to come up step by step 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 rising or reducing it.
  • Slid the minimize diamond formed dough within the medium sizzling oil.

  • Relying on the pan dimension, you’ll be able to add kind of. However do guarantee that there may be some house whereas frying them.

  • When the shakkarpara are crisp and lightweight 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 arrange 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 turn out 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 properly, so that every one the shakkarpara are coated with the sugar syrup.

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

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

  • As soon as all of them settle 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 tender like a roti or naan dough.
  • Fry on medium to medium-hight warmth. On a excessive warmth, the shakarpara will prepare dinner sooner from outdoors however the inside dough may be undercooked. On a low warmth, the shakkarpare will take in extra oil. 
  • As a substitute of sugar, you should utilize jaggery and make gudpare. You have to 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 may be scaled simply to make a small or a big batch of shakkarpare.
  • Notice that the approximate vitamin information is for your entire lot of shakkarpare made out of this recipe.

Vitamin Info

Shakarpara Recipe | Khurma | Shakkarpare

Quantity Per Serving (1 small bowl)

Energy 276 Energy from Fats 81

% Day by 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%

* % Day by day Values are based mostly on a 2000 calorie food regimen.

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

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