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Shakkar Para

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Shakkar para is a popular snack. They are deep-fried sugar crisps with coconut powder and hint of cardamom, which gives them an interesting flavor. This is one of those snacks you cannot stop munching. Shakkar paras’ main ingredients are plain flour, semolina, and sugar.

Recipe will serves 4.

Shakkar ParaIngredients:

  • 1 cup all purpose flour (plain flour, maida)
  • 1/4 cup fine sooji (semolina flour)
  • 2 tablespoons oil
  • 1/2 cup water (use water as a guide line)

for syrup:

  • 3/4 cup sugar
  • 1/2 cup water
  • 1/2 teaspoon coarsely grounded cardamom
  • 3 tablespoons coconut powder

Method

  1. Mix flour, sooji, and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Dough also can be made using food processor.
  2. Cover the dough and set aside for 15 minutes or more.
  3. Divide dough in two equal parts.
  4. Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.
  5. Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
  6. Cut each of the rolled dough into about 1 inch square. Note: you can cut them in your desire shape.
  7. Heat the oil in a frying pan on medium heat.
  8. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
  9. Make sure to place just enough shakkar paras to cover top of the oil in frying pan. Fry the shakkar paras until both sides are a light golden-brown.
  10. Let the shakkar paras comes to the room temperature and they should be crisp.

Making Sugar Syrup:

  1. Put the water and sugar in a saucepan and bring to a boil on medium-high heat.
  2. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar.
  3. Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer. Close the heat.
  4. Add coconut powder and cardamom to the syrup mix it well.
  5. Put all the paras to the syrup and mix it quickly, making sure all the paras are coated with syrup.
  6. Take them out on a greased tray, making sure that paras are not clumped together.
  7. Allow them to cool.
  8. Shakkar paras can be stored for several weeks in airtight container.

27 thoughts on “Shakkar Para

  1. Hi manjula di,im from gujarat surat.really im very thankful to u for this recipies.im very happy and I makes this very easy recipies which are given by u.thank u so…….much.

  2. My dad jus loves Shakkar Para n mathris,but i don’t know hw to make either…lukin at d amazing simple recipes i feel m gonna surprise him..normally he always bght them frm Koliwada cz v r in Bandra so thts d best place but now m sure he will b delighted :) n reading d above comments gives me d confidence…thanks a lot

  3. hi manjula aunti,
    u r great…..my husband always appreciate…..my dishes just bcoz of you….
    they are so simple and accuarate….
    recently i hv tried shakur pare……i am the girl who cant kneed the dough of floor but now i hv made shakur pare…i cant believe this they r so tasty and yummy….thanks……

    bye
    may god give you long life

  4. Hi,I’m from Sri Lanka.
    I tried paratha. & it came out really nice. I’m eager to try out ur other receipes too.
    Thk U Ms Manjula, u r crossing borders!!!!

  5. its festival time n everybody is thinking about manjula aunty!
    this time i will try 4 desserts for holi , described by aunty on this site!
    god bless.

  6. Hi Manjulaji,

    I always thought how nice it would be if I was born a North Indian to make all those lovely dishes that my husband loves so much. Your site was a real blessing and you are the “God of all dishes”. I have seen recipes and photographs on sites but a well directed and homely video presentation all along with the recipe given just under it, is a revelation. Thanks a lot and may God bless you.

    Regards,
    Shobha

  7. Hello, Manjula aunty…How r u? My name is Priyanka and i live in kansas city, USA. Aunty i hv tried lots of ur recipes..they r really really too gud…Even u r also very gud aunty..I m really very thxfull to u bco’z of ur recipes i m now a grt cook too.I m really ur big fan now..Wht should i say i hv no words for u..every word is too small for ur compliments…

  8. Hello Manjula aunty,

    I love your all recipes.its really great. i was not able to make some recipes so testy before. can you please add spicy (Masala) Sakkar para recipe ? bcz i love that too much.

    Thanks,
    Bhavika Sanghvi

  9. Hi Mangulaaunty
    i love your all recipes.i had tried dahi wada it was amassing.Pls can u add pasta’s recipe my husd love pasta but i am not good in cooking pasta.so pls pls pls add pasta recipe for me.
    thanks a lot
    love
    nisha

  10. when i prepered barji ka vada with green methi , when fry its kadak after its is dhila, ( menas locha ) not cruchi ,
    pl suggesion

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