SHAKAR PARA; INDIAN SWEET FRIED BISCUITS SNACK

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SHAKARPARA
SERVINGS: 
Shakar para (sakar para) are sweet diamond cut deep fried biscuits. A crispy tea time snack or any other time. Also a favorite sweet cooked during Indian festive seasons of Diwali and Holi. They can be made savoury and spicy or just sweet, sugar coated or not. Below is our version of the sweet version. Easy to make and taste yummy!
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INGREDIENTS: 
  • 1 cup All purpose flour
  • 2 tbs Ghee OR butter OR Vegetable oil
  • 3 tbs Sugar
  • Pinch of salt 
  • ​¼ cup water
  • ¼ tsp Cardamom powder (optional)

Additional Ingredients:
  • Oil for deep frying

HOW TO COOK SHAKAR PARA

METHOD

  • Put the water in a pan and bring to a boil then remove from the heat. Add the salt, sugar and ghee in the pan of water and mix together until the sugar dissolves. Leave aside for the mixture to cool down to room temperature.
  • Put the flour in a mixing bowl then add the liquid syrup to form a dough. Put the dough on a floured surface and knead for about 8 minutes until soft and pliable. Cover and leave to rest for at least 15 minutes.
  • After the resting period, roll out the dough into a flat sheet about 5mm thick. Cut into strips about 2.5 cm wide, then cut across the strips diagonally to form diamond (or square) shapes 2.5 cm wide each.
  • The pieces are ready to be deep fried immediately.

  • Heat oil in a frying pan until hot.
  • Gently lower the pieces in the oil. DO NOT OVER FILL (fry in batches).
  • DO NOT MIX (to avoid mashing up the dough) in the beginning. Leave to deep fry in the oil for about 1 minutes before you start turning. 
  • After about  a minute, you can start turning and letting them brown until they are fully cooked and golden brown in colour. DO NOT OVER COOK/COLOUR THEM.​ Sakar para is usually golden brown in colour.
  • Using a slotted spoon, remove from the hot oil and put on a colander to drain any excess oil.
  • Leave to completely cool before serving/storing.

IF YOU WOULD LIKE TO SUGAR COAT THEM
Then you will also need:
  • ​Sugar 1 cup
  • Water 3/4 cup
  • Ground cardamom (Elaichi powder) ¼ tsp
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MAKING THE SUGAR COATING
  • Put the water, sugar and the elaichi (cardamom) in a pan and mix.
  • Bring to boil then let it gently simmer until the syrup is thick (about 1½ -2 string consistency). 
  • When the syrup is ready, lower the heat to the lowest possible heat setting. Add the cooled shakar para in the pan and toss to sugar coat them evenly.
  • Keep tossing them in the syrup under low heat until it forms a thick whitish sugar coat.
  • Remove from the pan and spread on a plate. Leave to cool ready to be served.​
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SUGAR COATED SHAKARPARA

More information & tips

1) The water can be substituted with milk.
2) The diamond shape is the traditional shape for sakar para but you can cut into squares or strips if desired.

Also see