Shakkar Para
Shakkar Para is a popular vegan sweet 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.
Ingredients
- 1 cup all purpose flour plain flour, maida
- ¼ cup fine sooji semolina flour
- 2 Tbsp oil
- ½ cup water use water as a guide line
For Syrup
- ¾ cup sugar
- ½ cup water
- ½ tsp coarsely grounded cardamom
- 3 Tbsp coconut powder
Instructions
- 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.
- Cover the dough and set aside for 15 minutes or more.
- Divide dough in two equal parts.
- Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.
- Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
- Cut each of the rolled dough into about 1 inch square. Note: you can cut them in your desire shape.
- Heat the oil in a frying pan on medium heat.
- 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.
- 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.
- Let the shakkar paras comes to the room temperature and they should be crisp.
Making Sugar Syrup
- Put the water and sugar in a saucepan and bring to a boil on medium-high heat.
- When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar.
- Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer. Close the heat.
- Add coconut powder and cardamom to the syrup mix it well.
- Put all the paras to the syrup and mix it quickly, making sure all the paras are coated with syrup.
- Take them out on a greased tray, making sure that paras are not clumped together.
- Allow them to cool.
- Shakkar paras can be stored for several weeks in airtight container.
Tried this recipe?Let us know how it was!
Harpreet Mehta
September 15, 2017 at 10:40 pmhow do you make gur ke paare
Manjula Jain
September 17, 2017 at 10:57 pmHarpeet in my list to do
t.murali
September 23, 2015 at 11:03 pmI like your recipe
Donna
September 23, 2015 at 8:58 amCoconut flour is just finely ground dried coconut. Coconut powder would be the same thing, ground dried coconut. Both are powder fine, right ?
Pats
October 5, 2014 at 7:04 amHow come every time I make this it doesn’t turn on crispy. What should I do to turn out crispy next day.? When ever I make them it always turns out chewy and I don’t want that. If anyone can help please let me know.
Manjula Jain
October 5, 2014 at 1:51 pmPats, may be the dough is too soft, shakkar para should not be chewy, they should be crisp, or may be you are frying on high heat.
shaista
December 8, 2013 at 7:46 amHi 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.
monika basu
October 17, 2012 at 10:58 amHi, can i use shredded coconut instead of coconut poder, i am not sure where i can get coconut powder or how to make it
Reni
May 27, 2012 at 11:16 amCan i replace maida with whole wheat flour in this recipe?
Manjula Jain
May 27, 2012 at 6:34 pmReni,
Yes you can us whole wheat flour but texture and crispness will be very different.
Priya
March 13, 2012 at 1:35 ami want to try today
Ekta
August 14, 2011 at 11:27 amMy 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
Madhulika
November 1, 2010 at 9:43 amhi 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
Anu
June 22, 2010 at 9:16 pmIs coconut powder available in American grocery stores?
Manjula Jain
June 22, 2010 at 11:07 pmAnu,
I have seen coconut powder by Red Mill, in the baking section.
Anu
June 23, 2010 at 10:34 amThanks, Aunty!! That was the one ingredient holding me back from trying this recipe.Will checkout our local Ralphs.
anusha
March 2, 2010 at 2:36 amHi,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!!!!
shivi
February 26, 2010 at 7:58 amits 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.
Shobha
February 18, 2010 at 9:37 amHi 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
Sherwood Jomes
February 12, 2010 at 7:45 amA distinguished Blog about how to cook LACTO-VEGETARIAN dishes.
Priyanka Singh
December 22, 2009 at 10:05 amHello, 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…
Christine
September 23, 2009 at 5:56 amI tried the shakar paray it came out very good thanks
Aunty i want the receipe for barfi
plain barfi
today i’m trying peda
swarupa
September 4, 2009 at 9:05 amhai aunty,
i am swarupa.
where can i buy this candy thermometer?
maham
August 29, 2009 at 6:25 pmhi bad
Krithika
August 18, 2009 at 4:07 pmHello Aunty,
I tried this snack and it came out really well. Was very happy about it. forgot to wish you, Belated birthday wishes aunty.
– Krithika
http://www.mummymakesityummy.com
Jennifer
August 16, 2009 at 3:30 pmDo you have any suggestions for a flavor to add to these other than coconut (because of an allergy to it)?
Bhavika
June 14, 2009 at 7:26 pmHello 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
nisha
April 16, 2009 at 8:04 amHi 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
d b patel
April 12, 2009 at 11:53 pmwhen i prepered barji ka vada with green methi , when fry its kadak after its is dhila, ( menas locha ) not cruchi ,
pl suggesion
Vinita
March 16, 2009 at 5:34 amThe shankar pareys were prepared and are a very good item for children to carry aroud & have nasta
parul
March 6, 2009 at 1:19 pmAuntyji,i used to lu shakkrpaades wen i ws a kid,will def try them today,looks simple to make thru ur recipe.
alkadixit
March 4, 2009 at 9:30 amwhere cani get candy thermometr/ is it possible to check 2-3 thread consistency with it.
Jaya
March 4, 2009 at 3:40 pmIf you’re in the US you can buy one at almost any store that has a cooking section. They cost around $10.