Shakkar Para

By: Manjula Jain

Serving : 4 people

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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.

Shakkar Para

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.

Shakkar Para

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.

  • 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
  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.
Snack
Indian
Coconut, Meeta, Meetha, Shakkar Para, Sweet Para, Vegan

Comments

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    Harpreet Mehta
    September 15, 2017 at 10:40 pm

    how do you make gur ke paare

      Manjula Jain
      September 17, 2017 at 10:57 pm

      Harpeet in my list to do

    t.murali
    September 23, 2015 at 11:03 pm

    I like your recipe

    Donna
    September 23, 2015 at 8:58 am

    Coconut 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 am

    How 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 pm

      Pats, 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 am

    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.

    monika basu
    October 17, 2012 at 10:58 am

    Hi, 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 am

    Can i replace maida with whole wheat flour in this recipe?

      Manjula Jain
      May 27, 2012 at 6:34 pm

      Reni,
      Yes you can us whole wheat flour but texture and crispness will be very different.

    Priya
    March 13, 2012 at 1:35 am

    i want to try today

    Ekta
    August 14, 2011 at 11:27 am

    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

    Madhulika
    November 1, 2010 at 9:43 am

    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

    Anu
    June 22, 2010 at 9:16 pm

    Is coconut powder available in American grocery stores?

      Manjula Jain
      June 22, 2010 at 11:07 pm

      Anu,
      I have seen coconut powder by Red Mill, in the baking section.

        Anu
        June 23, 2010 at 10:34 am

        Thanks, 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 am

    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!!!!

    shivi
    February 26, 2010 at 7:58 am

    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.

    Shobha
    February 18, 2010 at 9:37 am

    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

    Sherwood Jomes
    February 12, 2010 at 7:45 am

    A distinguished Blog about how to cook LACTO-VEGETARIAN dishes.

    Priyanka Singh
    December 22, 2009 at 10:05 am

    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…

    Christine
    September 23, 2009 at 5:56 am

    I 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 am

    hai aunty,
    i am swarupa.
    where can i buy this candy thermometer?

    maham
    August 29, 2009 at 6:25 pm

    hi bad

    Krithika
    August 18, 2009 at 4:07 pm

    Hello 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 pm

    Do 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 pm

    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

    nisha
    April 16, 2009 at 8:04 am

    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

    d b patel
    April 12, 2009 at 11:53 pm

    when 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 am

    The shankar pareys were prepared and are a very good item for children to carry aroud & have nasta

    parul
    March 6, 2009 at 1:19 pm

    Auntyji,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 am

    where cani get candy thermometr/ is it possible to check 2-3 thread consistency with it.

      Jaya
      March 4, 2009 at 3:40 pm

      If you’re in the US you can buy one at almost any store that has a cooking section. They cost around $10.

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