June 19, 2019 shakkar para

Shakkar Para or Shankarpali Recipe


  • 1½ cups Maida (all purpose flour)
  • 1 tablespoon Rava (semolina), optional
  • 2 tablespoons Ghee or Oil
  • 1/4 cup Sugar
  • 1/3 cup Milk or Water
  • A pinch of Salt
  • Oil, for deep frying


  • Heat 1/3 Cup Milk Until Warm and Pour in a Bowl.
  • Add 1/4 Cup Sugar in It.
  • Stir With a Spoon Until Sugar Dissolves Completely.
  • Add 1 ½ Cups Maida, 1 Tablespoon Rava, a Pinch of Salt and 2 Tablespoons Ghee or Oil in the Same Bowl.
  • Mix Well and Bind the Firm (Stiff) Dough. If Required, Add a Few Teaspoons of Water or Milk to Bind the Dough.
  • Divide the Dough Into 2 Equal Portions. Take One Portion and Give It Round Shape Like a Ball and Then Flatten It Between Your Palms. Place It on a Rolling Board.
  • Roll It Out Into a Large 8-9 Inch Diameter Round Disc Having ¼ Inch Thickness Using a Rolling Pin.
  • Cut It Into Squares or Diamond Shape Small Pieces Using a Sharp Knife.
  • Transfer Diamond Shaped Pieces to a Plate. Do the Same Process for Remaining Dough.
  • Transfer them to the boiling oil pan then Stir Them at Regular Intervals to Evenly Cook Them. Keep the Temperature Medium-low to Cook Them Evenly Otherwise They Turn Brown Fast and Get Cooked From Outside but Stay Raw From Inside. Fry Them Until They Turn Golden Brown.
  • Remove Them Using a Slotted Spoon. Drain Excess Oil and Transfer to a Plate Lined With Paper Napkin. Shakkarpara Are Ready. Let Them Cool at Room Temperature and Then Store in an Airtight Container. They Stay Good for 2-3 Weeks at Room Temperature.

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