Shakarpara Recipe | Khurma | Shakkarpare
11 min read
Right here’s certainly one of our favourite recipes of an Indian candy snack, the Shakarpara or Khurma. Shakkarpare (in plural) is among the quintessential Diwali treats that may be present in nearly each nook of the Indian subcontinent. Although with totally different regional names, this snack is normally diamond-shaped, crunchy, flaky and fried flour cookies coated with crystallized sugar. Attempt my genuine Punjabi recipe of this delicious snack which you could actually munch on, any time!
What’s Shakkarpara
In India, Shakarpara is a type of snacks, which is kind of ubiquitous in the course of the Diwali festive season. It’s not solely common in North Indian and Gujarati cuisines, however can also be a standard characteristic in weddings and particular events in different elements of the nation.
The assorted Indian regional variations are shankarpali (Maharashtra), shankarapoli/shankarapali (Karnataka), shakerpara (West Bengal) and khurma (Bihar/Nepal).
Not simply these, this explicit snack can also be well-known outdoors India like Fiji (the place it’s referred to as lakdi mithai), Trinidad and Tobago, United Kingdom, Guyana, and many others.
Based on many meals historians, the origin of Shakarpare may be mentioned to be in ‘shekarpareh,’ which is a candy pastry snack from the Iranian delicacies.
The primary elements of Shakarpare embrace a dough manufactured from both all-purpose flour (maida) or entire wheat flour (atta), ghee and sugar. Some folks may additionally add a little bit of semolina (suji/rava) and a few flavorings.
Identical to my Shakarpara recipe, which is made with atta and has a saffron flavored sugar syrup too. This candy snack is normally deep-fried. Nevertheless, nowadays you might air-fry them too.
Extra On My Recipe
At house, I normally make Shankarpali in the course of the pageant of Diwali. The tactic of creating this Maharashtrian model is totally different than the preparation of Shakkarpare.
What makes Shankarpali snack distinct is that in it, the candy dough shouldn’t be coated with sugar syrup. Alternatively, Shakkarpara or Khurma is made with an unsweetened dough and as soon as fried, it’s coated with sugar syrup. So, the style and texture of each these variations are utterly totally different.
The preliminary a part of making the dough for Shakkarpare, and frying is simple. Nevertheless, you must listen whereas making the sugar syrup. It needs to be of the precise consistency, which is of two or 3 threads.
Additionally, this recipe makes use of sugar, however it’s also possible to use jaggery and switch it into gudpare. The identical quantity of jaggery may be added.
Making any candy or savory for Diwali is a time-consuming activity. So, be certain to finish all of your chores earlier than dedicating the time within the preparation of those sweets and savories.
From 240 grams (2 cups) of entire wheat flour, I acquired 450 grams of Shakarpara. Rather less than ½ a kilogram. The recipe may be scaled by doubling or tripling the portions.
Step-by-Step Information
Find out how to make Shakkarpara
Make this particular candy snack simply in your kitchen, with my step-by-step footage and detailed directions.
Make Dough
1. Take 2 cups (240 grams) entire wheat flour (atta) in a mixing bowl or pan. Add 2 tablespoons ghee.
The ghee needs to be at room temperature and in a semi-solid state. As a substitute of atta, you should use take all-purpose flour (maida). As a substitute of ghee, you should use oil.
2. Together with your fingertips, combine the ghee with the flour very properly.
3. Once you press the flour-ghee combination in your palm, it’s best to get a flour lump like proven within the image under. The combination ought to be capable to maintain itself collectively with out falling aside.
4. Now, add water in elements. Relying on the standard of flour, you possibly can add much less or extra water. I added ½ cup water.
5. Start to knead the dough. Add water as required. In the event you use all-purpose flour (maida), you’ll need much less water.
6. Knead to a agency semi-soft dough. Neither too gentle, nor too laborious. The dough needs to be not gentle just like the dough we make for chapatis or roti.
7. Divide the dough into 3 equal elements. Cowl with a lid.
8. Take one half and roll right into a thick paratha of seven to eight inches in diameter.
9. With a knife make squares or diamond shapes on the rolled dough, by slicing criss cross or vertically-horizontally.
Make Khurma
10. Warmth oil for deep frying in a kadai or pan. Take a look at the oil temperature by including a small piece of the dough within the pan. This small piece of dough ought to come up step by step and rapidly on the floor.
If it comes slowly, the oil has a decrease temperature and if it comes up too rapidly, the oil has excessive temperature. I fried on medium warmth. You’ll be able to regulate the warmth whereas frying, by growing or reducing it.
11. Gently, slid the minimize diamonds from the dough, within the medium scorching oil.
12. Relying on the scale of the pan, you possibly can add roughly. However make it possible for there may be some house whereas frying them.
13. When the Shakkarpare are crisp and light-weight golden, flip over and fry.
14. Carry on frying them and turning, as and when wanted for even frying.
15. Fry until all of them flip golden.
16. Take away with a slotted spoon and place Shakkarpare on kitchen paper towels to take away extra oil.
17. Proceed to organize and fry them as talked about within the above steps. Once you start frying the final batch, you can begin getting ready the sugar syrup.
Let all of the Shakkarpare cool utterly to room temperature, earlier than you add them within the sugar syrup.
Make Sugar Syrup
18. Take 1 cup sugar (150 grams) in one other kadai or pan.
19. Add ½ cup water.
20. Maintain the pan on low to medium warmth. Stir, in order that the sugar dissolves.
21. Proceed cooking the sugar syrup until it begins effervescent and getting sticky. You’ll be able to add some saffron strands within the sugar syrup, to get orange or yellow coloured Shakarpara.
22. Simmer until you get a 2 to three thread consistency within the sugar syrup. To examine the consistency, take a little bit of the syrup in a spoon.
Let it grow to be heat after which take the syrup between your forefinger and thumb. Press and separate the fingers.
It is best to see 2 to three thread consistency within the sugar syrup. The sugar syrup is kind of scorching and may burn your fingers. So, let it grow to be heat or settle down, earlier than you take a look at.
Coat Shakkarpare With Sugar Syrup
23. Change off the warmth as quickly because the sugar syrup achieves a 2 to three thread consistency in it. Shortly, add all of the Shakkarpare within the syrup.
The sugar syrup has to achieve 2 to three thread consistency, in any other case the Shakarpara or Khurma will grow to be soggy, as they’ll take up the sugar syrup.
24. Briskly stir and toss properly, so that each one the Shakkarpare are coated with the sugar syrup.
25. The sugar syrup crystallizes quickly.
26. So, combine very properly and be fast.
27. Take Shakkarpara on a plate and permit them to chill to room temperature. The sugar syrup will crystallize on cooling.
28. As soon as cooled, retailer Shakkarpare or Khurma in an air-tight field or jar at room temperature. These keep good for a month.
29. Serve Shakkarpare with tea or have them as a snack any time of day.
Skilled Suggestions
- You may make this snack with all-purpose flour (maida) instead of entire wheat flour (atta). Instead of ghee, you should use oil.
- When you press the flour-ghee combination in your palm, it’s best to get a flour lump. Which signifies that the combination ought to be capable to maintain itself collectively and never collapse.
- Fry the shakkarpare on medium warmth. Frying on a excessive warmth will make them brown too quick leaving the within dough undercooked. When frying on a low warmth the shakkarpare will take up extra oil.
- The amount of water that goes within the dough will rely on the standard of flour. In case you are making the recipe with all-purpose flour, you’ll need much less water.
- It is best to knead a agency and semi-soft dough. It shouldn’t be gentle like a chapati dough.
- Make gudpare with the identical recipe. Add similar amount of jaggery, instead of sugar.
- The sugar syrup needs to be cooked until it achieves a 2 or 3 thread consistency. If not, then the Khurma will flip soggy as it can take up the syrup. Including some saffron within the sugar syrup will give good yellow or orange coloured Shakkarpare.
- You’ll be able to retailer the Khurma in air-tight containers for just a few months.
Extra Diwali Sweets To Attempt!
Sweets Recipes
Thekua Recipe – Indian Fried Cookies
Sweets Recipes
Gulab Jamun
Sweets Recipes
Malpua Recipe
Vegan Recipes
Gulgule Recipe (Indian Fried Doughnut)
Please be sure you fee this recipe within the recipe card under when you’ve got made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.
Shakarpara Recipe | Khurma | Shakkarpare
Shakkarpara or Khurma is a diamond-shaped, crunchy, flaky and fried flour cookies coated with crystallized sugar. Attempt my genuine Punjabi recipe of this delicious Shakkarpare snack which you could actually munch on, any time!
Prep Time 5 minutes
Cook dinner Time 45 minutes
Whole Time 50 minutes
Stop your display from going darkish whereas making the recipe
Making Shakarpara Dough
-
Take entire wheat flour in a mixing bowl or pan. Add 2 tablespoons of ghee. The ghee needs to be at room temperature and in a semi strong state. As a substitute of entire wheat flour it’s also possible to take all objective flour and oil as an alternative of ghee.
-
Together with your fingertips, combine the ghee with the flour very properly.
-
Once you press the flour and ghee combination in your palm, it’s best to get a flour lump like proven within the image under. The combination ought to be capable to maintain itself collectively with out falling aside.
-
Now add water in elements. Relying on the standard of flour, you possibly can add much less or extra water. I added ½ cup water.
-
Start to knead the dough. Add water as required. In the event you use all-purpose flour, you’ll need much less water.
-
Knead to a agency semi gentle dough. Neither too gentle nor too laborious. The dough needs to be not gentle just like the dough we make for chapatis.
-
Divide the dough into three equal elements. Cowl with a lid.
-
Take one half and roll right into a thick paratha of seven to eight inches in diameter.
-
With a knife make squares or diamond shapes on the rolled dough, by slicing criss cross or vertically-horizontally.
Frying Shakkarpare
-
Warmth oil for deep frying in a kadai or pan. Take a look at the oil temperature by including a small piece of the dough within the pan. This small piece of the dough ought to come up step by step and rapidly on the floor. If it comes slowly, the oil has a decrease temperature and if it comes up too rapidly, the oil has excessive temperature. I fried on medium warmth. You’ll be able to regulate the warmth whereas frying by growing or reducing it.
-
Slid the minimize diamond formed dough within the medium scorching oil.
-
Relying on the pan measurement, you possibly can add roughly. However do make it possible for there may be some house whereas frying them.
-
When the shakkarpara are crisp and light-weight golden, flip over and fry.
-
Carry on frying them and turning as and when wanted for even frying.
-
Fry until all of them flip golden.
-
Take away with a slotted spoon and drain shakkar pare on kitchen paper towels to take away extra oil.
-
Proceed to organize the shakkarpara and fry them as talked about within the above steps.
-
If you end up start frying the final batch, you can begin getting ready the sugar syrup. Let all of the shakkarpara come to room temperature, earlier than you add them within the sugar syrup.
Making sugar syrup
-
Take 1 cup sugar in one other kadai or pan. Add ½ cup water.
-
Maintain the pan on a low to medium warmth. Stir in order that the sugar dissolves.
-
Proceed cooking the sugar syrup until it begins effervescent and getting sticky. A suggestion right here is so as to add some saffron strands in sugar syrup to get orange or yellow coloured shakkarpara.
-
Simmer until you get a 2 to three thread consistency within the syrup. To examine the consistency, take a little bit of the syrup in a spoon. Let it grow to be heat after which take the syrup between your forefinger and thumb. Press and separate the fingers. It is best to see two to a few threads within the sugar syrup.
-
As soon as the 2 to a few thread consistency is reached, rapidly add all of the shakkarpara within the syrup.
-
Briskly stir and toss properly, so that each one the shakkarpara are coated with the sugar syrup.
-
The sugar syrup crystallizes quickly, so combine very properly and be fast.
-
Now take all of the shakkarpara in a plate and permit them to return at room temperature. The sugar syrup will crystallize on cooling.
-
As soon as all of them settle down, retailer shakkarpara in an air-tight field or jar. These keep good for just a few months.
- The dough must be semi-soft. Don’t make it gentle like a roti or naan dough.
- Fry on medium to medium-hight warmth. On a excessive warmth, the shakarpara will cook dinner sooner from outdoors however the inside dough may be undercooked. On a low warmth, the shakkarpare will take up extra oil.
- As a substitute of sugar, you should use jaggery and make gudpare. You will want to cook dinner the jaggery syrup to a 2 to three string consistency. Use 1 cup of jaggery powder or grated/finely chopped jaggery.
- The recipe may be scaled simply to make a small or a big batch of shakkarpare.
- Notice that the approximate diet information is for your complete lot of shakkarpare constituted of this recipe.
Vitamin Details
Shakarpara Recipe | Khurma | Shakkarpare
Quantity Per Serving (1 small bowl)
Energy 276
Energy from Fats 81
% Day by day Worth*
Fats 9g14%
Saturated Fats 3g19%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Ldl cholesterol 8mg3%
Sodium 3mg0%
Potassium 116mg3%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 25g28%
Protein 4g8%
Vitamin A 2IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 2mg13%
Vitamin Okay 1µg1%
Calcium 13mg1%
Vitamin B9 (Folate) 13µg3%
Iron 1mg6%
Magnesium 41mg10%
Phosphorus 107mg11%
Zinc 1mg7%
* P.c Day by day Values are based mostly on a 2000 calorie food regimen.
This Shakarpara recipe submit from the archives first revealed in October 2015 has been up to date and republished on 11 September 2022.
