Shakkarpara/Shankarpali/Meethe pare/shakarpare
An easy method of making melt in the mouth yet crunchy shakkarpara/Shankarpali by adding the sugar to the dough. This eliminates the need to make a sugar syrup and dip the fried dough in the syrup.
Equipment
- 1 bowl
- 1 Rolling Pin
- 1 measuring cups and spoons
- 1 wok/kadhai
- 1 slotted spoon
Ingredients
- 3 cups All Purpose Flour/Maida
- 3/4 cup Fine Semolina/Sooji
- 1 1/4 cup Confectioner sugar/Powdered sugar/Icing sugar
- 3/4 tsp salt
- 7 tbsp melted HOT ghee use oil for a vegan option
- 175 ml water
- Oil for frying
Instructions
- Sieve flour and salt
- Add Fine sooji/Fine semolina
- Add HOT ghee and mix till you get crumbly texture(you know you have added right amount of ghee when you take some flour in your fist and it holds the fist shape)
- Add sugar and mix well
- Add water, little by little to form a soft dough(sooji will absorb water so do not make a tight dough)
- Cover and set the dough aside to rest for 30 minutes
- Divide the dough into 6 portions
- Roll into a diameter of 7-8 inches,thicker than a roti/chapati
- Prick with a fork or knife and cut into diamond shape
- Roll and cut all the dough and put on a big tray
- Heat oil on medium/320F(Drop a piece into the oil, if it comes up immediately, the oil is ready)
- Fry in batches, few pieces at a time till golden in color
- Cool and store in an airtight container. Stays good at room temperature for 2-3 weeks
Notes
Use oil for vegan option. To heat up ghee, I microwaved it for 1 minute and 20 seconds. When the dough holds the fist shape you know that it has enough fat/moin. Add 1-2 more tsp as needed. The water should also be added a little at a time. Keep the dough soft as the sooji/semolina will absorb water and the dough tighten when we let it rest for 30 minutes. Prick the dough pieces with fork or knife before frying.
Tried this recipe?Let us know how it was!