Shankarpali Recipe / Shakkar Para

Here I will be showing you Shankarpali recipe, also known as Shakkar para, in a very easy step wise manner.

Diwali brings lot of joys- the goodness of being together, lights, new beginnings, blessings from elderly and of course sweets. The tradition of preparing sweets at home with your loved ones and distributing it amongst the near and dear ones has been passed on from generations to generations. The joy of families bonding together over decorating home, and cooking and eating together is priceless. And let me tell you there is a science behind this too and not just mythology.

Sweets and Snacks prepared during Diwali are not just delicious but nutritious too. That Besan ladoo you eat is a rich source of protein, carbohydrates and dietary fiber. And it also has minerals such as calcium, iron, zinc, to name a few. A few other popular recipes other than Besan ladoo are Mathri, Masala Sev, Poha chivda, Gujiya and Chakli.

Shakkar para /Shankarpali is one of my favourite Diwali Sweets. Shakkar para /Shankarpali can be prepared in 2 ways. You can either  knead the sugar in the dough or sugar coat them later on.

In this shankarpali recipe I have kneaded the sugar in the dough.Though refined flour / maida is used widely to prepare this delicacy but since we are committed to healthy cooking I am showing a recipe where I have used 3:1 proportion of wheat flour and maida.

 

Shakkar Para / Shankarpali Recipe | Diwali Sweet Recipe
Recipe Type: Sweet
Cuisine: Indian
Author: Shradha
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
  • Whole Wheat Flour / Aata = 1.5 Cups
  • Refined Flour / Maida = 1/2 Cup
  • Milk / Doodh= 3/4th Cup to 1 Cup
  • Sugar = 1/3rd to 1/2 cup
  • Ghee = 1/2 Cup
  • Salt= a pinch
  • Oil= as required for frying
Instructions
Notes
1. Before adding milk see if you can form lumps that can stand on their own. [br]2. Add milk little by little and use only as much as you think to form the dough as shown in the video.[br]3. Let the dough rest for a minimum time of 1 hour or 2 hours if you have time. This ensures that shankarpali comes out crispy and nice. [br]4. Before beginning to roll the dough, press it in your hands to ensure shankarpali has a smooth texture. [br]5.Roll it a bit thicker than usual chapati.[br]6. Test if the oil is hot enough by dropping a small piece.

They last long if stored properly. Store shakkar para /shankarpali in air tight containers, preferably steel or aluminimum. They can be had as it is or you can savour them with hot chai.

You can also check out other diwali recipes on our YouTube channel Happily Veg.

 

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Video Gear used to make this video:
Canon 600D Camera, Canon Lens 50mm f.18