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Shakkarpara | Shankarpali | Sugar Coated Diamond Biscuits
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5 from 7 votes

Shakkarpara | Shankarpali | Sugar Coated Diamond Biscuits

Shakkarpara | Shankarpali are sugar coated diamond shaped biscuits that has been y favorite as a child to this date. Enjoy this traditional sweet for this Diwali.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert, Festival Recipes
Cuisine: Indian
Servings: 60 pieces

Ingredients

  • All Purpose flour / Maida - 1 1/2 cups
  • Sugar - 3/4 cup
  • Water - 1/2 cup
  • Ghee - 2 TBSP
  • Oil - for deep frying
  • Salt - a pinch

Instructions

To make the Dough -

  • Combine the flour and the salt in a bowl and add the melted ghee to it. Mix well with your fingers to combine.
  • Slowly add water and make a stiff dough. Knead the dough for couple of minutes and let it rest for about 30 minutes.
  • Make sure you knead the dough to a stiff consistency.

To fry the Shakkarpara -

  • Divide the dough into 2 parts and make a ball with one of the piece.
  • Slightly dust the work surface with flour and roll the dough out to a circle about 1/8th of an inch thick.
  • Makes diamond shape or square shape cuts in the rolled dough and separate the pieces.
  • Meanwhile heat a pan with oil to fry the prepared dough. Keep the heat on low to medium.
  • Once the oil heats up, add few pieces of the shaped dough into the hot oil and fry it in low flame until it is golden brown and crispy.
  • Make sure that you fry the shakkarpara at a very low heat or else they would not crisp up. It will take a little while for the dough to fry up, so be patient and finish frying all the pieces.
  • Remove the fried shakkarpara on a paper towel lined tray. Let them cool down to room temperature before coating it with sugar syrup.

To make the sugar syrup -

  • Measure the sugar and add the water.
  • Boil the mixture in medium heat until the sugar dissolves. Keep Boiling until the syrup comes to a 2 or 3 thread consistency. The syrup will be quite sticky when it ready and when you take a bit of syrup in between your fingers and stretch, it should form 2 or 3 strings.
  • At this stage turn off the flame and let the syrup cool down.
  • When the syrup is warm, add the fried pieces in batches and remove it with a slotted spoon and lay it on a wide tray.
  • Repeat the same with the rest of the pieces. If the sugar syrup crystallizes too much, you could warm it a bit and then repeat soaking the fried pieces.
  • Mix the coated shakkarpara pieces that are in the tray to separate them and also this air dries them.
  • When the mixture is completely dry, it is ready to be stored in an air tight container.

Notes

When kneading the dough, make sure that you knead it to a stiff dough. Fry the shakkarpara in very low heat to make them crispy. If you fry it high heat, the outside will be golden brown, but the shakkarpara will remain chewy inside. Slightly warm the sugar syrup if it becomes too thick when coating the shakkarpara. I found it easier to finish frying all the dough pieces and then making the sugar syrup. This way I can make coat all the fried pieces back to back.