sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi |
by Tarla Dalal
Added to 311 cookbooks
This recipe has been viewed 357309 times
sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | with 22 amazing photos.
sweet shakarpara is a popular dry jar snacks made during festive occasions like Diwali and Janmashtami . Also, they make up for a great tea time snack or tiffin snack. Shakarpara and Namakpara are a famous savoury snack which you can either prepare by deep-frying or baking. These sweet biscuits are popularly known as shankarpali in Maharashtra, shakarpara in Gujarat, kalakala in Tamil Nadu, sweet tukdi in North India and teepi maida biscuits in Andhra Pradesh.
There are two ways to prepare the sweet shakarpara. You can either add sugar or jaggery in the dough or sugar coat the shankarpali after frying. Here we are using the first method, for that we will be first preparing a sugar mixture.
So we will start with preparing a sugar water mixture in a deep non-stick pan and pour milk, add sugar, ghee. If the quantity of ghee is less in the dough then the sweet shakarpara will turn hard instead of getting flaky and crispy. You can also use soft butter or oil as substitute but, ghee imparts a beautiful flavor. Mix well until sugar dissolves. Remove and let it cook.
Further, we will prepare the dough for shakarpara. Sift whole wheat flour in a bowl, breaks down the lumps from flour, remove impurities and adds in volume to the flour by aeration. Add salt and milk sugar mixture. Knead into a firm dough. If the dough is soft then the shankarpali will get soft and not crunchy. If the dough is too soft, add more atta and if the dough is too stiff, add a tbsp or two of water and knead for a couple of minutes before you start rolling. Further, divide the dough into 4 equal portions. Take a portion and cover the other to prevent from drying. Roll out a portion. Cut them into diamonds and prick each diamond with a fork. This prevents the sweet shakarpara from puffing up. Separate them and fry in ghee till golden brown and drain on absorbent paper. Cool them completely and store sweet shakarparas in an air-tight container.
A traditional tea-time snack often made during festive occasions, shankarpali is – much to the joy of amateurs – also very easy to make! Maharashtrian shankarpali is often had by Maharashtrians for breakfast by dipping theshankarpali in tea.
While there are several ways of making this mildly-sweet snack, this recipe is one of the easiest to follow. Remember to fry shankarpali over a slow flame so that the insides get properly cooked.
Enjoy sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | with step by step recipe photos and video below.
For shakarpara- To make sweet shakarpara, combine the milk, sugar and ghee in a deep non-stick pan, mix well and cook on a medium flame for 2 minutes or till the sugar dissolves, while stirring occasionally. Keep aside to cool.
- Sieve the whole wheat flour and salt together in a deep bowl with the help of a strainer.
- Add the milk-sugar mixture, a little at a time and knead into a firm dough.
- Divide the dough into 4 equal portions.
- Roll out a portion into 175mm. (7”) diameter circle.
- Cut it into 25 mm. (1") diamond shaped pieces and prick each diamond with a fork.
- Heat the ghee in a deep non-stick kadhai and deep-fry the shakarparas, a few at a time on a slow flame till they are golden brown in colour from both the sides. Drain on an absorbent paper.
- Repeat steps 5 to 7 to make more shakarparas in 3 more batches.
- Cool the shakarparas completely and store in an air-tight container.
Shakkarpara Video by Tarla Dalal
Shakarpara recipe with step by step photos
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Namkeen or dry jar snacks are a popular food item made during festive occasions like Diwali and Janmashtami. Also, they make up for a great tea time snack or tiffin snacks. Shakarpara and Namakpara are a famous savoury snack which you can either prepare by deep-frying or baking. These sweet biscuits are popularly known as shankarpali in Maharashtra, shakarpara in Gujarat, kalakala in Tamil Nadu, sweet tukdi in North India and teepi maida biscuits in Andhra Pradesh. You can use an assortment of ingredients and make sweet or savoury para. Listing down some other sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi from our website :
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There are two ways to prepare the sweet shakarpara | Maharashtrian shankarpali | kalakala | tukdi . You can either add sugar or jaggery in the dough or sugar coat the shakarpara after frying. Here we are using the first method, for that we will be first preparing a sugar mixture. To prepare the liquid mixture for sweet shakarpara, in a deep non-stick pan pour the milk.
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Add sugar.
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Add ghee. If the quantity of ghee is less in the dough then the shakarparas will turn hard instead of getting flaky and crispy. You can also use soft butter or oil as substitute but, ghee imparts a beautiful flavour.
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Mix well and cook on a medium flame for 2 minutes or until the sugar dissolves, while stirring occasionally.
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Remove from the flame and keep aside to cool. Instead of making this milk-sugar mixture, you can even add all the ingredients individually into dough but this method ensures even mixing of ingredients.
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For the dough of sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi , place a strainer over a deep bowl.
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Add whole wheat flour. You can even make use of refined flour or a combination of atta and maida. For a textured mouthfeel, you can toss in some poppy seeds, semolina or sesame seeds to the dough.
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Sift together with the help of a strainer. This breaks down the lumps from flour, remove impurities and adds in volume to the flour by aeration.
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Add salt. They enhance the sweetness in the dough giving shakarpara a balanced flavour.
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Gradually, add the milk-sugar mixture and combine all the ingredients. Ensure it is cooled completely before adding or else your hands will burn.
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Knead into a firm dough. If the dough is soft then the shakarparas will get soft and not crunchy. If the dough is too soft, add more atta and if the dough is too stiff, add a tbsp or two of water and knead for a couple of minutes before you start rolling.
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To make sweet shakarpara recipe, divide the dough into 4 equal portions.
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Take a portion and cover the other to prevent from drying. Roll out a portion into 175mm. (7”) diameter slightly circle. You can roll them thick or thin as per your preference but, slightly thick is what I prefer.
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First, cut them vertically into ½ to 0.75 inch thick strips using a sharp knife or a pizza cutter.
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Then cut it diagonally into 25 mm. (1") diamond shaped pieces. You can cut them in big or small size as desired.
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Prick each diamond with a fork. This prevents the shakarpala from puffing up.
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Now separate out the shakarparas and place them on a plate.
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Repeat step 2 to 6 with remaining dough and make all the shakarparas similarly.
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For frying the shankarpali, heat the ghee in a deep non-stick kadhai and deep-fry the shakarparas, a few at a time on a slow flame. It is very important to regulate the temperature of oil while frying. Frying on high flame may keep them uncooked from inside while browning quickly from outside and frying them at low flame may result in splitting of them and over absorption of ghee. You should always drop one piece of shakarpara to check the temperature of ghee before you start frying.
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Flip the sides when the shakarparas float on the surface and continue frying until they turn golden brown from all sides.
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Fry the shakkarpara till they are golden brown in colour from both sides.
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Drain the shakkar pare on an absorbent paper. If you are health conscious then you can bake the shankarpali, to know how, check out this recipe
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Repeat to make some more shakarparas in 3 more batches.
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Cool the sweet shakarpare completely and store in an air-tight container.
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Verki Puri, Nimki Recipe, Sweet Mathri are some other popular jar snacks which you might love to try.
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Accompaniments
Nutrient values (Abbrv) per cup
| Energy | 637 cal |
| Protein | 10.3 g |
| Carbohydrates | 75.9 g |
| Fiber | 9.5 g |
| Fat | 33.2 g |
| Cholesterol | 3.2 mg |
| Sodium | 19.4 mg |
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