How to Make Shahkar Pare: A Crispy, Sweet Treat for Your Family

Shahkar Pare, also known as Shakkar Para or Shankarpali, is a popular South Asian sweet treat that’s incredibly addictive! Imagine crispy, melt-in-your-mouth biscuits delicately flavored with cardamom and coated in a light, sugary glaze. They’re perfect for special occasions, festivals like Diwali and Eid, or simply as a delightful snack to enjoy with a cup of chai.

This recipe will guide you step-by-step on How To Make Shahkar Pare at home. Don’t worry if you’re new to baking – this recipe is easy to follow, even for beginners. With a little patience and love, you’ll be enjoying these crispy delights in no time!

Ingredients You’ll Need

For the dough:

• 2 cups all-purpose flour (maida), plus extra for dusting
• 1/2 cup semolina (sooji) – this adds a lovely texture to the shahkar pare
• 1/4 cup melted ghee (clarified butter) or unsalted butter, plus extra for greasing
• 1/4 cup yogurt (dahi) – this helps make the dough soft
• 1/4 cup milk (warm)
• 1/4 teaspoon salt
• Oil, for deep frying

For the sugar syrup:

• 1 cup sugar
• 1/2 cup water
• 1/4 teaspoon cardamom powder (elaichi) – for a warm, aromatic flavor

Equipment You’ll Need

• Large mixing bowl
• Rolling pin
• Sharp knife or pizza cutter
• Deep frying pan or pot
• Slotted spoon
• Paper towels

Step-by-Step Guide to Making Crispy Shahkar Pare

1. Make the dough: In a large mixing bowl, combine the flour, semolina, and salt. Add the melted ghee (or butter) and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.

2. Add wet ingredients: Gradually add the yogurt and warm milk to the flour mixture, kneading until you form a smooth, firm dough. You might need to adjust the milk quantity slightly, depending on the flour you use.

   Baking Tip: If the dough feels dry, add a teaspoon of milk at a time. If it’s sticky, add a tablespoon of flour at a time.

3. Rest the dough: Cover the dough with a damp kitchen towel and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out later.

4. Roll and cut: Lightly dust your work surface with flour. Divide the dough into two portions. Roll out one portion into a thin, rectangular sheet (about 1/8 inch thick). Using a sharp knife or a pizza cutter, cut the dough into diamond shapes. Repeat with the remaining dough.

   Rolling out and cutting shahkar pare dough

5. Fry to golden perfection: Heat the oil in a deep frying pan or pot over medium heat. To check if the oil is hot enough, drop a small piece of dough – it should rise to the surface immediately. Gently slide a few shahkar pare pieces into the hot oil. Avoid overcrowding the pan. Fry until they turn golden brown and crispy, flipping them occasionally for even cooking.

   Expert Tip: “Maintaining the right oil temperature is crucial for perfectly crispy shahkar pare. If the oil is too hot, they’ll brown too quickly without cooking through. Too low, and they’ll absorb oil and become soggy.” – Chef Priya Kumar

6. Make the sugar syrup: While the shahkar pare are frying, prepare the sugar syrup. In a saucepan, combine the sugar, water, and cardamom powder. Place it over medium heat and bring it to a boil while stirring continuously until the sugar dissolves completely. Reduce the heat and simmer for about 5-7 minutes, or until the syrup slightly thickens.

7. Coat the shahkar pare: Once the shahkar pare are fried to a beautiful golden brown, remove them from the oil using a slotted spoon. Gently tap off any excess oil. While they’re still hot, add them to the warm sugar syrup. Gently toss them to coat evenly.

   Coating fried shahkar pare in sugar syrup

8. Cool and store: Spread the coated shahkar pare on a parchment-lined tray and allow them to cool completely. As they cool, the sugar syrup will crystallize, creating a beautiful, shiny coating.

9. Enjoy! Once cooled, store your crispy, delicious shahkar pare in an airtight container at room temperature. They will stay fresh for up to a week (if they last that long!).

Tips and Variations:

• For a richer flavor, you can add 1-2 tablespoons of finely chopped nuts like almonds or pistachios to the dough.
• If you prefer a less sweet version, you can adjust the amount of sugar in the syrup or simply dust the fried shahkar pare with powdered sugar instead.
• You can experiment with different shapes! Cut the dough into squares, rectangles, or even use cookie cutters for a fun twist.

FAQs About Making Shahkar Pare:

Q: My shahkar pare turned out a bit hard. What went wrong?
A: This usually happens if the dough was kneaded for too long or if the oil temperature was too high while frying.

Q: Can I bake shahkar pare instead of deep frying?
A: While deep frying gives the best texture, you can bake them in a preheated oven at 350°F (180°C) for about 15-20 minutes, or until golden brown and crispy. Brush them with melted ghee before baking for a crispier texture.

Q: How long can I store shahkar pare?
A: Stored properly in an airtight container at room temperature, they can last for up to a week.

There you have it – your guide to creating delicious, homemade shahkar pare. It’s a fun recipe to try with the whole family and a guaranteed crowd-pleaser! Let us know in the comments below how your shahkar pare turned out. Happy baking!