Shakkar para (also known as shankarpali, khurma, or lakdi mithai) is a crispy, sweet Indian snack that is popular during the Diwali and Holi festivals. It is made with a simple dough of flour, sugar, and ghee, which is then deep-fried until golden brown. The resulting paras are diamond-shaped and have a crunchy exterior and a soft, chewy interior.
Recipe to make perfect Shakkar para
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup ghee, melted
- 1/2 teaspoon salt
- Pinch of cardamom powder (optional)
- Oil for deep-frying
Instructions:
- In a large bowl, combine the flour, sugar, ghee, salt, and cardamom powder (if using). Mix well until a dough forms.
- Knead the dough for 5–7 minutes, or until it is smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- After the dough has rested, divide it into two equal pieces.
- Roll out each piece of dough into a thin sheet, about 1/8-inch thick.
- Cut the dough into diamond-shaped pieces.
- Heat the oil in a deep frying pan over medium heat.
- Fry the paras in batches for 2–3 minutes per side, or until golden brown.
- Drain the paras on paper towels and let them cool completely.
- Serve and enjoy!
Tips:
- For a crispier para, fry them in hot oil.
- To prevent the paras from sticking together, fry them in batches.
- If you don’t have cardamom powder, you can substitute 1/4 teaspoon ground cardamom.
- You can also add other flavors to the dough, such as coconut, saffron, or raisins.
I hope this article help you to make best Shakkar para.
Get more pro tips: Shakkar para full Recipe
