Shakkar paree/ Shankarpali is a renowned Maharashtrian sweet made during Diwali. Since diwali is near and am sure everybody is busy preparing yummy dishes i wanted to share my most favorite recipe with you guys!!
Shakkar paree are crispy, crunchy and not overly sweet, they are a terrific tea time snack and you can make them well ahead of time and store it in a cool, dry place, in an airtight container.
Me and hubby dearest have this habbit of eating something sweet after our lunches and dinners. Not necessarily fancy dessert as such but a tiny chocolate also works for us!! So whenever I make shakkar paree I make plenty of them to keep us both happy 😀
If you love savory namak paree, check my recipe I posted earlier- https://shriscookbook.com/2013/10/27/105/
As promised here is a simple, easy to follow recipe for Shakkar paree.
Sugar- 1 cup
Water- 1 cup
Ghee/Butter- 1/2 cup
All purpose flour/Maida- Approximately 2 to 3 cups
Cardoman Powder- Pinch (Optional)
Oil for deep frying
In a pan add water, sugar, ghee, cardamon powder and boil for about 5 minutes and keep aside to cool off. Remember here we are not trying to make sugar syrup, instead we are just melting sugar in water with ghee.
Seive maida and keep aside. In a big bowl take the melted sugar mixture and add little maida at a time and make a fine dough.
(The reason I mentioned approximate measurement for maida is it depends on the measurement cups you use, so for this recipe go with your guts and use maida only as needed to make a fine dough.)
In a kadai heat oil for deep frying. Make balls of the dough and roll it like a thick roti and with help of a knife or a pizza cutter cut the roti in desired shapes.
Now deep fry them in batches into light brown colour. Remember to always fry them on medium flame as they can get brown quickly but may not cook properly.
Thats it store them in an air tight container and munch on them whenever you feel like!