Shakarpara/Shankarpali is a sweet snack that is extremely addictive, is prepared during the Diwali or Holi festival. The regular method consists of all-purpose flour and sugar. To make it healthier, I have used whole wheat flour and palm sugar.
There is no compromise in the taste or texture. In fact, my daughter loved whole wheat shakarpara rather than an all-purpose one. This is a crispy and lightly sweetened snack that is prepared with just 3 ingredients that are available in our pantry.
Follow these steps to get the perfect shakarpara. Crumble whole wheat flour, sugar, ghee thoroughly. When you hold the dough in your hand, it should form a shape. That is a perfect consistency. When you roll the dough, you may see lots of cracks. That is perfectly fine. That gives you the perfect texture. After heating the oil, turn the flame to low. You should cook the entire process on the low flame only, or else the outer crust would become brown soon and the inner part would not be cooked well. It took at least 3-4 mins to cook a batch. Once done cool it completely and then store it in an airtight container. This stays good for a month on the countertop. Now let us see how to prepare this recipe.
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- 1 cup Whole wheat flour/Atta
- 1/3 cup Powdered Palm Sugar
- 2 tbsp Ghee
- In a bowl, add whole wheat flour, powdered palm sugar, ghee, and mix it all thoroughly. The dough should hold shape, that is a perfect consistency.
- Now add little by little water and make a soft dough like chapati. Let the dough rest for 1/2 an hour.
- After half an hour, knead the dough again for a min. Now place it on a working counter. Roll it with a rolling pin to 1/4 inch thickness.
- Make sure to spread the dough in a square shape. Now cut into 1/2 an inch thick squares as shown in the video.
- Separate each piece with the help of a knife and place it on a plate.
- Heat a cup of oil in a kadai. Keep the flame low. Add the dough pieces into the oil. Do not overcrowd. After dropping the dough in the oil, do not disturb it for a min. Let it cook on low flame for a min.
- Once done, now turn it to the other side and again do not disturb it for a min. After a min, keep on stir it until all the sides turn golden brown and the bubbles stop from the oil.
- Once done, remove it on a kitchen towel. Repeat frying with the remaining dough. Once done, cool it completely and store it in an airtight container.
- Crumble whole wheat flour, sugar, ghee thoroughly. When you hold the dough in your hand, it should form a shape. That is a perfect consistency.
- When you roll the dough, you may see lots of cracks. That is perfectly fine. That gives you the perfect texture.
- After heating the oil, turn the flame to low.
- You should cook the entire process on the low flame only, or else the outer crust would become brown soon and the inner part would not be cooked well. It took at least 3-4 mins to cook a batch.
- Once done cool it completely and then store it in an airtight container.
- This stays good for a month on the countertop.
Crispy out and soft in whole wheat sweet shakarpara/shankarpali is ready to relish.
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What a Fabulous Recipe !! So Easy and Tasty !! I’ll Definitely be Making this One Again !!
Thanks a lot 🙂