Shakarpara using leftover Gulab Jamun Syrup| Shankarpali Recipe

Shakarpara / Shankarpali, a delicious, crunchy and mildly sweetened deep-fried biscuits. It's usually made with all purpose flour/ wheat flour and sugar, but today let me show how to make this yummy treat with the leftover Gulab Jamun Syrup/ any sugar syrup.

Mostly after deepavali/diwali festival, many wonder what to make with the leftover sugar syrup from the gulab jamun. If you ever wonder like that, here is the solution for using that sugar syrup. 

Though, there are many options available to use that sugar syrup, making Shakarpara is one of the easiest and delicious options that would be ready in minutes. 

Leftover Gulab Jamun Sugar Syrup

Gulab Jamun soaked sugar syrup is thick and has wonderful flavor, so without much effort, we can make flavorful shakarpara using this syrup. 

Depending on how thick your sugar syrup is, you may need less/more  sugar syrup to make the dough. So keep this recipe as reference and add as you need.

My sugar syrup has a cardamom flavor(since i used that for flavoring in  gulab jamun) so it gives such a nice cardamom and milk flavor(from the jamun) to the shakarpara. But you can use any flavored sugar syrup, just remember that the shakarpara also would have the same flavor.

Also you can make this shankarpali using the same method for any leftover sugar syrup. 

Tips to make delicious and crunchy Shankarpali/Shakarpara

Though it's such an easy recipe, here are a few things to take care of for making delicious shankarpali.

1. Make sure the dough is stiff like the poori dough. If your dough is too soft, then it absorbs a lot of oil.
2. Cook the shankarpali in low-medium heat. If you have the number system in your stove, keep it in between 3 and 4 once the oil is heated.
3. It takes time to cook and get that golden brown, so be patient while frying. If you increase the heat, the outside turns brown easily but the inside would be raw.
4. Finally, once it's out of oil, it's soft in the middle. Let them cool completely for that crunchy bite.

That's it. Now let's check out on how to make this delicious and crunchy Shankarpali/ Shakarpara.

Shakarpara using leftover Gulab Jamun Syrup

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 6 
Recipe Category: snacks | Recipe Cuisine: Indian
Shakarpara,Shankarpali,leftover jamun syrup,leftover gulab jamun syrup recipe, Shakarpara / Shankarpali, a delicious, crunchy and mildly sweetened deep-fried snack.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Wheat Flour/ Aatta -1 cup
Ghee - 2 tbsp
Leftover Gulab Jamun Sugar Syrup- 1/2 cup(approx)
Baking soda - a pinch
Oil - for frying

Procedure

First in a bowl, add the flour, baking soda and ghee, mix it all together well with your hand until the ghee is incorporated into the flour. Then add the sugar syrup as needed.

Mix it well and make a dough. The dough should be like  poori dough. Divide the dough into four equal parts.

Next roll each portion into a thick disc using a rolling pin and then cut the dough into small squares. Do the same for all the dough. Heat the oil for frying and then add the squared dough in batches.

Cook it on low-medium flame until it's golden brown. Drain the shankarpali from the oil and place it on the paper towel. Do the same for the remaining. 

Cool it completely and then store it in an air-tight container. Delicious and crunchy Shakarpara/Shankarpali is ready.

Related: How to make Traditional Shakarpara

Notes:

• No need to knead the dough for long time. Stop kneading once it all comes together.
• It stays well for upto 10 mins in room temperature.
• Use dry hands every time so that it stays crunchy.

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Shankarpali / Shakarpare,  a crispy and lightly sweetened deep fried snack made with a very few basic ingredients.  It's a traditional snack made for Diwali and Holi festival in North India.These cute little cubes are so easy to make for any festive season and it's extremely addictive !

Back in the days, some sweet stalls in our home town Tirunelveli had the special mixture which had a tiny size of these sweet diamond cuts along with other mixture ingredients. 

I was so fond of that without knowing the actual name(we used to call this as "kattam" means block in tamil because of its shape) and used to pick that alone from mixture and ate without touching the rest of the mixture :-). 

Still the fondness doesn't get reduced but the only difference is that now i'm making them at my kitchen instead of buying from the store. It's so easy to make at home but little time consuming because of shaping and frying them in low flame. 

Trust me, it is all worth your time, so much better than the store brought and it's super addictive!! Now let's check out on how to make these delicious sweet diamond cuts. 

Shankarpali | Shakarpare | Sweet Diamond Cuts

Preparation Time : 20 mins | Cooking Time : 20 mins | Serves : 4 to 6 
Recipe Category: Sweet | Recipe Cuisine: Indian
Shankarpali,Shakarpare,Sweet Diamond Cuts,sweet Shakarpare, ghee,maida,sweet,indian sweet,holi sweet,diwali sweet hankarpali / Shakarpare,  a crispy and lightly sweetened deep fried snacks made with very few basic ingredients. It's traditionally made for diwali and holi festival in North India.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Maida/ All purpose flour -1 cup
Ghee - 2 tbsp
Sugar - 2 tbsp
Hot Water - 2 & 1/2 to 3 tbsp*
Baking soda - a pinch
Oil - for frying

* Up to 3 tbsp of water is needed for a cup of flour.

Procedure

In a bowl, add the ghee and sugar, cream it together, then add 2 tbsp of hot water and mix it well.

Let the sugar dissolve, it takes around 2 mins, then shift  the flour and baking soda into the bowl.

First mix it with spoon and then if needed add the remaining remaining 1 tbsp of water(i have used 3 tbsp of water totally), use your hand to knead a  soft pliable dough. Divide the dough into 4 equal parts.

Take a piece of dough ball and roll into thick disc and cut into small squares with sharp knife. Do the same for the remaining dough.

Heat oil for frying, add the squared dough and fry till it's golden brown. Drain them on tissue paper.

Delicious and crispy Shakarpali/Shakarpare is ready to munch. Let it cool completely and store it in airtight container. 

Related : How to make Savory Diamond Cuts

Related : More Festive Sweet Recipes 

Notes:

• Depends on the quality of the flour, you may need 2 to 3 tbsp of water.
• Keep the flame in low medium for even browning.
• For the given quantity of sugar, shakarpali has very mild sweet. If you want more sweet, you can add extra 1 tbsp of sugar.
• Keep it in airtight container for retain the crispiness.
• Make sure the water is hot for quick melting of sugar.
  

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