Shakarpara also known as Shankarpali or Mishti Nimki, is a quick and easy sweet snack which is very popular in Indian. It is one of the mandatory Diwali snacks. It’s flaky with sugar crystal coated on it and if the dough is prepared the right way, you will get crumbly layers too.
Watch the VIDEO to understand all the tips and tricks!
I grew up eating Nimki or Namakpara, shaped in various different ways. Another favorite festive snacks. Mishti Nimki is not something my Mom made a lot. But I might have to make it on repeat because Avyan loves these.
Shakarpara can be prepared two ways
There are two different ways you can prepare shakarpara.
FIRST: You could mix the sugar while preparing the dough followed by roll, cut and fry.
SECOND: The second method is what I shared here and is the one we all prefer the most. The sugar coating gives an interesting sweet bite which is loved by the kids. Although sweet, I don’t mind it even with tea.
Shakarpara is one of the most common items that goes in Diwali party spread and Diwali gift box.
It fun to munch around and even though coated with sugar, it is not overly sweet.
Very Minimal Ingredients
For the dough we need:
All purpose flour (you can surely make it healthier by using wheat flour)
Ghee – Ghee adds a richness and gives the crumbly texture to the dough.
Salt
For the sugar syrup:
Water and Sugar- The syrup is cooked to 1 string consistency.
As you can see the ingredients for Shakarpara is very minimal.
Flaky Layers in Shakarpara
People often knead the dough, but I prefer to NOT KNEAD AT ALL.
The technique I follow creates multiple layers in the dough which you can see clearly once you cut the shakarpara in half.
Instead of knead, mix the dough using a rubber spatula. Once it comes together, take it to a board and fold it multiple times for 2 minutes.
It is this folding the dough that creates lovely layers.
Frying the Shakarpara
Another critical steps to get the right texture. You DO NOT FRY in very hot oil.
Fry in medium low for 5 minutes, this will cook the shapes dough from inside.
Then fry in medium high for 5 minutes to get that golden-brown color.
If you drop the shaped dough in hot oil if you fry faster and the shakarpara will not stay crunchy once cooled down.
Can you Bake instead?
I personally don’t prefer baking these because I make it very rarely only once or twice a year.
But you definitely can bake – 350 F for about 20 minutes. The time will differ based on the size.
Once the Shakarpara is fried, coating it in sugar hardly takes any time. Prepare the sugar syrup to 1 string consistency. Then toss the fried crackers until the sugar crystalizes and coats it all around.
Shakarpara or Mishti Nimki lasts for several weeks if kept in an airtight jar at room temperature. Enjoy it on the go for a quick sweet craving satisfaction. Makes a great edible gift as it’s so easy and fuss free to pack. And kids love these snacks.
OTHER DIWALI DESSERTS TO TRY
Shakarpara - Mishti Nimki
Ingredients
- 2 cups all purpose flour
- pinch of salt
- ½ cup ghee
- 1 cupwhite granulated sugar
- ⅓ cup water
Instructions
- In a amixing bowl add the flour, salt and ghee. Mix it around to form a crumbly texture. It should hold a shape when held tightly in your palm.
- Pour ½ cup water and using a rubber spatula mix it to form a rough dough.
- Then transfer it to a board and fold it multiple times for 2 minutes. Do not knead. This folding will create lovely flaky textures.
- Then form it into a ball and place it back in the mixing bowl. Rub little ghee on top and cover the dough.
- The dough will be very elastic at this time. So leave it aside for 30 minutes. This will allowthe dough to relax.
- After 30 minutes, roll the dough to 1 cm thin. Using a pizza cutter or a sharp knife, slice it into tiny rombus shape or rectangle.
- Place a skillet in medium low heat and pour enough oil to deep fry the dough.
- Once the oil heats up just a little, drop the shapes dough and let it fry in medium low heat for 5 minutes.
- Then crank the heat up to medium high and fry for 5 minutes. This will give the golden color. (Keep in mind that if you have to fry in multiple batches then let the oil cool down before you add the next batch to fry.
- Once you are done frying, prepare the syrup by placing another skillet at medium heat.
- Pour the sugar and water and mix it around. Cook the syrup until you get 1 string consistency. (watch the video to understand better)
- Drop the fried nimki/namakpare and toss it around constantly for 2 to 3 minutes. The sugar will crystalize and coat all the little bites.
- Shakarpare is ready. Enjoy it warm or store in an airtight container at room temperature.
Video
Notes
FEW KEY NOTES:
Do not knead the dough, just fold it to get flaky layers. Do not fry in hot oil. Fry in medium low heat and then in mdium high heat for flaky texture. Shakarpare stays longer when stores in airtight jar at room temperature.BAKING TIME AND TEMPERATURE
If you want to avoid frying and want to bake instead. Bake at 350 F for 20 minutes. The timing will depend on the size so keep an eye.
