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.
- Make sure the dough is stiff like the poori dough. If your dough is too soft, then it absorbs a lot of oil.
- 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.
- 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.
- 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
Recipe Category: snacks | Recipe Cuisine: Indian
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
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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