Meethepare/ Sakkarpare

Servings:
Making sugar syrup time: 3-4 minutes.
Making dough time:6-7 minutes.
Frying time: 15-20 minutes.
Total time: 31 minutes.

“Meethe Pare that taste like old memories and new celebrations.”

Sakkarpare, also known as Meethepare, is a traditional Indian sweets deep rooted in North Indian households, especially in regions like Uttar Pradesh and Bihar, where it has long been prepared during festivals, weddings, and family celebrations.

Traditionally, these sweet bites are fried first and then coated with a sugar syrup. But in my version, instead of coating them later, I prepare the dough itself using sugar syrup, which gives the sakkarpare a gentle, homely sweetness from within.

In my version of Meethepare, I enrich the dough with the gentle aroma of fennel powder and the nutty crunch of sesame seeds.

The fennel adds a soft, sweet fragrance that reminds me of traditional homemade snacks, while the sesame seeds bring a delightful texture to every bite.

Mixed into the sugar-syrup dough, these ingredients blend seamlessly, giving the Meethepare a deeper, more comforting flavour.

Once fried to a golden crisp, they not only taste nostalgic and festive but also carry a unique touch of my own kitchen; simple, aromatic, and lovingly crafted.

Once shaped and fried, they turn beautifully crisp, carrying a rich aroma of ghee.

Made from a simple dough of flour, ghee, and sugar.

Crunchy on the outside and slightly soft inside, they offer the perfect balance of sweetness and texture. Whether enjoyed with evening tea or shared during festivals like Diwali and Holi.

Ingredients:

Refind flour (Maida): 2 cup
Ghee: 1/4 cup (for moin)
Water: 1/4 cup
Ghee/ Cooking Oil: for deep frying
Sugar: 1 cup
Green Cardamom powder : 1/2 teaspoon.
Fennel seed powder: 1 teaspoon
Sesame seed: 1 tablespoon

For making sugar syrup:

Take a pan; add sugar with 1/4 cup of water; stir continuously on the lower flame, when sugar dissolves, syrup is ready, keep aside.

For making dough:

Take a wide vessel; pour maida, fennel seed powder, green cardamom powder, sesame seed and ghee (moin), mix well, knead with sugar syrup.
Make hard dough. (The dough can be made in food processor also).
Cover and Keep aside, to be used after 10-20 minutes.
Divide dough into 2-3 parts, Roll the ball in 3-4” diameter circle and 1/4” thick (slightly thicker than normal chapati). With a knife cut in square shapes, as shown in the photo. keep aside.

Method:

Take a deep fry pan, put ghee, heat on medium low flame.
To check if ghee is ready put a little piece of dough in the ghee it will come up slowly.
Deep fry square pieces in small batches as per quantity of ghee and size of frying pan, on medium low heat; stir in between.
Fry till it becomes crispy and golden brown in colour (about 5-6 minutes).
Take it out on the paper napkin to remove excess oil; let it cool completely, about half an hour or one hour.
Once cooled store in air tight container at room temperature. it will remain fresh, even for a month at room temperature.
Note: if it is fried on high heat, it will be soft. It will not be crispy.