Sweet and Crispy Shakarpare: An Easy-to-Follow Traditional Indian Snack Recipe

Ingredients

1 cup of all-purpose flour (maida)
1/4 cup of semolina (sooji)
1/2 cup of sugar
1/4 cup of ghee (clarified butter) or oil
1/2 cup of water
A pinch of salt
Oil for deep frying

Steps and instructions

In a mixing bowl, combine the all-purpose flour, semolina and a pinch of salt.
Heat the ghee or oil in a pan until it's warm, not hot. Add the warmed ghee or oil to the flour mixture and mix well. The mixture should hold a shape when squeezed in your hand.
In a separate pan, make a sugar syrup by combining sugar and water. Heat until the sugar is completely dissolved. Let it cool slightly.
Add the sugar syrup to the flour mixture gradually, kneading to form a stiff dough. The dough should not be too soft.
Divide the dough into two equal parts. Roll each part into a thick circle, about 1/4-inch in thickness. Cut into diamond or square shapes using a sharp knife.
Heat oil for deep frying. Once the oil is hot, reduce the heat to medium. Drop the shaped dough pieces into the oil and deep fry until they turn golden brown. Do not overcrowd the pan. Fry in batches if necessary.
Once fried, remove the shakarpare with a slotted spoon and drain on paper towels to remove excess oil.
Let them cool completely before storing in an airtight container. They can be stored for up to 2 weeks.

Tools for making

Mixing Bowl - A bowl to combine the dry ingredients and mix the dough.
Pan - A pan to warm the ghee or oil before adding it to the flour mixture.
Knife - A sharp knife to cut the rolled dough into diamond or square shapes.
Slotted Spoon - A spoon with slots to remove the fried shakarpare from the oil.
Paper Towels - Absorbent paper towels to drain excess oil from the fried shakarpare.
Deep Frying Pan - A pan with high sides to deep fry the shakarpare.

Recipe variations

Replace all-purpose flour with whole wheat flour for a healthier version.
Add a teaspoon of cardamom powder or cinnamon powder to the dough for added flavor.
Add a handful of chopped nuts like almonds, cashews, or pistachios to the dough for a crunchy texture.
Instead of deep frying, you can also bake the shakarpare in a preheated oven at 350°F (175°C) for about 20-25 minutes or until they turn golden brown.
For a vegan option, replace ghee with coconut oil or any other vegetable oil.
You can also add a tablespoon of rose water or orange blossom water to the sugar syrup for a fragrant twist.
Dust the shakarpare with powdered sugar or sprinkle them with a mixture of powdered sugar and cardamom powder before serving.

Recipe overview

Shakarpare is a popular Indian snack that's often enjoyed during festive seasons like Diwali. This traditional sweet treat is made from simple pantry staples, such as all-purpose flour, semolina, sugar, and ghee, and is deep-fried to golden perfection. The resulting snack is delightfully crisp and sweet, with a hint of richness from the ghee. In this recipe, we'll be guiding you through the process of making your own Shakarpare at home. Expect to start by making a simple dough, rolling it out, and cutting it into bite-sized pieces. These will then be deep-fried until they're beautifully golden and crisp. After a little time to cool, they're ready to be enjoyed. This recipe is straightforward and the Shakarpare can be stored for up to 2 weeks, making it a great make-ahead snack for special occasions or just for when you want something sweet and satisfying around. Enjoy the process and the delicious results!

Common questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, keep in mind that the texture and taste of the shakarpare may be slightly different.
Can I use butter instead of ghee or oil?
Yes, you can use butter as a substitute for ghee or oil. However, the flavor and texture of the shakarpare may be slightly different.
How do I know if the sugar syrup is the right consistency?
The sugar syrup should be slightly sticky and not too thin. You can check the consistency by taking a small amount between your fingers - it should form a soft ball that holds its shape.
Can I add any flavorings or spices to the dough?
Yes, you can add cardamom powder or rose water to the dough for added flavor. Start with a small amount and adjust according to your preference.
How long should I fry the shakarpare?
Fry the shakarpare on medium heat until they turn golden brown. This usually takes about 5-6 minutes. Make sure to flip them occasionally for even frying.
Can I store the shakarpare for a longer period?
The shakarpare can be stored in an airtight container for up to 2 weeks. However, make sure they are completely cooled before storing to prevent moisture buildup.

Serving dishes and utensils

Mixing Bowl - A bowl for combining the flour and other ingredients.
Pan - A pan for heating the ghee or oil.
Knife - A sharp knife for cutting the rolled dough into diamond or square shapes.
Slotted Spoon - A spoon with slots to remove the fried shakarpare from the oil.
Paper Towels - Towels for draining excess oil from the fried shakarpare.
Airtight Container - A container for storing the cooled shakarpare.

Origin stories

Shakarpare has its origins in the northern parts of India, where it is traditionally prepared as a festive treat, especially during Diwali, the festival of lights. This sweet snack, known for its crunchy texture and sugary taste, is loved by children and adults alike. Interestingly, Shakarpare has traveled far and wide across India, acquiring new names and variations in preparation along the way. For instance, in the western parts of the country, it is known as 'Shankarpali' and commonly prepared during the Ganpati festival, while in southern India, it is often made during Christmas and called 'Diamond Cuts.' Regardless of its many names and variations, the essence of Shakarpare remains the same - a delightful treat bringing sweetness and joy to every occasion.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.