Traditional Indian Shakkarpara Recipe: Sweet, Crispy, and Perfect For Snacking

Ingredients

2 cups of all-purpose flour (maida)
1/2 cup of semolina (sooji)
1/2 cup of sugar
1/2 cup of ghee (clarified butter)
1/2 teaspoon of cardamom powder (elaichi)
3/4 cup of water
Oil for deep frying

Steps and instructions

In a large bowl, mix the all-purpose flour and semolina.
Heat the ghee in a pan until it melts and then add it to the flour and semolina mixture. Mix well to get a crumbly texture.
Add the cardamom powder to the mixture and mix well.
In a separate pan, mix the sugar with water and heat until the sugar completely dissolves.
Gradually add the sugar syrup to the flour mixture, kneading it into a firm dough.
Divide the dough into equal portions and roll each portion into a flat, thin disk.
Using a knife, cut the disk into small diamond shapes.
Heat the oil in a deep frying pan. Once the oil is hot, add the diamond-shaped dough pieces and fry them on medium heat until they turn golden brown.
Remove the Shakkarpara from the oil and drain on absorbent paper.
Allow the Shakkarpara to cool completely before storing in an airtight container.

Tools for making

Mixing Bowl - A large bowl to mix the flour, semolina, and other ingredients.
Pan - A pan to melt the ghee and make the sugar syrup.
Knife - A knife to cut the rolled dough into diamond shapes.
Deep Frying Pan - A pan with high sides to heat the oil and deep fry the Shakkarpara.
Absorbent Paper - Paper towels or kitchen towels to drain the fried Shakkarpara.

Recipe variations

Using whole wheat flour instead of all-purpose flour for a healthier option.
Adding finely chopped nuts such as almonds, cashews, or pistachios to the dough for added texture and flavor.
Replacing ghee with unsalted butter or vegetable oil for a vegan version.
Adding a pinch of saffron strands to the dough for a fragrant twist.
Coating the Shakkarpara with powdered sugar or cinnamon sugar after frying for an extra layer of sweetness.
Adding a teaspoon of fennel seeds (saunf) to the dough for a subtle aromatic flavor.
Experimenting with different spices such as nutmeg or cinnamon in place of cardamom powder.
Adding a tablespoon of cocoa powder to the dough for a chocolatey variation.
Making savory Shakkarpara by reducing the sugar in the dough and adding spices like chili powder, cumin, or black pepper.
Dipping the fried Shakkarpara in melted chocolate or honey for a unique twist.

Recipe overview

Shakkarpara is a classic, sweet Indian snack that's traditionally enjoyed during festivals. Made with simple pantry ingredients such as all-purpose flour, semolina, sugar, and ghee, this snack is a delightful combination of sweetness and crunch. The process involves forming a dough with these ingredients, rolling it out, cutting it into diamond shapes, and then deep frying till golden brown. The end result is a delightful treat you can enjoy at any time of the day. This recipe will guide you through the process to create perfect Shakkarpara at home. Enjoy the delightful crunch of this sweet treat with a hot cup of tea or coffee.

Common questions

Can I use whole wheat flour instead of all-purpose flour? No, it is recommended to use all-purpose flour for this recipe to get the desired texture and taste of Shakkarpara. Whole wheat flour will result in a different texture and taste.
Can I substitute butter for ghee? Yes, you can substitute butter for ghee if you don't have ghee available. However, keep in mind that ghee adds a unique flavor to the Shakkarpara.
Can I reduce the amount of sugar? Yes, you can adjust the amount of sugar according to your taste preferences. However, keep in mind that reducing the amount of sugar may affect the sweetness and texture of the final product.
Can I bake the Shakkarpara instead of deep frying? Traditionally, Shakkarpara is deep-fried to achieve its characteristic crispy texture. Baking may result in a different texture and taste. However, if you prefer a healthier option, you can try baking them at a low temperature until they turn golden brown.
How long can I store Shakkarpara? Shakkarpara can be stored in an airtight container for up to 2-3 weeks. Make sure they are completely cooled before storing to maintain their crispiness.

Serving dishes and utensils

Rolling Pin - Used for rolling out the dough into flat disks.
Knife - Used for cutting the rolled dough into diamond shapes.
Deep Frying Pan - Used for frying the Shakkarpara in hot oil.
Absorbent Paper - Used to drain excess oil from the fried Shakkarpara.
Airtight Container - Used for storing the cooled Shakkarpara to keep them fresh.

Origin stories

Shakkarpara is a traditional Indian snack that hails from the heartlands of Gujarat and Maharashtra, but has gained popularity all across the subcontinent. Steeped in cultural significance, it is often prepared during festive occasions like Diwali and Holi, serving as a sweet token of love and celebration. Interestingly, the name Shakkarpara translates to 'sugar pieces', a fitting name as the snack is essentially sweet dough fried to a golden brown and often coated with a glaze of sugar. Its delightful crunch and sweetness offers a moment of indulgence, transporting one back to the joyous memories of grandmothers expertly preparing batches of these in their kitchens. Much like the diverse tapestry of Indian culture, variations of Shakkarpara are found in different regions, each lending its own unique twist to the beloved snack.

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.