Traditional Shakarpara Recipe: A Sweet Indian Snack

Ingredients

2 cups of all-purpose flour
1/2 cup of semolina
1/2 cup of sugar
1/2 cup of ghee (clarified butter)
1/2 teaspoon of cardamom powder
1/4 teaspoon of salt
Water as needed to form the dough
Oil for deep frying

Steps and instructions

In a large bowl, combine the all-purpose flour, semolina, sugar, cardamom powder, and salt. Mix well to evenly distribute the ingredients.
Add ghee to the mixture and mix well until the mixture resembles breadcrumbs.
Slowly add water, a little at a time, and knead it into a firm yet pliable dough.
Let the dough rest for about 20-30 minutes.
After the resting period, divide the dough into equal parts and roll each part into a circle of about 1/4 inch thickness.
Cut the rolled dough into small diamond shapes or squares using a sharp knife.
Heat oil for deep frying in a large pan. Once it's hot enough, drop the cut dough pieces into the oil. Fry on medium heat until they turn golden brown.
Using a slotted spoon, remove the fried Shakarpara onto a plate lined with paper towels to absorb the excess oil.
Allow the Shakarpara to cool down completely before storing them in an airtight container.

Tools for making

Large bowl - Used for mixing the dry ingredients and kneading the dough.
Rolling pin - Used to roll the dough into a thin sheet.
Sharp knife - Used to cut the rolled dough into diamond shapes or squares.
Slotted spoon - Used to remove the fried Shakarpara from the oil.
Large pan - Used for deep frying the Shakarpara.
Paper towels - Used to line a plate and absorb excess oil from the fried Shakarpara.
Airtight container - Used for storing the cooled Shakarpara to keep them fresh.

Recipe variations

Replace all-purpose flour with whole wheat flour for a healthier version.
Add a teaspoon of fennel seeds or crushed cardamom seeds for added flavor.
Instead of frying, try baking the Shakarpara in a preheated oven at 350°F (180°C) for about 15-20 minutes or until golden brown.
For a savory twist, add a teaspoon of red chili powder and a pinch of turmeric powder to the dough.
Replace ghee with butter or vegetable oil for a vegan-friendly option.
Add a handful of chopped nuts or raisins to the dough for additional texture and taste.
Sprinkle powdered sugar or a mix of cinnamon and sugar on top of the fried Shakarpara for extra sweetness.
Experiment with different shapes like circles, squares, or triangles for a fun presentation.
Substitute semolina with rice flour or cornflour for a different texture.

Recipe overview

Shakarpara is a traditional Indian snack that's enjoyed across the country. It's a sweet treat made from a blend of all-purpose flour, semolina, and ghee. The dough is flavored with a hint of cardamom and sugar before being rolled out, cut into diamonds or squares, and deep-fried to perfection. This recipe provides clear, step-by-step instructions on how to prepare this delightful snack. Shakarpara is perfect for festival occasions or for a sweet midday treat. Enjoy this delicious, slightly sweet, and crunchy snack that will most certainly become a favorite. Try making it at home and experience the taste of this Indian delicacy right in your kitchen.

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, the texture and taste of the Shakarpara may slightly differ.
Can I use butter instead of ghee?
Yes, you can use butter as a substitute for ghee. Keep in mind that it may alter the flavor and texture of the Shakarpara.
How long can I store Shakarpara?
When stored in an airtight container, Shakarpara can last for up to 2-3 weeks.
Can I make Shakarpara in advance?
Absolutely! Shakarpara can be prepared in advance and stored. It is a great snack to make for festivals or gatherings.
Can I bake Shakarpara instead of deep frying?
Traditionally, Shakarpara is deep-fried for its crispy texture. While you can try baking them, the taste and texture may differ.

Serving dishes and utensils

Rolling Pin - Used to roll the dough into a desired thickness.
Knife - Required to cut the rolled dough into diamond shapes or squares.
Slotted Spoon - Used to remove the fried Shakarpara from the oil.
Large Pan - Used to heat and deep fry the Shakarpara.
Paper Towels - Lined on a plate to absorb excess oil from the fried Shakarpara.

Origin stories

Shakarpara, a sweet and crunchy snack, traces its origins back to the Indian subcontinent. It's quite popular in the western states of Gujarat and Maharashtra, as well as in the northern regions of the country. Interestingly, Shakarpara isn't just a tasty snack to be enjoyed at any time of the day; it also holds cultural significance. In Maharashtra, it's a customary practice to prepare Shakarpara during the festive season of Diwali. The snack, with its diamond shape, symbolizes prosperity and good luck, and it's shared with friends and family as a gesture of love and camaraderie during the Festival of Lights. In this way, Shakarpara is not just a delight for the taste buds, but also a treat that strengthens bonds and brings people together.

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.