Shakarpara recipe | sweet shakarpara | shakarpali recipe

Shakarpara is a popular snack recipe made with all-purpose flour (maida), ghee, sugar, and flavored with cardamom powder. It is mildly sweet, crispy, and crunchy in taste. I’ll share a market-style shakarpara recipe with the perfect ingredient ratio and a few fail-proof tips to help you create flaky, layered, and biscuit-like melt-in-your-mouth shakarpara on your first attempt. It is easy to make and can be stored in an airtight container for up to a month after frying. Give it a try!

1. Firstly, prepare the shakarpara dough using maida and a mixture of sugar, water, and ghee. Traditionally, milk is used to knead the shakarpara dough, but for an extended shelf life, it’s recommended to use water.
2. The shakarpara dough should have a medium-soft consistency. Avoid over-kneading the dough, as excessive kneading can cause the layers to merge with each other.
3. You can shape the shakarpara into any desired shape; there are no strict rules for this. However, square-shaped biscuits are a convenient and quicker option.
4. Lastly, for frying, start by heating the oil on medium flame, and then reduce the flame to achieve a golden brown color. The shakarpara will become crispy as they cool down. Store them in an airtight container to extend their shelf life.

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Recipe Video

Shakarpara recipe | sweet shakarpara | shakarpali recipe

Author Nehas Cook Book

4 from 4 votes

Print Recipe Pin Recipe Share Email

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dry namkeen, Snack

Cuisine Indian

Servings 1 box

Ingredients

 

1x2x3x

• ▢ 500 grm of 4 cup all purpose flour - maida
• ▢ ¾ cup sugar
• ▢ ¾ cup melted ghee
• ▢ ¾ cup water
• ▢ ½ tsp cardamom powder
• ▢ Pinch of salt
• ▢ Oil for deep frying

Instructions

• In a pan, add sugar, water, and ghee. Stir continuously over medium heat until the sugar is completely dissolved.
• Then, add cardamom powder and a pinch of salt. Switch off the gas and allow the mixture to cool completely.
• Once the mixture has cooled down, add maida and knead it into a medium-soft dough.
• Cover and let the dough rest for 20 minutes.
• Now, the dough is properly set. Divide it into equal parts.
• Take one part of the dough ball and roll it into a medium-thick roti.
• Next, fold the roti into a square shape or roll it into a cylinder and then roll it again. (Refer to the video for a demonstration). This process helps create layers in the shakarpara.
• Cut it into square shapes or shapes and sizes of your choice.
• Heat oil and deep fry the shakarpara on low flame for around 12-14 minutes.
• Stir occasionally while keeping the flame on low to medium.
• Fry until the shakarpara turns golden and crisp.
• Finally, drain them onto a plate and store the sweet shakarpara in an airtight container once they have cooled completely.

Notes

• Allow the prepared mixture to cool down completely before kneading the shakarpara dough. Do not knead the dough with the hot mixture.
• Knead a medium-soft dough for the shakarpara.
• Cut the shakarpara into a medium thickness. Avoid making it too thin or too thick.
• Fry the shakarpara on low to medium flame. Avoid frying them on high heat.
• When freshly fried, the shakarpara may be slightly soft, but they will become crispy as they cool down.
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