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!
- 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.
- 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.
- 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.
- 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.
Shakarpara recipe | sweet shakarpara | shakarpali recipe
- 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
- 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.
- 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.