Shakarpara is a popular snack, mildly sweet, crispy, and crunchy in texture. In this recipe, I add a bit of biscuit to the dough, which enhances both the taste and color. I’ll also share the perfect ingredient ratios and a few fail-proof tips to help you make flaky, layered, and biscuit-like melt-in-your-mouth Shakarpara on your first try. It’s easy to make and can be stored in an airtight container for up to a month after frying. It’s often prepared during festivals like Diwali and Janmashtami. Give it a try!
Key tips for making market-style Shakarpara at home:
- Dough Preparation: I use maida (refined flour) to make the dough. This gives the Shakarpara a flaky and crispy texture. I also add hot ghee, which contributes to the flakiness. While kneading, I use a sugar-water mixture instead of milk, which is traditionally used, to extend its shelf life.
- Dough Consistency: The dough should be stiff and smooth. Avoid making it soft. I recommend adding the sugar-water mixture in batches while kneading to keep the consistency in control. Be sure to beat the dough until it becomes slightly soft and smooth—this will help ensure the Shakarpara turns out crispy yet tender.
- Shaping the Shakarpara: You can shape them as you like—there’s no strict rule for this. Square shapes are quicker and easier to cut, but feel free to experiment with other shapes.
- Frying Tips: Fry the Shakarpara on medium heat, then lower the flame to achieve a golden-brown color. They may feel slightly soft when taken out of the oil, but will become crispy once cooled. For long-lasting freshness, store them in an airtight container.
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Recipe Video
Shakarpara recipe with tips and tricks | market style sweet shakarpara | shakarpali recipe
Ingredients
- 500 grm all-purpose flour - maida
- ½ cup and 80 grm melted ghee
- 175 grm or ¾ cup sugar
- ¾ cup water or as required
- 6-7 parle-G biscuit
- 1 tsp cardamom powder
- Oil for deep frying
Instructions
- In a mixing bowl, add 500 grams of maida. Then, in a mixer jar, add 6-7 Parle-G biscuits and grind them into a fine powder. Add the biscuit powder into the mixing bowl and add 1 teaspoon of cardamom powder. Mix well.
- Now heat ½ cup or 80 ml of ghee and add it into the dough. Mix well. The dough should be crumbly and bind together when pressed between your hands.
- In a pan, add ¾ cup or 175 grams of sugar and ¾ cup of water. Stir continuously on medium flame until the sugar is completely dissolved. Let the sugar-water mixture cool down.
- Then add the sugar-water mixture gradually into the dough and knead to make a stiff dough.
- Place the dough on a kitchen platform or chopping board and smooth it with a rolling pin or pestle for about 5 minutes until it becomes smooth and soft. Alternatively, you can knead it with your hands.
- Take a medium-sized ball of dough and roll it into a medium-thick roti.
- Cut it into square or round shapes, or any shape and size of your choice.
- Heat oil and deep-fry the shakarpara on low flame. It takes around 15-17 minutes.
- Stir occasionally, keeping the flame on low to medium.
- Fry until the sweet shankarpalli (shankarpara) turns golden and crisp.
- Finally, drain them on a plate. Once completely cooled, store the sweet shankarpara in an airtight container.
Notes
- Ground biscuit powder enhances the taste and color of shakarpara.
- Adding hot ghee to the flour helps make the shakarpara khasta (crisp).
- Cool the sugar-water mixture completely. Do not knead the dough with a hot mixture.
- Knead a tight and stiff dough for shakarpara. Do not knead a soft dough.
- Beat the shakarpara dough until it becomes smooth, soft, and pliable.
- Cut the shakarpara into medium thickness. Do not make it too thin or too thick.
- Fry the shakarpara on a low to medium flame. Do not fry it on high flame.
- Fried shakarpara is slightly soft at first, but it becomes crispy once it cools down.