Shakarpara, A crispy, crunchy, flaky and lightly sweetened deep-fried snack made with whole wheat flour and a few basic ingredients. These traditional crunchy snacks are customarily made on Diwali and Holi festivals in North India's households. It is one of the popular Diwali treats that can be found in almost every corner of the Indian subcontinent. This snack is usually made in diamond-shaped. It is crunchy, flaky, deep-fried flour cookies often coated with crystallized sugar. Shakarpare is one of those snacks in India which is quite popular during the Diwali festive season. It is known by many names like shankarpali, shakarpara, shankarpoli etc. There are two versions of shakarpara, one is lightly sweetened deep-fried shakarpara, and the other variation is deep-fried shakarpara coated with crystallized sugar.This sweet snack is usually deep-fried. However, you may air-fry or bake them, too, for a healthier option. Try this easy recipe with perfect measurements of this scrumptious snack that you can literally munch on any time! It is extremely addictive!!
Utensil and Tools
- Philips Induction Cook Top
- Vinod Platinum Triply Stainless Steel Kadai
- Borosil Glass Mixing Bowl
Ingredients
- 2½ cups Wheat Flour
- 1 cup Powdered Sugar
- ¼ cup Ghee (Clarified butter)
- ½ cup Milk
- 2 tbsp White Sesame Seeds (optional)
Video
Instructions
- Add the ghee, sugar, and milk to a big mixing bowl, and whisk it together until combined well.
- Now add the wheat flour (aata) and mix it with a spatula. Add sesame seeds (optional) to the flour mixture and mix it well. Use your hand to combine the flour and knead a soft, pliable dough. The dough should be firm and semi-soft.
- Cover the dough and let it rest for 10 minutes.
- Divide the dough into four equal parts. Take one portion and roll it into a thick round roti with a thickness of ¼ inch.
- Cut in squares or diamond shapes with a knife as per your choice.
- Heat oil in a kadhai on a medium-high flame for deep frying.
- Carefully slide the square-shaped pieces into the medium-hot oil. Do not overcrowd the kadhai.
- Stir gently and occasionally, keeping the flame on medium. (you can also bake or air-fry them at 180 C for 15-20 minutes or till they turn crisp and golden.
- Fry them until the sweet shakarpare turns crisp and golden evenly.
- Remove them with a slotted spoon and transfer the fried shakarpare to the kitchen paper towels to remove excess oil.
- Fry the remaining shakarpare, same as mentioned above.
- Once the shakarpare cools down, store them in an air-tight container or jar. These stay good for a few months.
- Shakarpara is ready to serve. Serve and enjoy the crispy, light snack.
Nutrition
Calories: 3kcalCarbohydrates: 1gProtein: 0.1gFat: 0.1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gCholesterol: 0.2mgSodium: 0.1mgPotassium: 1mgFiber: 0.01gSugar: 0.2gVitamin A: 0.4IUCalcium: 1mgIron: 0.02mg
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