Last Updated on 2 months by Neha Deshmukh

Shakkarpara Recipe – Easy Indian Sweet With Wheat Flour & Ghee

Introduction

Oh, Shakkarpara! Just the name brings back so many childhood memories. This crispy, melt-in-your-mouth sweet was always a highlight during festivals at my grandmother’s house. It’s a classic Indian treat, and honestly, it’s way easier to make than you might think. I’m so excited to share my family’s recipe with you – it’s a guaranteed crowd-pleaser! This recipe uses simple ingredients you likely already have in your pantry, and the result is pure golden, sugary perfection.

Why You’ll Love This Recipe

This Shakkarpara recipe is special because it strikes the perfect balance between traditional flavors and ease of preparation. It’s not overly complicated, even for beginner bakers. Plus, it’s made with wheat flour, making it a slightly ‘healthier’ indulgence (we can pretend, right?). The ghee adds a richness that’s just divine, and the cardamom gives it that signature Indian aroma. You’ll love how satisfyingly crunchy these little bites are!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup Wheat flour / Atta
• 1 tbsp Semolina / Sooji / Rava
• 2 tbsp Melted ghee
• ¼ cup Sugar
• ¼ – ⅓ cup Water
• ½ tsp Cardamom powder
• As needed Cooking oil (for frying)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Wheat Flour / Atta – Choosing the Right Type

I prefer using regular whole wheat flour (atta) for this recipe. It gives a lovely texture. You can use all-purpose flour if you prefer a slightly softer Shakkarpara, but I find atta holds its shape better. (Approximately 125g)

Semolina / Sooji / Rava – Fine vs. Coarse

Fine semolina (sooji/rava) works best here. It helps create a slightly grainy texture that’s characteristic of Shakkarpara. Coarse semolina can make the Shakkarpara a bit too rough. (Approximately 15g)

Ghee – The Importance of Quality & Flavor

Ghee is key to that authentic flavor. Don’t skimp on quality! Homemade ghee is amazing if you have the time, but a good store-bought brand will work perfectly too. The ghee adds a beautiful aroma and richness. (Approximately 30g)

Cardamom Powder – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best – the aroma is incredible! But good quality store-bought cardamom powder is perfectly fine if you’re short on time. (Approximately 2.5g)

Sugar – Granulated vs. Caster Sugar & Impact on Texture

Granulated sugar works perfectly well. Caster sugar will dissolve a little faster when making the syrup, but it’s not essential. The amount of sugar impacts the sweetness and the crispness – too much sugar can make it sticky. (Approximately 50g)

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Sugar Syrup: Heat the sugar, water, and ghee in a kadai (or a deep pan) over medium heat. Stir until the sugar completely dissolves. Once dissolved, remove from the heat and stir in the cardamom powder. Let this cool completely – this is important!
2. Combine Dry Ingredients: In a separate bowl, mix together the wheat flour, semolina, and a pinch of salt.
3. Form the Dough: Gradually add the cooled sugar syrup to the flour mixture. Mix well with your hands, slowly incorporating the syrup. You’re looking for a non-sticky, firm dough. It might take a little kneading.
4. Roll & Cut: Roll the dough out on a lightly floured surface to about ¼ inch (6mm) thickness. Trim the edges to create a neat rectangle. Then, cut the dough into small squares or diamond shapes – about 1 inch (2.5cm) each.
5. Fry to Golden Perfection: Heat enough oil for deep frying in a kadai or deep pan over medium-low heat. To test if the oil is ready, drop a tiny piece of dough into it – it should rise to the surface immediately. Fry the Shakkarpara in batches, being careful not to overcrowd the pan.
6. Drain & Cool: Once golden brown and the bubbles subside (about 3-5 minutes per batch), remove the Shakkarpara with a slotted spoon and drain on paper towels. Let them cool completely – this is when they get really crunchy!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Shakkarpara:

Achieving the Perfect Dough Consistency

The dough should be firm but pliable. If it’s too sticky, add a little more flour, a teaspoon at a time. If it’s too dry, add a tiny bit of water, drop by drop.

Frying Temperature – The Key to Crispy Shakkarpara

Medium-low heat is crucial! If the oil is too hot, the Shakkarpara will brown quickly on the outside but remain soft inside. Too low, and they’ll absorb too much oil.

Preventing Shakkarpara from Breaking During Frying

Don’t stir the Shakkarpara immediately after adding them to the oil. Let them cook undisturbed for a minute or two before gently turning them.

Ensuring Even Cooking & Golden Color

Fry in small batches to maintain the oil temperature. Flip the Shakkarpara occasionally to ensure even browning.

Variations

Want to switch things up? Here are a few ideas:

Vegan Shakkarpara (Using Oil Instead of Ghee)

Simply substitute the ghee with an equal amount of vegetable oil. It won’t have quite the same flavor, but it’s a great option for those avoiding dairy.

Gluten-Free Shakkarpara (Using Gluten-Free Flour Blend)

Use a good quality gluten-free flour blend designed for baking. You might need to adjust the amount of water slightly.

Spice Level – Adding a Hint of Saffron or Nutmeg

A pinch of saffron strands soaked in warm milk, or a tiny grating of nutmeg, can add a lovely subtle flavor. My aunt always adds a touch of nutmeg!

Festival Adaptations – Diwali, Holi, and Special Occasions

During Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for a festive touch.

Regional Variations – North Indian vs. South Indian Styles

North Indian Shakkarpara tends to be more rectangular, while South Indian versions are often round or diamond-shaped.

Serving Suggestions

Shakkarpara is best enjoyed with a cup of chai (tea)! It’s also lovely as a standalone snack or as part of a festive sweet platter.

Storage Instructions

Store Shakkarpara in an airtight container at room temperature for up to a week. They’ll stay crunchy as long as they’re properly sealed.

FAQs

Let’s answer some common questions:

What is the best way to prevent Shakkarpara from becoming soft?

Cool them completely on a wire rack after frying. Ensure they are fully cooled before storing them in an airtight container.

Can I make the sugar syrup ahead of time?

Yes, you can! Just store it in the refrigerator and bring it to room temperature before using.

What type of oil is best for frying Shakkarpara?

Vegetable oil, sunflower oil, or groundnut oil are all good choices.

How can I adjust the sweetness level of the Shakkarpara?

Reduce the amount of sugar slightly. Start with ¼ cup and adjust to your preference.

Can I add nuts or dry fruits to this recipe?

Absolutely! Add chopped pistachios, almonds, or cashews to the dough for extra flavor and texture.