Authentic Shakarpara Recipe – Ghee & Maida Indian Sweet Biscuits

Last Updated on 3 months by Neha Deshmukh

Authentic Shakarpara Recipe – Ghee & Maida Indian Sweet Biscuits

Hey everyone! If you grew up with a sweet tooth and a love for Indian snacks, chances are you’ve had shakarpara. These little diamond-shaped biscuits are the perfect accompaniment to a cup of chai, and honestly, I can’t resist sneaking a few (or more!) when they’re around. I first made these with my grandmother, and it’s a memory I cherish. Today, I’m sharing my go-to recipe for perfectly crispy, melt-in-your-mouth shakarpara. Let’s get baking!

Why You’ll Love This Recipe

Shakarpara is more than just a sweet treat; it’s a little piece of Indian tradition. It’s incredibly easy to make, requiring just a handful of ingredients you likely already have in your pantry. Plus, it’s wonderfully versatile – perfect for festive occasions, afternoon tea, or just a little something sweet when you’re craving it. You’ll love how satisfyingly crunchy these little bites are!

Ingredients

Here’s what you’ll need to make a batch of these delightful shakarpara:

• 1.5 cup maida (all-purpose flour) – about 180g
• 0.25 cup sugar – about 50g
• 2 tablespoon ghee (clarified butter) – about 30ml
• 1 cup water – about 240ml
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a moment, because a few little things can make a big difference in how your shakarpara turns out.

• Ghee: Seriously, don’t skimp on the ghee! It’s what gives shakarpara that incredible, rich flavor and flaky texture. Using good quality ghee is key.
• Maida: The type of maida you use matters. Look for a finely milled maida for the best results. This will give you a softer, more tender shakarpara.
• Sugar: Regular granulated sugar works perfectly here. I’ve tried using powdered sugar before, but it doesn’t quite give the same lovely crispness.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make shakarpara, step-by-step:

1. First, in a saucepan, heat the ghee, sugar, and water together. Stir until the sugar is completely dissolved and the mixture comes to a gentle simmer. You just want it melted into a thin liquid – no need to boil it vigorously. Let it cool slightly.
2. Now, in a large bowl, combine the slightly cooled liquid with the maida. Mix it all together until it starts to come together as a soft dough.
3. Time to knead! Knead the dough thoroughly for about 5-7 minutes until it’s smooth and elastic. This is important for developing the gluten and getting that perfect texture.
4. Divide the dough into equal portions – I usually make about 8-10 pieces. Roll each portion into a thin disc, about 2-3mm thick.
5. Using a sharp cutter (a diamond shape is traditional, but you can get creative!), cut the dough into small diamond shapes.
6. Heat oil in a deep frying pan or wok over medium heat. Carefully add the shakarpara pieces in batches, making sure not to overcrowd the pan.
7. Fry until they’re golden brown and crispy, flipping occasionally to ensure even cooking. This usually takes about 2-3 minutes per batch.
8. Remove the fried shakarpara and drain them on tissue paper to remove any excess oil.
9. Let them cool completely before storing. Trust me, they’re even better once they’ve cooled down!

Expert Tips

Here are a few things I’ve learned over the years to make the best shakarpara:

• Don’t overheat the oil! Medium heat is key to ensure the shakarpara cook through without burning.
• Fry in batches. Overcrowding the pan will lower the oil temperature and result in soggy shakarpara.
• Kneading is your friend! A well-kneaded dough will give you a softer, more tender shakarpara.
• Cool completely before storing. This prevents them from becoming soft.

Variations

Want to switch things up? Here are a few fun variations to try:

• Vegan Adaptation: Swap the ghee for 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 Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the amount of water slightly.
• Spice Level: Add a pinch of cardamom powder or a few strands of saffron to the dough for a fragrant twist. My aunt always adds a little cardamom – it’s divine!
• Festival Adaptations: During Diwali, I like to add a tiny bit of edible silver leaf (varak) to the shakarpara for a festive touch. For Holi, a sprinkle of pistachio powder adds a beautiful color and flavor.

Serving Suggestions

Shakarpara is delicious on its own, but it’s even better with…

• A steaming cup of chai (of course!)
• A glass of cold milk
• A scoop of vanilla ice cream (don’t judge – it’s amazing!)
• As part of a festive sweet platter

Storage Instructions

Store cooled shakarpara in an airtight container at room temperature for up to a week. They might lose a little of their crispness over time, but they’ll still be delicious!

FAQs

Let’s answer some common questions about shakarpara:

What type of ghee is best for Shakarpara?

Traditionally, homemade ghee is best! But a good quality store-bought ghee will work just fine. Look for ghee that’s a rich golden color and has a nutty aroma.

Can I make Shakarpara ahead of time?

Yes, you can! You can make the dough a day ahead and store it in the refrigerator. Just bring it to room temperature before rolling and cutting.

How do I achieve the perfect crispy texture?

Make sure the oil is hot enough, fry in batches, and drain the shakarpara well on tissue paper. Cooling completely is also crucial!

What is the best way to cut Shakarpara shapes?

A sharp cutter is key. If you don’t have a diamond-shaped cutter, you can use a knife to cut them into squares or rectangles.

Can I use a different type of flour?

While maida is traditional, you can experiment with other flours like whole wheat flour (atta), but the texture will be different.