Authentic Shakarpara Recipe – Cardamom & Nutmeg Indian Biscuits

Last Updated on 2 months by Neha Deshmukh

Authentic Shakarpara Recipe – Cardamom & Nutmeg Indian Biscuits

Hey everyone! If you grew up with a grandparent who always had a jar of homemade biscuits ready with their evening tea, this recipe is for you. Shakarpara – those delightfully crunchy, subtly sweet Indian biscuits – instantly transport me back to my Nani’s kitchen. I remember sneaking extra pieces when she wasn’t looking! Today, I’m so excited to share my version of this classic recipe with you. It’s a little bit of sunshine in every bite.

Why You’ll Love This Recipe

This Shakarpara recipe is more than just a sweet treat; it’s a little piece of Indian culinary heritage. It’s perfect for festive occasions, afternoon tea, or just when you need a comforting snack. Plus, it’s surprisingly easy to make, even if you’re new to Indian sweets. The warm cardamom and nutmeg create a beautiful aroma that fills your kitchen, and the satisfying crunch is so good.

Ingredients

Here’s what you’ll need to make these delicious Shakarpara biscuits:

• 1 1/4 cups (150g) all-purpose flour
• 1 large egg
• 1/4 teaspoon (1g) baking powder
• 1/4 cup (50g) sugar
• 1 cardamom pod
• 1/8 teaspoon (0.5g) nutmeg powder
• 2 cups (480ml) canola oil

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this recipe.

• Cardamom Pods: Freshly ground cardamom is always best. The aroma is incredible! If you don’t have whole pods, you can use about 1/2 teaspoon of ground cardamom, but the flavor won’t be quite as vibrant.
• Nutmeg Powder: A little nutmeg goes a long way. It adds a lovely warmth that complements the cardamom beautifully. Don’t substitute with pre-grated nutmeg if you can avoid it – freshly grated is much more fragrant.
• Canola Oil: Canola oil is my go-to for frying because of its neutral flavor and high smoke point. You could also use sunflower oil or vegetable oil. Avoid olive oil, as its flavor is too strong for this delicate biscuit.

Step-By-Step Instructions

Alright, let’s get baking! Don’t worry, it’s simpler than it looks.

1. First, in a nice big bowl, combine the flour, baking powder, cardamom (make sure it’s crushed to release the seeds!), and nutmeg powder. Give it a good whisk and set it aside.
2. In a separate pot, whisk the egg and sugar together until they’re lightly combined. It doesn’t need to be super fluffy, just mixed!
3. Now, gradually add the flour mixture to the egg mixture, mixing until a smooth dough forms. It might take a little elbow grease, but keep going!
4. Once you have a dough, cover it and let it rest for about 40 minutes. This allows the gluten to relax, resulting in a more tender Shakarpara. Trust me, this step is worth it!
5. Heat the canola oil in a deep pan or wok over medium heat. You want the oil hot enough to fry, but not so hot that it burns the biscuits.
6. While the oil is heating, shape the dough into a log. Then, cut it into 2×2.5-inch (5x6cm) squares.
7. Here’s the fun part! Make a deep cross-shaped cut in the center of each square. This helps them cook evenly and gives them that signature Shakarpara look.
8. Carefully fry each piece in the hot oil for about 4 minutes, flipping halfway through, until they’re golden brown and crispy.
9. Remove the Shakarpara from the oil and drain them on paper towels to remove any excess oil.
10. Serve warm with a cup of chai – pure bliss!

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• Keep a close eye on the oil temperature. If it’s too low, the Shakarpara will be oily. If it’s too high, they’ll burn.
• For extra crispy Shakarpara, you can fry them a second time for a minute or two.

Variations

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

• Vegan Adaptation: Swap the egg for a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) or 1/4 cup applesauce.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. You might need to adjust the liquid slightly.
• Spice Level: If you love nutmeg, feel free to add a little more! Just be careful not to overpower the cardamom.
• Festival Adaptations: During Diwali, I sometimes add a tiny pinch of saffron to the dough for a beautiful golden hue. For Holi, a sprinkle of edible rose petals adds a festive touch.

Serving Suggestions

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

• A steaming cup of masala chai
• A glass of cold milk
• A dollop of homemade yogurt

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What is the best type of oil to use for Shakarpara? Canola or sunflower oil are great choices because of their neutral flavor and high smoke point.
• Can I make the dough ahead of time? Yes, you can! Just wrap it tightly in plastic wrap and refrigerate for up to 24 hours.
• How do I achieve the perfect golden-brown color? Maintain a consistent medium heat and don’t overcrowd the pan.
• What is the significance of the cross-shaped cut? The cross helps the Shakarpara cook evenly and creates a lovely texture. It also makes them easier to break apart for sharing!
• Can I add other spices like saffron or cloves? Absolutely! Feel free to experiment with your favorite spices.