Authentic Shakarpara Recipe – Ghee & Maida Diamond Biscuits

Last Updated on 1 month by Neha Deshmukh

Authentic Shakarpara Recipe – Ghee & Maida Diamond Biscuits

Hey everyone! If you’ve ever been to an Indian sweet shop, you’ve probably spotted these delightful little diamond-shaped biscuits – Shakarpara! They’re a classic for a reason: perfectly crisp, subtly sweet, and just melt-in-your-mouth good. I remember making these with my nani (grandmother) during Diwali, and the aroma of ghee and sugar always brings back such warm memories. Today, I’m sharing my go-to recipe for authentic Shakarpara, so you can create those same sweet memories in your own kitchen.

Why You’ll Love This Recipe

This Shakarpara recipe is all about simplicity and flavor. It uses just a handful of ingredients, and the process is surprisingly straightforward. Plus, it’s incredibly versatile – you can adjust the sweetness, add spices, or even make it vegan or gluten-free (more on that later!). It’s the perfect treat for festivals, celebrations, or just a cozy afternoon with a cup of chai.

Ingredients

Here’s what you’ll need to make these golden beauties:

• 1 cup maida (all-purpose flour) – about 120g
• 2 tablespoons powdered sugar – about 20g
• 1 tablespoon melted ghee – about 15ml
• A tiny pinch of salt
• As needed water – approximately 3-4 tablespoons (60-80ml)
• For deep frying – about 500ml oil (vegetable, sunflower, or canola)
• ¼ cup powdered sugar (for coating) – about 30g

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Maida (All-Purpose Flour) – Types and Substitutions

Maida is the traditional flour used for Shakarpara because it gives it that signature melt-in-your-mouth texture. However, if you’re looking for a healthier option, you can experiment with whole wheat flour (atta), but the texture will be slightly different – a bit more rustic. I’ll share a gluten-free option later too!

Ghee – The Importance of Traditional Ghee Flavor

Ghee is key to the authentic flavor of Shakarpara. It adds a richness and aroma that butter just can’t replicate. If you don’t have ghee, you can substitute with melted butter, but the taste won’t be quite the same. Trust me, if you can get your hands on some good quality ghee, it’s worth it!

Powdered Sugar – Achieving the Right Texture

Powdered sugar (also known as icing sugar) is preferred over granulated sugar because it dissolves more easily and creates a smoother dough. It also helps with the coating, giving the Shakarpara a lovely, even sweetness.

Regional Variations in Shakarpara

Shakarpara isn’t made exactly the same way across India! Some regions add a pinch of cardamom or saffron for extra flavor. Others prefer a slightly thicker or thinner consistency. My recipe is based on how my nani made it, which is a pretty classic North Indian style.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Combine dry ingredients: In a mixing bowl, combine the maida, powdered sugar, melted ghee, and salt. Mix everything well with your fingertips until it resembles breadcrumbs.
2. Add water & knead: Gradually add water, a tablespoon at a time, and knead into a soft, non-sticky dough. Don’t add too much water at once – you want a pliable dough, not a sticky mess!
3. Rest the dough: Cover the dough with a damp cloth and let it rest for 10-15 minutes. This allows the gluten to relax, making the dough easier to roll.
4. Roll & cut: Knead the dough again briefly, then roll it into lemon-sized balls. Flatten each ball slightly. Dust a clean surface with flour, and roll each ball into a thin disc, about 1-2mm thick (similar to a chapati).
5. Create diamond shapes: Use a diamond cutter, pizza cutter, or even a sharp knife to cut vertical lines, then horizontal lines to create diamond shapes. Don’t worry if they’re not perfect – rustic is charming!
6. Fry to golden perfection: Heat oil in a pan over medium heat. Test the temperature by dropping a tiny piece of dough into the oil; it should rise immediately. Fry the diamond cuts in batches, being careful not to overcrowd the pan, until they are golden brown and crisp.
7. Drain & coat: Remove the fried Shakarpara with a slotted spoon and drain excess oil on paper towels. While they’re still warm, toss them in ¼ cup of powdered sugar until evenly coated.
8. Cool & store: Let the Shakarpara cool completely before storing them in an airtight container.

Expert Tips

Want to take your Shakarpara game to the next level? Here are a few tips I’ve learned over the years:

Achieving the Perfect Crispness

The key to crispy Shakarpara is frying at the right temperature. If the oil isn’t hot enough, they’ll absorb too much oil and become soggy.

Kneading the Dough – Avoiding Common Mistakes

Don’t over-knead the dough! Just knead it until it comes together. Over-kneading can make the Shakarpara tough.

Frying Temperature – Ensuring Even Cooking

Maintain a consistent oil temperature throughout the frying process. If the oil gets too hot, the Shakarpara will burn on the outside before they’re cooked through.

Cutting Techniques for Uniform Shapes

Using a ruler and a sharp knife can help you cut more uniform diamond shapes. This isn’t essential, but it makes them look a little more polished!

Variations

Let’s get creative!

Vegan Shakarpara (Using Oil Instead of Ghee)

Simply substitute the ghee with an equal amount of vegetable oil. The flavor will be slightly different, but still delicious!

Gluten-Free Shakarpara (Using Alternative Flours)

Try using a gluten-free all-purpose flour blend. You might need to adjust the amount of water slightly.

Spice Level – Adding Cardamom or Saffron

Add a pinch of ground cardamom or a few strands of saffron to the dough for a fragrant twist. My friend, Priya, always adds a tiny bit of nutmeg – it’s lovely!

Festival Adaptations (Diwali, Holi, Eid)

During Diwali, I like to add a few chopped nuts like pistachios or almonds to the dough. For Eid, a sprinkle of rose petals adds a beautiful touch.

Serving Suggestions

Shakarpara is delicious on its own with a cup of chai. It also pairs well with a glass of cold milk or lassi. They’re perfect for gifting too!

Storage Instructions

Store Shakarpara in an airtight container at room temperature for up to a week. They tend to lose their crispness over time, so it’s best to enjoy them fresh.

FAQs

Got questions? I’ve got answers!

What type of oil is best for frying Shakarpara?

Vegetable, sunflower, or canola oil are all good choices. They have a neutral flavor and a high smoke point.

Can I make the dough ahead of time?

Yes, you can! Just wrap the dough tightly in plastic wrap and refrigerate it for up to 2 days. Bring it to room temperature before rolling.

How do I prevent the Shakarpara from becoming soggy?

Make sure the oil is hot enough and don’t overcrowd the pan. Drain the fried Shakarpara on paper towels immediately.

What is the best way to store Shakarpara to maintain its crispness?

Store them in an airtight container at room temperature. Adding a few grains of rice to the container can help absorb moisture.

Can I use whole wheat flour (atta) instead of maida?

You can, but the texture will be slightly different. The Shakarpara will be a bit more rustic and less melt-in-your-mouth.

Enjoy making this classic Indian treat! I hope this recipe brings a little sweetness to your day. Let me know how it turns out in the comments below!