Shakarpara is a beloved traditional Indian snack, especially cherished during festive occasions like Diwali, Holi, and Raksha Bandhan. These sweet, crisp diamond-shaped bites are a staple in many Indian households during celebrations and are often made in large batches to share with family and friends. Though they taste rich and have a wonderfully crisp, flaky texture, shakarparas come together with just four simple ingredients—flour, semolina, a sweetener like sugar or jaggery, and ghee.
The preparation begins by forming a firm dough, which is key to achieving their signature crunch. The prepared dough is rolled out to an even thickness and sliced into small, bite-sized portions—typically shaped into diamonds or squares. These pieces are gently deep-fried in hot oil or ghee until they puff slightly and turn a beautiful golden brown, resulting in a crisp, crunchy texture. The result is a lightly sweet, crunchy treat that stays fresh for days when stored properly, making it ideal for gifting or enjoying with tea.
The snack goes by different names across India. Maharashtrians fondly call it Shankarpali, while Gujaratis know it as Shakkar Para. Though the name and slight variations in texture or sweetness may differ, the essence remains the same—a delightful, nostalgic treat that brings back childhood memories and adds sweetness to festive moments.
Whether you’re making it for a festival or just to satisfy a craving for something traditional and crunchy, shakarpara is a simple yet soul-satisfying Indian sweet that never fails to delight.
My Shakarpara Recipe!
The classic version of shakarpara is typically made using refined flour (maida) and white sugar. However, in this variation, I’ve opted for a healthier twist by using whole wheat flour in place of maida and jaggery (gur) instead of sugar. When jaggery is used as the sweetener, some people even refer to this version as gurpara.
Since this recipe uses wholesome ingredients and has a mildly sweet taste, I often make it on regular days—not just during festivals. It’s a great snack for my kids’ tiffin box and a guilt-free treat they happily enjoy.
Another beloved variation, particularly in North India, involves dipping the fried shakarpara pieces into a warm sugar syrup, giving them a glossy, sweeter coating. This version results in a shiny, sweeter, and slightly sticky coating, quite different from the dry and flaky texture of this Maharashtrian-style shankarpali.
These sweet bites are incredibly addictive—you’ll find yourself reaching for one after another without even realizing it! Personally, I love munching on them as-is—fresh from the container, without any accompaniments.
Ingredient Notes:
- Whole Wheat Flour (Atta): Instead of using refined flour (maida), this recipe uses regular chapati atta, making it a slightly healthier choice. Whole wheat flour provides a nutty flavor and hearty texture, which pairs beautifully with the subtle sweetness of jaggery. It also adds a bit more fiber compared to maida.
- Semolina (Sooji or Rava): A small amount of fine semolina is added to the dough to enhance the crunch factor in every bite. It helps create that delightful crispy texture on the outside while keeping the inside just a little soft, making the shakarpara extra addictive.
- Jaggery (Gur): This version uses jaggery powder, which blends easily into the dough. However, you can also use regular jaggery chunks—just make sure to melt them in warm water and strain to remove impurities before adding. Jaggery gives a deeper, caramel-like sweetness and makes the snack more wholesome.
- Ghee: Ghee is an essential ingredient here, responsible for the flaky, melt-in-the-mouth texture. It acts as a shortening (or moyan) in the dough. Be sure not to skimp on the amount—if there’s too little ghee, the shakarpara will turn dense and hard instead of light and crisp.
- Salt: A tiny pinch of salt may seem insignificant, but it plays a key role in enhancing all the other flavors. It balances the sweetness of the jaggery and adds a layer of depth to the overall taste.
How To Make Shakarpara?
Prep Step – Melt the Jaggery & Let It Cool:
Start by combining jaggery and water in a microwave-safe bowl or a small saucepan. Heat the mixture just until the jaggery completely melts, stirring occasionally to help it dissolve faster. If you’re using a microwave, short bursts of 30–40 seconds work well. On the stovetop, stir on low heat until the jaggery liquefies.
Important Tip: After the jaggery has completely melted, allow the mixture to cool down fully before using it in the dough preparation. Warm or hot liquid can affect the texture of the dough and cause it to become sticky or overly soft.
Step 1 – Mix Flour & Ghee (Moyan):
In the bowl of a stand mixer fitted with the dough hook, combine the whole wheat flour (atta), fine semolina (sooji), a pinch of salt, and ghee. Start the mixer on low speed and let it run for about 3 minutes. During this process, the ghee gradually blends into the flour, creating a well-incorporated, crumbly texture. Use a spatula to break up any lumps of ghee that haven’t blended.
If you’re preparing this by hand, rub the ghee into the flour using your fingertips until the mixture resembles breadcrumbs.
Tip:
This process is known as ‘moyan’ or ‘moyen’ in many Indian households. The key to perfect shakarpara lies in the right amount of moyan. To test this, grab a handful of the flour mixture and press it into your palm—if it holds its shape without crumbling apart, the ghee ratio is just right. If it falls apart, you may need to add a bit more ghee.
Step 2 – Knead the Dough:
With the mixer running on low speed, gradually drizzle in the cooled jaggery water from the sides. Let the mixer knead the dough slowly so it absorbs the moisture evenly. Avoid pouring all the water at once—it’s better to add it in small portions.
Once all the jaggery water has been added, pause the mixer and scrape down the sides and bottom of the bowl to ensure everything combines well. Restart the mixer on low to medium speed and let it knead until the mixture begins forming into a cohesive dough.
The dough should be moderately firm—stiffer than regular chapati dough yet not overly dry. If it appears slightly crumbly, bring it together by hand and knead it into a smooth ball. It’s okay if the dough doesn’t feel perfectly smooth at this stage.
Tips:
– Always add the jaggery water slowly while mixing.
– This is not a soft dough like roti; a tighter dough gives shakarpara their signature crispness.
– If the dough forms in 2–3 parts, simply bring it together by hand.
Step 3 – Roll & Cut the Shakarpara:
Divide the dough into two or three equal portions and shape them into flat discs. Place one portion of the dough on a lightly floured surface and gently roll it out with a rolling pin into an even sheet. Roll it into a thickness of about ¼ inch—not too thin, not too thick.
Using a sharp knife, pastry wheel, or pizza cutter, slice the dough into small square or diamond shapes. The smaller the pieces, the crisper they turn out. Place the shaped pieces on a plate or tray in a single layer to prevent them from sticking together. Continue the process with the remaining dough, rolling and cutting in batches.
Step 4 – Deep Fry the Shakarpara:
Gradually heat oil or ghee in a heavy-bottomed pan or kadai over medium flame, ensuring it reaches the right temperature for frying without overheating. To test if the oil is ready, drop a small piece of dough—it should rise slowly and bubble, not turn brown too quickly.
Once hot, reduce the flame to low, and gently slide a few pieces into the oil. Avoid overcrowding the pan, as this can lower the oil temperature and make the shakarpara soggy or unevenly cooked.
Fry them in small batches, stirring occasionally, until they turn golden brown and crisp on all sides. This may take a few minutes, so be patient and keep the heat on low to medium.
Use a slotted spoon to remove them from the oil, draining off the excess, and transfer them to a plate lined with paper towels.
While the first batch is frying, start preparing the next one—roll out the next portion of dough, cut, and keep it ready to go.
Expert Tips:
- Right Moyan (Fat): The amount of ghee mixed into the flour is essential for achieving the perfect texture in Shakarpara. This step, traditionally called “moyan,” is what creates that light, flaky bite and delicate crispiness. To get it right, rub the ghee into the flour using your fingertips until the mixture holds its shape when squeezed. This helps evenly distribute the fat, essential for achieving a light, flaky, melt-in-the-mouth texture.. If it falls apart, more ghee may be needed. Avoid reducing the fat content, as it directly affects the texture and shelf life.
- Perfect Dough Texture: Aim for a semi-stiff dough—firmer than chapati dough but not overly dry or crumbly. A dough that’s too soft will make the Shakarpara soggy or absorb more oil while frying. A tight dough holds shape better and helps achieve the crispy, crunchy finish we want. If the dough feels too dry to bring together, sprinkle a little jaggery water—but only as needed.
- Uniform Thickness Matters: Ensure each dough disc is rolled to an even thickness for uniform frying and perfect crispness. Aim for about ¼-inch thickness throughout. Uneven rolling will cause some pieces to cook faster than others—thicker ones may remain raw inside while thinner ones could turn too crisp or burn. Use a sharp knife or pizza cutter to create clean, uniform squares or diamond shapes for even frying and a polished look.
- Storage for Freshness: Allow the fried shakarpara to cool thoroughly at room temperature before transferring them to an airtight container to maintain their crispiness and prevent sogginess. Avoid sealing them while warm, as steam can make them lose their crispness. Properly stored, these treats remain fresh and crisp for 2–3 weeks at room temperature—making them perfect for festivals, lunchboxes, or chai-time snacks.
