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Crispy, bite-sized fried flour cookies coated in a sweet sugar glaze. This classic Indian festive snack is wonderfully addictive and perfect for celebrations like Diwali.
For 6 servings
Prepare the Dough
Roll and Cut the Shakarpara
Crispy, bite-sized fried flour cookies coated in a sweet sugar glaze. This classic Indian festive snack is wonderfully addictive and perfect for celebrations like Diwali.
This indian recipe takes 50 minutes to prepare and yields 6 servings. At 448.78 calories per serving with 4.78g of protein, it's a moderately challenging recipe perfect for snack or dessert.
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Fry the Shakarpara
Prepare the Sugar Syrup
Coat and Finish
Replace half of the maida with whole wheat flour (atta) for a nuttier flavor and more fiber. You can also bake them at 180°C (350°F) for 15-20 minutes, flipping halfway, instead of deep-frying.
Substitute the sugar with an equal amount of grated jaggery (gur) to make the syrup. This gives the snack a more traditional, earthy sweetness and a golden-brown color.
Omit the sugar syrup. Instead, add 1 tsp of ajwain (carom seeds), 1 tsp of crushed black pepper, and salt to taste to the dough. Fry as directed for a savory, crispy snack.
The combination of refined flour and sugar provides a quick source of carbohydrates, offering an instant boost of energy, which can be beneficial in moderation.
Ghee is a source of healthy saturated fats and fat-soluble vitamins like A, E, and D. It is considered beneficial for gut health in traditional Indian medicine.
Cardamom, used for flavoring, is known for its digestive properties. It can help soothe indigestion and has a calming, aromatic effect.
One serving of Shakarpara (about 95g) contains approximately 400-450 calories, primarily from carbohydrates and fats due to the flour, sugar, and deep-frying process.
Shakarpara is a traditional festive treat and is high in calories, sugar, and refined carbohydrates. It should be enjoyed in moderation as part of a balanced diet, especially during celebrations.
This usually happens for two reasons: either the dough was too soft (too much water), or they were fried on high heat. Ensure your dough is stiff and always fry on a low to medium-low flame for a slow, even cook.
Yes, you can bake them for a lower-fat version. Arrange them on a baking sheet and bake at 180°C (350°F) for 15-20 minutes, or until golden and crisp, flipping them halfway through. The texture will be slightly different from the fried version but still delicious.
After the syrup has boiled for a few minutes, take a small drop on a spoon and let it cool slightly. Touch it with your forefinger and then press it against your thumb. When you pull them apart, a single thread should form without breaking immediately. If it doesn't form a thread, cook longer. If it forms two threads, you've gone too far.
When stored in a clean, dry, and airtight container at room temperature, Shakarpara stays fresh and crispy for up to 3-4 weeks.
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