Whole wheat Shakarpara (Shankarpali) is a crunchy, sweet Indian snack made from whole wheat flour, sugar, and ghee, deep-fried to golden perfection. It is a popular treat during festivals like Diwali and Holi and special occasions, offering a wholesome twist to the traditional version.
Whole wheat Shakarpara (Shankarpali) is a crunchy, sweet Indian snack made from whole wheat flour, sugar, and ghee, deep-fried to golden perfection. It is a popular treat during festivals like Diwali and Holi and special occasions, offering a wholesome twist to the traditional version.
As a kid, I loved these little sweet crunchy bites, and I still do! My mom used to pack these Shakarpara (Shankarpali) and a savory version called namak para in our tiffin box.
Shakarpara (Shankarpali), namak para, Poha Chivda and baked Methi Mathri are few Indian snacks I always have at home. We enjoy these snacks with a cup of evening chai.
Festivals would be incomplete without my mom's sweet Shakarpara. Every Diwali and Holi, these crunchy, sweet treats are a must have.
This easy Shakarpara is popular not just during festivals like Diwali, Ganesh Chaturthi, and Holi, but all year round. They make for the perfect little snack!
I still remember my mom and grandma making a huge batch of these homemade treats to share with family and friends during Diwali.
Making these crunchy, sweet Shakarpara requires right balance of sweetness and mohen (ghee) for that crumbly, melt-in-mouth texture in every bite.
I follow my mom's recipe for that perfect balance of sweetness and right texture when making these Shakarpara. Just like me, even my kids look forward to these crunchy, sweet Shakarpara every Diwali.
In India, during festivals we used to prepare a thali with various sweets and snacks and serve to our guest when they would come to greet us. Similar to what we refer nowadays to Charcuterie board! Same concept just a different name!!
I made one Indian snacks and sweets charcuterie board for this Diwali and it was a huge hit. I added homemade treats like Shakarpara, namak para, mathri, chivda, and sweets like coconut burfi, almond katli, besan burfi to the Charcuterie board!
So what are you waiting for, grab the fool-proof recipe for making these wholesome treats Shakarpara (Shankarpali) this Diwali and impress your loved ones.
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What Is Shakarpara
Shakarpara, also spelled as shankarpali or shakkarpara, is a popular Indian fried sweet biscuit small, diamond or square-shaped pieces prepared during festivals like Holi and Diwali. These tasty snacks are especially popular during teatime in Maharashtra, Gujarat, and Karnataka. In western India, particularly in Maharashtra, they're known as Shankarpali.
The shakarpara dough is typically made from ingredients like all purpose flour or whole wheat flour, semolina (sooji), ghee, and spices, and it can be sweetened with sugar or jaggery to add a sweet flavor.
Typically, shakarpara are made using all-purpose flour, but I am using whole wheat flour to make them a littler healthier.
In North India, the fried Shakarpare are dipped in sugar or jaggery syrup (known as Gur-para), which makes them sweeter. There's also a savory version of these cookies called namak-para.
I love my mom's recipe which I'm sharing here, which doesn’t include syrup. I have deep-fried Shakarpara, but they can also be baked or air fried.
For baked or air fried Shakarpara, the amount of mohen(ghee) will be slightly more, as compared to the traditional deep-fried Shakarpare.
Why you'll love this recipe
- made with basic ingredients
- easy to prepare at home
- makes for an excellent teatime snack
- perfect for kids’ lunch boxes or after-school snacks
- great for when you are travelling or on-the-go munching
Ingredients
- Whole Wheat Flour: This forms the base of the dough and provides a nutty, whole-grain flavor. It's a healthier alternative to all-purpose flour.
- Sooji (Semolina): Often added for texture and crispness, sooji adds a slightly grainy quality to the dough.
- Powdered Sugar or Jaggery: You can use powdered sugar or jaggery for sweetness.
- Ghee (Clarified Butter): Ghee adds richness and a distinct flavor to the dough, making it more flavorful.
- Cardamom Powder: This spice enhances the flavor with a subtle, aromatic touch.
- Water: Used to bind the dough together, it's added in moderation to achieve the right consistency.
- Salt: A small amount of salt is often added to enhance the overall flavor, even in sweet shakarpara.
- Oil: Used for deep frying, it is essential for achieving the crispy texture of shakarpara.
How to Make Shakarpara?
You can make shakarpara dough using whole wheat flour, sooji (semolina), powdered sugar, ghee, cardamom powder, and water. Here's a recipe for making shakarpara with these ingredients:
Prepare the Dough:
1- In a blender jar, add fine sooji, sugar, and green cardamom seeds(optional) and grind it to a fine flour.
2- In a mixing bowl, combine the whole wheat flour, sooji flour, and ghee.
3- Mix these dry ingredients until the mixture resembles sand-like texture. When you hold the mixture in your fist, it should hold its shape and not crumble.
Knead the Dough:
4- Gradually add water, a little at a time, and knead the mixture into a stiff and smooth dough.
Rest the Dough:
5- Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This resting period allows the sooji to absorb moisture and the dough to become more pliable.
Roll and Cut:
6- After resting, roll out the dough into a thin sheet, about ⅛ inch in thickness.
7- Use a sharp knife to cut the rolled dough into small diamond or square-shaped pieces.
Fry the Shakarpara:
8- Heat oil in a deep frying pan over medium heat.
9- Once the oil is hot, carefully add the cut shakarpara pieces in batches.
10- Fry them until they turn golden brown and crispy. Stir occasionally for even cooking.
11- Remove the fried shakarpara using a slotted spoon and place them in a strainer basket to drain excess oil and prevent them from becoming soggy.
Cool and Store:
12- Allow the fried shakarpara to cool completely.
13- Once cooled, store them in an airtight container. They can be stored for several weeks.
These shakarpara make for a wonderful snack during festivals or special occasions or pair with a cup of tea.
Storage
Store the whole wheat shakarpara in an airtight container at room temperature to maintain their crispness. They can be kept for several weeks when stored properly.
Tips to make Perfect Shakarpara
Dough: Ensure the dough is neither too dry nor too sticky. Add the water slowly to achieve a firm but pliable consistency.
Sugar: Make sure the powdered sugar is fine and well-mixed with the other dry ingredients to evenly distribute sweetness.
Cutting: You can use a knife, pizza cutter or a roller, to cut multiple pieces at once. Feel free to roll and cut all the pieces before you start frying.
Oil Temperature: Make sure the oil is hot before frying. You can check the temperature by adding a small piece of dough. It should quickly rise to the surface of the oil.
Frying: Fry on medium-low heat to ensure they cook through properly; otherwise, they may be undercooked inside. Stir regularly until the exterior reaches a perfect golden brown. Then, transfer them to a plate lined with paper towels or in a strainer basket to remove any excess oil and prevent them from becoming soggy.
Cool: Allow the shakarpara to cool completely before storing to prevent them from becoming soggy in the container.
Storage: Use an airtight container to store the shakarpara to keep them fresh and maintain their crunchiness for an extended period.
Frequently Asked Question's
Yes, you can bake or air fry Shakarpara. For baked or air fried shakarpara, add 1-2 more tablespoon of ghee in the dough. Pre-heat the oven to 350 degrees Fahrenheit and bake for 12-15 minutes, or air fry for 8-10 minutes. Flip the shakarpara halfway through for even cooking.
Yes, you can use all-purpose flour. Alternatively, you can combine equal parts of all-purpose and whole wheat flour.
In English, "shakarpara" is often referred to as "sweet diamond-shaped biscuits" or "fried sugar-coated pastries." It is a popular Indian snack made from fried dough that's sweetened and flavored with spices.
I hope you enjoy this delicious Shakarpara recipe this Diwali!
Here are some more Indian sweets you’re sure to enjoy:
- Coconut Burfi
- Badam Barfi
- No Fry Gujiya (Air Fry & Baked)
- Easy Peda Recipe
- Soft Til Ke Ladoo
- Besan Burfi
Easy Whole Wheat Shakarpara Recipe (Shakarpali)
Equipment
Ingredients
- 2 cup Whole Wheat flour (atta)
- ¼ cup sooji (semolina)
- ½ cup Organic sugar
- 1 pinch salt
- ¼ cup ghee
- ⅓-1/2 cup water, as needed
Instructions
Prepare the Dough:
- In a blender jar, add fine sooji, sugar, and green cardamom seeds (optional) and grind it to a fine flour.
- In a mixing bowl, combine the whole wheat flour, sooji flour, and ghee.
- Mix these dry ingredients until the mixture resembles sand-like texture. When you hold the mixture in your fist, it should hold its shape and not crumble.
Knead the Dough:
- Gradually add water, a little at a time, and knead the mixture into a stiff and smooth dough.
Rest the Dough:
- Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This resting period allows the sooji to absorb moisture and the dough to become more pliable.
Roll and Cut:
- After resting, roll out the dough into a thin sheet, about ⅛ inch in thickness.
- Use a sharp knife to cut the rolled dough into small diamond or square-shaped pieces.
Fry the Shakar Para:
- Heat oil in a cast iron skillet or wok over medium heat.
- Once the oil is hot, carefully add the cut shakar para pieces in batches.
- Fry them until they turn golden brown and crispy. Stir occasionally for even cooking.
- Remove the fried shakar para using a slotted spoon and place them in a strainer basket to drain excess oil and prevent them from becoming soggy.
Cool and Store:
- Allow the fried shakar para to cool completely.
- Once cooled, store them in an airtight container. They can be stored for several weeks.
- These shakar para have a delightful blend of whole wheat, semolina, and cardamom flavors, along with a touch of sweetness from the powdered sugar. They make for a wonderful snack during festivals or special occasions and pair well with a cup of tea or coffee.
Notes
- Tips For Crispy Shakarpara
- FAQ's
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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