Shakarpara is a traditional South Asian sweet snack made from fried dough pieces coated in sugar syrup or dusted with sugar. It’s crunchy, mildly sweet, and often prepared for festivals like Eid and Diwali.
🍬 Shakarpara (Sweet Version) Recipe
Ingredients
For dough:
- 2 cups all-purpose flour (maida)
- 2 tbsp semolina (sooji) (optional, for extra crunch)
- 2 tbsp oil or ghee
- ½ cup water (adjust as needed)
- Pinch of salt
For sugar syrup:
- 1 cup sugar
- ½ cup water
- ¼ tsp cardamom powder (optional)
For frying:
- Oil (for deep frying)
👨🍳 Instructions
1. Make dough
- Mix flour, semolina, salt, and oil/ghee.
- Add water gradually and knead into a stiff dough.
- Cover and rest for 20–30 minutes.
2. Shape shakarpara
- Roll dough into a thick sheet (about ½ cm).
- Cut into small diamonds or squares.
3. Fry
- Heat oil on medium flame.
- Fry pieces until golden brown and crisp.
- Remove and drain on paper towels.
🍯 4. Make sugar syrup
- Boil sugar and water until slightly sticky (1-string consistency is ideal).
- Add cardamom if using.
🍬 5. Coat
- Add fried shakarpara into warm syrup.
- Mix quickly until coated and crystallized.
- Spread on a tray to cool and separate.
😋 Result
Crunchy, sweet, and lightly spiced snacks that stay fresh for days—perfect with tea.
🔥 Tips
- Keep dough stiff for crispier texture.
- Don’t over-soak in syrup or they’ll become soft.
- For a less sweet version, just dust with powdered sugar instead of syrup.
If you want, I can also give:
- savory (namkeen) shakarpara
- super crispy bakery-style version
- or instant no-syrup “dry shakarpara” recipe
