Shakarpara is a tasty and crunchy homemade sweet delicacy which is made during the festive season.
Shakarpara is everyone’s favourite in our family! We make shakarpara on holi and diwali. It has a long shelf life so I make this sweet snack in advance (8 to 10 days before the festival).
Shakarpara can be made with maida or aata. I have used aata, which I have flavored with sesame seeds and poppy seeds and it is mildly sweetened with sugar.
Due to its long shelf life, shakarpara is preferred as a:
- Festive snack.
- Travel-friendly snack.
- Munching snack between meals.
- Tea time snack.
- Perfect snack for students staying in a hostel.
The recipe is very simple and easy.
- Aata (wheat flour) – ½ kg
- Suji (semolina) – 2 tbsp
- Til (sesame seeds) – 1 tbsp
- Khus khus (poppy seeds) – 1 tbsp
- Milk – 1 tea cup
- Sugar – ¾ tea cup
- Desi ghee (clarified butter) -¾ tea cup
- Salt one pinch.
- Desi ghee (clarified butter) for frying shakarpara.
- In a pan combine milk and sugar, cook it until the sugar dissolves completely.
- Let the mixture cool.
- In a bowl, combine aata, suji, a pinch of salt, til and khus khus.
- Now add ¾ teacup lukewarm desi ghee and blend the ghee evenly inthe to flour with fingertips until it looks like breadcrumbs.
- Now knead the flour with the lukewarm milk and sugar mixture. If required, sprinkle some water.
- The dough should be stiff, smooth and pliable.
- Grease the dough with oil, cover it with a moist muslin cloth and keep it aside to rest for 15 minutes.
- Again, knead the dough, and divide it equally into 8 to 9 portions.
- Roll out each portion into 7″ to 8” diametre, keep it slightly thick.
- If edges are uneven trim them.
- Cut shakarpara into the diamond shape.
- Heat ghee in a kadhai (wok) and fry shakarpara on low to medium flame until they are golden in colour.
- Drain shakarpara on an absorbent paper.
- After shakarpara cools completely, store in an airtight container.