Shakarpara or Sakkarpara
Every Diwali families whip up a spread of savory and sweet snacks to serve visiting family and friends. Sakkarpara, namakpara, roasted poha chevdo are a few staple snacks we always serve!
Shakarpara is a small bite made with a few ingredients you already likely have! The main ingredient is all purpose flour, but my Mom makes them with whole wheat flour and even adds sesame seeds sometimes so you can definitely change things up! If you prefer it as a sweet maida biscuit, use all purpose flour.
- Quick to make
- Snack-able size
- Vegetarian
Tip: Dissolve the jaggery or sugar in warm water to help ensure it combines well with flour
Ingredient Notes
All you need is
- Flour: all purpose (maida) or whole wheat
- Sweetener: jaggery or sugar
- Oil for frying
- Salt
- Sesame seeds (optional, not traditional)
Note: some people make these with a sugar syrup poured on top. That’s not how my Grandmothers or Mom make. We like the subtle sweetness of the biscuit vs a very sugary biscuit.
A slotted spoon is useful for remove the sakkarpara from the oil and draining well
Storing
Shakarpara can last long in an airtight container. Make sure to wait until they are cooled completely before storing.
Shakarpara
Equipment
- Pot for frying
- Rolling Pin
- Mixing bowl
Ingredients
- 1 cup flour 125g can use all purpose or wheat
- ¼ cup jaggery or sugar 72g
- 1 tbsp sesame seeds, optional 11g
- 3 tbsp oil
- 1 tsp oil
- ¼ cup water
- ¼ tsp salt
Instructions
- Melt jaggery in heated water.
- Mix flour, salt, water and sesame seeds.
- Add jaggery water to dough and mix to combine. Using hands makes it easier.
- Shape dough into a ball. Let sit 10 minutes.
- Roll out and cut dough
Option 1: Fry
- Heat oil for frying and fry on low-medium heat for 10 minutes until golden brown. Place on paper towel. Serve warm or cool.
Option 2: Bake
- Line a tray with parchment paper. Bake for 15-20 minutes at 350F.
