Gujarati Shakarpara Recipe (Crispy Diwali Sweet Snack, Step by Step)

Shakarpara is one of the first things that comes out of my kitchen before Diwali. These are small, golden, diamond-shaped bites. They are crisp outside, a little flaky inside, and lightly sweet with a hint of cardamom. In Gujarat we make them in big batches, store them in a steel dabba, and offer them to every guest who walks in.

The good news is that shakarpara is one of the easiest Diwali snacks. You need only a few ingredients and no sugar syrup. If you have ever been scared of making festival sweets at home, start here.

(Note: in Maharashtra and other states this snack is also called shankarpali or shakkar para. The method is nearly the same.)

Quick facts

• Prep time: 25 minutes (plus 20 minutes resting the dough)
• Cooking time: 30 minutes
• Makes: about 40 to 45 pieces
• Keeps: 2 to 3 weeks in an airtight box
• Diet: Vegetarian

Ingredients

For the dough:

• 250 g maida / all-purpose flour (about 2 cups)
• 60 g ghee, melted and warm (about 4 tablespoons)
• 50 g powdered sugar or regular sugar (about ¼ cup)
• 60 ml milk, warm (about ¼ cup)
• ¼ teaspoon cardamom powder
• A pinch of salt
• 1 tablespoon fine sooji (semolina), optional, for extra crunch
• 2 to 4 tablespoons water, only as needed

For frying:

• About 500 ml oil (2 cups), or enough for 3 to 4 cm depth in a kadhai

Tip on measuring: cup sizes differ in every kitchen. If you can, use a kitchen scale. A standard measuring cup of maida is about 125 g.

Method

1. Make the sweet milk

Warm the milk until it is just warm, not hot. Add the sugar and stir until it dissolves fully. Add the cardamom powder and salt.

2. Mix the dough

Put the maida (and sooji, if using) in a large bowl. Pour in the warm ghee. Rub the flour with your fingertips for 2 to 3 minutes until it looks like wet sand and holds together when you press a handful. This step is called “moyan” and it is what makes shakarpara flaky, so do not skip it.

Now add the sweet milk a little at a time. Add 1 to 2 tablespoons of water if needed. Bring everything together into a stiff dough. It should be firmer than chapati dough. A soft dough gives hard, oily shakarpara.

3. Rest the dough

Knead for 2 minutes until smooth. Cover with a damp cloth and rest for 20 minutes.

4. Roll and cut

Divide the dough into 2 or 3 parts. Roll one part into a large round, about 5 to 6 mm thick (a little thicker than a roti). Do not roll too thin or the pieces will turn hard and brittle.

Use a knife or pizza cutter to cut straight lines about 2 cm apart. Then cut across at an angle to make diamond shapes. Separate the pieces and keep them under a cloth while you cut the rest.

5. Fry on low-medium heat

Heat the oil in a kadhai on medium heat. To test, drop a small piece of dough in. It should sink for a second, then rise slowly with small bubbles. If it shoots up at once, the oil is too hot. Reduce the flame.

Add as many pieces as fit in one layer without crowding. Fry on low to medium heat for 8 to 10 minutes, turning often, until they are an even light golden brown. Low heat is the secret. It cooks the inside fully and makes them crisp.

Take them out with a slotted spoon and spread them on paper towels or a plate.

6. Cool and store

Let the shakarpara cool completely, at least 1 hour. They crisp up more as they cool. Store in a clean, dry, airtight box.

Common mistakes and how to fix them

• Shakarpara came out hard, not flaky: the dough was too soft, or there was not enough ghee. Use the full 60 g of ghee and keep the dough stiff.
• Soft or chewy after frying: the oil was too hot and the outside browned before the inside cooked. Fry on lower heat for longer.
• Too oily: the oil was not hot enough when you added the pieces, or the pieces were rolled too thin and absorbed oil. Check with the test piece first.
• Not sweet enough: you can toss the cooled pieces in 2 tablespoons of powdered sugar. Or increase sugar in the dough to 70 g.

Variations

• Whole wheat shakarpara: replace half the maida with atta (about 125 g each). The result is slightly denser and more rustic.
• Jaggery shakarpara: dissolve 60 g grated jaggery in the warm milk instead of sugar. The colour will be darker and the flavour deeper.
• Baked version: brush the pieces with a little ghee and bake at 160 C for 20 to 25 minutes, turning once. They will be less crisp than fried ones but still good.

Serving ideas

Shakarpara goes well with masala chai. Pack it in small boxes with a few other Diwali snacks like chakli and ghughra for gifting.

Frequently asked questions

Can I make shakarpara without milk? Yes. Use water to dissolve the sugar instead. Milk gives a slightly softer taste and better colour.

Can I use ghee in place of oil for frying? You can, but it is costly. Oil works well and the dough already has ghee in it.

Why is my dough cracking while rolling? It may be too dry. Wet your hands and knead for a minute, then rest it again for 10 minutes.

How long do they stay fresh? In a dry airtight box, 2 to 3 weeks. Always use a dry spoon.

Final words

Once you make shakarpara at home, you will not want to buy it from the shop again. Try it this Diwali and tell me in the comments how yours turned out. If you want more Gujarati recipes, stay with me. More Kathiyawadi dishes are coming soon.

Happy Diwali in advance!