Shakkarpara is a traditional snack recipe which is usually made during festival seasons like holi, deepavali etc. It is very popular across the country and is called by different names based on the state/region. In Maharashtra it is called as shankarpali, sweet tukdi or shakkarpara in north Indian states, thukudi/shankarpali in Karnataka, kalakala in Tamil nadu and so on.
Shakkarpara or shankarpali is basically maida biscuits which are also called as diamond cuts. There are two versions of Shakkarpara, one is savory and the other is sweet. It makes a great snack to munch on anytime of the day
Sweet shakkarpara is prepared using maida, sugar, ghee and flavored with cardamom powder. The dough is rolled and cut into diamond shape and later deep fried in hot oil. These biscuits can also be baked using an oven. There is also another version of making these biscuits. In that, the dough is prepared with flour and ghee. It is cut into diamond shape and deep fried in oil. These are later soaked in thick sugar syrup which gives a white crystallized layer on them.
Kneading the dough well is very important to get perfect crispiness in the biscuits. Adding ghee to the flour makes the biscuits flavorful and also gives a nice flaky texture. However, you can replace ghee with oil too. The dough should be firm and stiff, so your biscuit comes out crisp. Do not make the dough soft, as it becomes sticky and the shakkarpara will not have the crunchiness. Deep fry shakkarpara on a medium heat only until it turns golden brown from both the sides.
For a healthier version, try replacing maida/all-purpose flour with wheat flour. You can add maida and wheat flour in equal quantities too. Shakkarpara can be prepared in bulk and stored in an airtight container. It will stay good for about a month at room temperature. Shakkarpara makes a perfect tea time snack.
For more snack recipes, do check; sago vada, mirchi bajji, masala vada, aloo bonda, onion pakoda, benne biscuits, almond cookies, jeera biscuits, wheat custard cookies, tutti fruitti cookies, instant rava paddu, unniyappam and more.
1 cup maida/all-purpose flour or wheat flour/atta
½ cup sugar, powdered
2 cardamom pods/elaichi
1 tbsp ghee, hot & melted
Water, for kneading
Oil, for deep frying
- In a mixer jar, add sugar along with cardamom pods/elaichi and grind it to powder. If you do not like the flavor of cardamom, you can skip adding them too. Keep this aside.
- Take a bowl and add to it maida or wheat flour along with powdered sugar, pinch salt and hot melted ghee. Mix well with your fingers and combine everything.
- Slowly add water little at times and make stiff dough. Knead the dough well for few minutes. The dough should be hard and stiff than the chapathi dough to get crisp shakkarpara.
- Cover the dough and keep aside for 15-20 minutes. You can skip resting the dough and proceed too. Divide the dough into 2 or 3 equal portions.
- Take one portion at a time and slightly flatten it using your hands. Place it on your kitchen slab/counter and roll it using a rolling pin to a big circle, say about 8 or 9 inch diameter and ¼ inch thickness. Do not roll it too thick or too thin.
- Using a sharp knife cut the rolled dough into diamond shape. Remove them into a plate. Meanwhile, in a heavy bottomed kadai, add enough oil for deep frying and heat it on a medium flame.
- To check if the oil is hot enough to fry, drop one diamond cut piece into the oil and if it comes up immediately, the oil is ready. Drop few diamond cut pieces into the oil and fry them on a medium flame till it turns golden brown from both the sides.
- Using a slotted spoon/ladle, remove them from oil and transfer it to a plate with paper towel to drain excess oil. Repeat frying the remaining pieces in batches.
- Do adjust the heat of the oil while frying so that the biscuits do not over fry and burn. Cool the diamond cuts/sweet shakkarpara completely. Store in an airtight container and it stays fresh up to 20 days at room temperature.
- Enjoy Sweet Shakkarpara as a snack anytime of the day!
- Sweet shakkarpara can be prepared with wheat flour too instead of maida/all-purpose flour.
- Knead well the dough to get a crisp and flaky shakkarpara.
- Keep the flame on a medium heat only and fry the diamond cuts.
- Before storing the biscuits, cool them completely.
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