Shakkarpara Recipe | Crispy Diwali Special Sweet Shankarpali | Sweet Diamond Cuts Recipe
Shakkarpara Recipe Shakkarpara, also called shankarpali, is a classic Diwali special sweet snack loved in Gujarati and Maharashtrian homes. Tiny squares of sweet, ghee-rich dough are fried golden and turn crisp as they cool. With the right measurements and a few simple techniques, this easy shakkarpara recipe comes together in very little time.
I made these with milk to make them rich and extra crispy, but you can use water instead of milk too. Store them in an airtight jar and enjoy these crispy sweet diamonds with a hot cup of chai, or pack them into Diwali sweet boxes for family and friends.
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Tips
Milk or water:
Milk makes the shakkarpara rich and extra crispy. For a simpler version, use the same quantity of water instead of milk.
Knead like chapati dough:
The dough should be smooth, just like chapati dough.
Rest the dough for 2 hours:
Resting the dough completely is what gives soft, easy to roll dough and well textured shakkarpara.
Fry on medium flame only:
High flame browns the outside before the inside cooks. Medium flame gives even golden, crunchy shankarpali.
Don't stir right away:
Once the squares go into the oil, do not insert the spoon for 4-5 mins. Then gently combine and fry until golden.
They firm up as they cool:
Shakkarpara feels soft as soon as it comes out of the oil. It turns firm and crispy once it sits in open air, so drain it in a colander and cool for 2 hours.
Shakkarpara Recipe | Crispy Diwali Special Sweet Shankarpali | Sweet Diamond Cuts Recipe - Recipe Video
Shakkarpara Recipe | Crispy Diwali Special Sweet Shankarpali | Sweet Diamond Cuts Recipe
Ingredients
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For the sweet dough
- 1 cup milk (or water)
- 1 cup sugar
- 1 cup ghee
- 1/4 tsp crushed saunf (fennel) or cardamom powder
- Pinch salt
- 6 cups maida (all purpose flour)
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For frying
- Oil for deep frying
Instructions
- Add 1 cup milk and 1 cup sugar to a pan. Boil until the sugar dissolves completely. Add 1 cup ghee and combine well until it melts.
- Turn off the flame. Add 1/4 tsp crushed saunf or cardamom powder, 6 cups maida and a pinch of salt. Combine well until it all comes together.
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Knead to a smooth dough, just like chapati dough. Cover and rest the dough completely for 2 hours.
- After 2 hours, knead the dough once more. Roll the dough into a 1/4 inch thick sheet with a rolling pin. Cut the sheet into tiny squares.
- Add the squares to hot oil. Do not insert the spoon. Leave them for 4-5 mins on medium flame. Gently combine and fry on medium flame until golden brown.
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Drain the shakkarpara in a colander and let them cool in open air for 2 hours. They will turn firm and crispy as they cool. Store your Diwali special shakkarpara in an airtight container and enjoy with hot chai.
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