Shankarpali Recipe (Crispy Sweet Shakarpara)
ShankarPara is a homemade festive snack that’s not just tasty but full of nostalgia. Many of us grew up watching big batches of this crunchy sweet being made at home, stored in steel containers, and enjoyed with evening tea or shared with friends and family.
Shankar Para, also known as Shakkar Para, is a traditional Indian sweet snack loved for its crispy bite and melt-in-the-mouth sweetness. These golden, diamond-shaped pieces are made from a simple dough of maida, ghee, and sugar syrup, then deep-fried to perfection. Lightly crunchy on the outside and subtly sweet on the inside, this crispy Indian tea-time snack is a staple in many Indian households, especially during festivals like Diwali and Holi. If you are looking for an easy shakkar para recipe at home, this festive favorite never disappoints.
Known as a classic Diwali sweet recipe, Shakkar Para is loved for its rich sweet flavor and long shelf life. That’s why it’s often included in Indian festival snack recipes and even packed as a travel-friendly sweet snack. Whether you call it Shankar Para or Shakkar Para, this easy Indian sweet recipe is simple to prepare using basic pantry ingredients and delivers that authentic, comforting homemade flavor. Perfect for beginners, this traditional shankar para recipe is a must-try if you enjoy crispy homemade sweets with your tea.
Ingredients and Substitutes
- Maida (All-Purpose Flour): This is the base of the dough and gives Shankar Para its classic crispy texture. You can substitute with whole wheat flour (atta) for a slightly denser and healthier version, though the texture will be less flaky.
- Semolina (Sooji/Rava): It adds extra crunch to the shakkar para. If you don’t have it, simply skip it or replace with fine rice flour for a similar crispiness.
- Ghee (Clarified Butter): Gives a rich flavor and helps create a flaky texture. I use ghee, you can replace it with unsalted butter or neutral oil (like sunflower or refined oil), but ghee gives the most authentic taste.
- Sugar: Used to make the sugar syrup that coats the fried pieces and gives the signature sweetness. You can use powdered sugar mixed directly into the dough for a shortcut version, or jaggery (gur) for a deeper, caramel-like flavor.
- Water: Used to knead the dough and prepare the sugar syrup for Shankar Para. Milk can be used instead of water for kneading if you want a slightly richer taste.
- Cardamom Powder (Elaichi): Adds a light, traditional aroma to the sweet coating. You can substitute with a pinch of nutmeg powder or rose water for a different but pleasant flavor.
- Salt (A Small Pinch): Balances the sweetness and enhances flavor. This can be skipped, but a tiny amount makes a big difference in taste.
- Oil or Ghee for Deep Frying: Needed to fry the Shankar Para until golden and crispy. Any neutral frying oil like sunflower or peanut oil works well, but frying in ghee adds extra richness.
How to Make Shankar Para
- Prepare the Dough: Mix maida and sooji (optional), then rub warm ghee into the flour until crumbly.
- Knead the Dough: Add water gradually and knead into a firm, tight dough; rest for 10–15 minutes.
- Roll the Dough: Divide and roll into a medium-thick sheet, thicker than roti but thinner than puri.
- Cut into Shapes: Slice into small diamond or square pieces using a knife or pizza cutter.
- Heat the Oil: Warm oil or ghee on medium-low heat for even, slow frying.
- Fry Until Crispy: Fry the pieces in batches, stirring occasionally, until golden and crunchy.
- Make Sugar Syrup: Boil sugar with water until it reaches one-string consistency; add cardamom if using.
- Coat the Shakkar Para and Store: Toss the fried pieces in warm syrup until well coated and sugar starts to crystallize. Let them cool completely, then store in an airtight container for up to 2–3 weeks.
Serving Suggestions
Shankar Para, also known as Shakkar Para, can be served as a delightful crispy sweet snack with evening tea or coffee, making it perfect for relaxing tea-time moments. It is a popular addition to festive sweet platters during Diwali and Holi, paired with other traditional treats like ladoo and barfi. You can pack it in kids’ snack boxes as an occasional homemade sweet or carry it in airtight containers as a travel-friendly snack thanks to its long shelf life. It also tastes comforting when enjoyed with a glass of warm milk at night, served to guests as a quick homemade sweet bite, or even used as a crunchy topping over desserts like ice cream or rabri for a fun fusion twist.
Frequently asked questions
The dough may be too soft or the oil too hot. Always knead a firm dough and fry on medium-low heat so the pieces cook slowly and turn crispy.
Yes, you can bake them at 170–180°C (340–350°F) until golden, but the texture will be slightly less flaky compared to deep frying.
The syrup may have been too thin or too thick. If too thin, it won’t stick; if too thick, it hardens too quickly. One-string consistency is ideal.
Yes, but the texture will be slightly denser and less flaky than the maida version.
Yes, you can mix powdered sugar into the dough for a simpler version, but the traditional sugar-coated shakkar para has a better texture and taste.
Recipe Card
Shankarpali Recipe (Sweet Shakkarpara)
Equipment
- 1 Rolling Pin
- 1 Knife or pizza cutter
- 1 Deep frying pan or kadhai
- 2 Mixing bowls
- Spoon/spatula
Ingredients
- 1 cup Maida (All-Purpose Flour)
- 2 tbsp Sooji/Semolina
- 1½ cup Ghee (for dough and frying)
- ½ cup Sugar
- ¼ cup Water (for syrup)
- ½ tsp Cardamom Powder
- ⅓ tsp Salt
Instructions
- In a large mixing bowl, add maida (all-purpose flour) and optional sooji (semolina). Add warm ghee and rub it into the flour using your fingers until the mixture looks like breadcrumbs. This step helps make the shakkar para flaky and crispy.
- Gradually add water (a little at a time) and knead into a firm, tight dough. Do not make it soft like roti dough, a tight dough ensures crispy texture. Cover and let it rest for 10–15 minutes.
- Divide the dough into 2–3 portions. Roll each portion into a medium-thick circle (thicker than roti but thinner than puri). Keep the thickness even for uniform frying.
- Using a knife or pizza cutter, cut the rolled dough into small diamond or square shapes. Separate the pieces slightly so they don’t stick together.
- Heat oil or ghee in a deep pan on medium-low heat. Add the cut pieces in batches. Fry slowly, stirring occasionally, until they turn golden and crispy on all sides. Remove and drain on paper towels.
- In another pan, add sugar and water. Heat until the sugar dissolves and cook until it reaches a one-string consistency (slightly sticky when touched between fingers). Turn off the heat and add cardamom powder if using.
- Add the fried shankar para into the warm sugar syrup. Mix well so each piece gets coated. Keep stirring gently as it cools, the sugar will crystallize and form a white coating.
- Spread the coated pieces on a plate and let them cool completely. Once dry, store in an airtight container. They stay fresh for 2–3 weeks, making them perfect for festivals and tea-time snacks.
Notes
- Kcal per piece depends on size and amount of ghee used.
- For extra crispiness, ensure the dough is firm and fry on medium-low heat.
- You can substitute some or all of the ghee with unsalted butter, but traditional ghee gives the best flavor.
- Sugar syrup should be at one-string consistency for perfect coating.
- Store in an airtight container at room temperature; it stays fresh for 2–3 weeks.
- Optional flavors like cardamom, fennel seeds, or a pinch of nutmeg enhance aroma and taste.
- Baking is possible for a healthier version, but deep-frying gives the authentic crunch.
