This wheat flour shakarpara recipe is very popular sweet Indian crispy snacks and is mostly made during festivals like Diwali or Holi. It is also known as shakarpali or khurma.

This sweet snacks is very simple to make and you can make few days before Diwali or any special occasion and offer it to your guest or have it as a snacks.

Traditionally shakarpara is made with all purpose flour (maida) and sugar syrup is coated over it. Wheat flour is considered healthier option than all purpose flour but it’s your choice you can use any one of the flour.

I find this recipe very easy because it doesn’t requires sugar coating. It starts with dough, ends after frying and requires very less effort.

You can also checkout savoury version of it: semolina namakpara.

Quick jump

• What you need to make wheat shakarpara
• How to make wheat shakarpara
• Top tips
• Other recipes you might like
• Recipe card

What you need to make wheat shakarpara

Ingredients

• Flour: semolina, all purpose flour (maida)
• Sugar
• Ghee
• Baking powder
• Cardamom powder
• Water
• Oil

Kitchen tools

• Bowl
• Rolling pin & rolling board
• knife
• Deep bottom pan (kadhai)
• Perforated turner/spatula

How to make wheat shakarpara

In a big bowl add whole wheat flour, semolina, baking powder, powdered sugar and cardamom powder.

Mix it well.

Now, add warm ghee and combine it nicely with the flour mixture. Add little by little warm water in the flour and knead it until soft dough is formed.

(Note: The dough should not be too much soft or too much hard. It should have medium consistency.)

Cover and rest the dough rest for 30 minutes.

Now, divide the dough into two parts and roll it thick as shown in image above or you can also check out video.

Cut it into your desired shape. You can shape it square or diamond.

Fry it in a medium hot oil, the oil should not be cold or too much hot. drop in one by one shakarpara dough and fry it between low to medium flame until golden in colour.

(Note: Don’t flip the shakarpara just after dropping it in the oil otherwise it may break, flip it when it is slightly cooked)

It will take 7 to 8 minutes to fry it. transfer the fried shakarpara to a plate and let it cool down.

Serve it with tea or as a snacks.

Top tips

• Dough should neither be too much soft or too much hard. It should have medium consistency so that the dough can be easily rolled.
• If your dough has become hard add little water and knead it.
• If you dough has become very soft add little flour.
• Warm ghee and water makes the shakarpara flaky and crispy.
• Don’t fry it as high flame or hot oil, it will become hard and may burn. fry it between low to medium flame in medium hot oil.
• You can substitute sugar with jaggery, add powdered jaggery to warm warm and give it a mix. when jaggery is combined well in water with no lumps add it to the flour.
• You can also use fennel seeds instead of cardamom powder for flavouring.
• Store it in an airtight container at normal room temperature for 15 to 20 days.

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Recipe card

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