Shakkarpara Recipe
Prep time
Cook time
Total time
Shakkarpara or Shakkarpare also known as Shankarpali, a typical Indian snack during festival specially in Holi and Diwali. A crispy, flaky, deep fried, diamond shaped and sweet snack made with flour, sugar, milk and ghee. It is very easy to make at home because you just need some pantry staple ingredients to make this delicious snack and it is worth to make at home.
Recipe type: snack
Cuisine: Indian
Serves: 5-6
  • 2 ½ cup Maida/All Purpose Flour
  • ½ cup Powdered Sugar
  • ½ cup Ghee
  • ½ cup Milk or Water
  • Oil for Deep Frying
  1. In a mixing bowl add flour, powdered sugar and mix it well.
  2. Heat the ghee in a small pan, then pour hot ghee over the flour. Mix it with spoon and let it cool down.
  3. Rub the flour in between hand plums, till mix well.
  4. Now using warm milk or water knead it and make a smooth dough. Cover it for 10-15mins.
  5. Divide the dough into 4 equal size of balls.
  6. Take a ball and roll it and make ¼ inch thick disk.
  7. Cut it into horizontally and vertically into strips and make diamond cut pieces.
  8. Remove it on plate and cover it with cloth.
  9. Heat the oil in a deep pan, check it with small piece, if it come out on the top and start floating that means oil is hot enough.
  10. Now drop hand full of diamond cut pieces carefully and deep fry it on medium fame till all side golden brown color.
  11. Drain it and spread over the paper towel. Fry it remaining same way into the batches.
  12. Shakkarpara are ready. Let it cool down completely, then store it into the airtight container.
While rolling the dough, covered other dough balls and the prepared cut Shakkarpara with cloth, otherwise it will dry and won’t fry properly.
Do not fry Shakkarpara in very hot oil otherwise they will be brunt and soft inside.
You can use whole wheat flour instead of Maida.
Use warm milk or water to knead the dough, it will help to dissolve the sugar in flour properly.
Store Shakkarpara in airtight jar after cooling down completely.
Recipe by Binjal's VEG Kitchen at