Shakkarpara - Shakkarpare - Shakarpali

Shakkarpara- Shankarpalli
Image © Sushant savla, via Wikimedia Commons
  • Total: 75 mins
  • Prep: 45 mins
  • Cook: 30 mins
  • Yield: 5 cups (serves 4-6)

Known as Shakkarpara or Shakkarpare in the North of the country, it is also called Shankarpali in Western India. Well made Shakkarpara is crisp and crunchy but not hard and not overly sweet.

You can make Shakkarpara well ahead of time (2 to 3 weeks prior) and store it in a cool, dry place in an airtight container. This recipe will make a nice batch of Shakkarpara for 4 to 6 people to snack on.


  • 1/2 cup ghee
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 tbsp of coarse semolina
  • 3 cups all-purpose flour
  • Pinch of salt
  • Vegetable/sunflower/canola cooking oil for deep frying

Steps to Make It

  1. Put the ghee and milk into a small pan. Set the pan up on low heat so you can melt the ghee. If you don't have ghee or don't have the time to make some, the ghee can be substituted by butter (1/4 cup) or vegetable/sunflower/canola cooking oil (1/4 cup).

  2. When the ghee melts, take the pan off the heat and stir the ghee-milk mixture well.

  3. Pour the ghee-milk mixture into a deep mixing bowl or a shallow, wide mixing platter.

  4. Add the sugar to it and stir until all the sugar dissolves completely. Do this while the ghee-milk mixture is still hot, as it will help dissolve the sugar faster.

  5. Once the sugar has dissolved, keep the mixture aside to cool completely.

  6. Once cooled, add the all purpose flour to the mixture, a little at a time. Each time, stir well to mix the flour into the ghee-milk-sugar mixture. Keep doing this till all the flour is used up. Once this is done, use clean hands to knead the mixture into a smooth, medium-firm dough. The dough should not be sticky.

  7. Cling wrap the dough and keep it aside to rest, for 30 minutes.

  8. After half an hour, unwrap the dough and knead it again till it is soft and pliable.

  9. Divide the dough into 6 equal-sized balls. Roll each ball between your palms till it is smooth and free of cracks.

  10. Lightly flour a clean work surface and use a rolling pin to roll the dough ball into a round circle about 1/3 " thick. Do not worry if the circle has cracked edges.

  11. Use a knife or rotary pizza cutter to cut the circle into strips that are 1" wide. Cut again to turn these strips into diamond shapes. Remove the edge pieces that are very small or have cracked edges. Do not discard, as they can be reused later to make more Shakkarpara.

  12. Do this till all your dough is used up. As you keep cutting out the diamond shapes, keep them on a plate lined with paper towel for later use.

  13. While you are cutting out your shapes, heat the cooking oil in a deep wok or pan or in your deep fryer.

  14. When all your shapes are ready and the oil is hot, put in small batches of the shapes into the hot oil and fry until golden on both sides. Stir often using a slotted spoon. When done, remove from the oil with a slotted spoon and drain on paper towels. Do this until all your shapes are fried.

  15. Allow the fried Shakkarpara to cool completely and then store in a cool, dry place, in an airtight container for later.