Shakarpara
Shakarpara, from above
VegGujarat

Shakarpara

Crisp sweet diamonds of dough for the Diwali tin. Dangerously easy to keep eating.

50 minTime
3 gProtein each
mildSpice
The Diwali tin2 chapters · 1 min read

Make it your way

Grandma's waySweet dough fried golden in ghee.
The original
242kcalsame
3 gproteinsame
1 gfibresame
50minutessame

Classic shakarpara.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Maida (all-purpose flour, plain flour)2 cups
Rava (semolina)2 tbsp
Ghee¼ cup for dough, rest absorbed in frying
Sugar½ cup
Milk½ cup
Salta pinch
Cardamoma pinch

Method

4 steps
  1. 1Warm the milk with sugar and 4 tbsp ghee until the sugar dissolves. Cool.
  2. 2Mix with maida, rava, salt and cardamom to a firm dough. Rest 20 minutes.
  3. 3Roll thick, about 5 mm, and cut into diamonds.
  4. 4Fry on low to medium heat in batches until golden and crisp.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Shakarpara: a bread or rice, a side, something to drink and something sweet.

On the side Papaya sambharo15 min
On the side Chhundo40 min
To drink South Indian filter coffee20 min
To drink Masala chai10 min
Something sweet Basundi75 min
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