Shakkar Para 2 Combo

Shakkar Para (also known as Shankarpali) is a beloved classic Indian snack, most famous for its crunchy texture and diamond-like shape.1 It is a staple during festivals like Diwali and Holi, but it's equally popular as a year-round tea-time treat.2

 

Essentially, these are deep-fried flour cookies coated in or infused with sugar.3

 

Key Characteristics

  • Texture: It has a unique "crunch-then-melt" quality. When made correctly, it is flaky and crisp on the outside but slightly crumbly on the inside.

  • Flavor: Mildly sweet with a rich, buttery undertone (usually from ghee).4 Some variations include a hint of cardamom or a sprinkle of sesame seeds for extra depth.5

     

  • Appearance: Traditionally cut into small diamonds or squares.6 They have a pale golden-brown hue.

     

How It’s Made

The magic of Shakkar Para lies in the dough and the frying technique:

  1. The Dough: Made using all-purpose flour (maida), semolina (sooji) for extra crunch, sugar, and a generous amount of Moyen (fats like ghee or oil incorporated into the flour before adding water).

  2. The Shaping: The dough is rolled out into a thick sheet and cut into its signature diamond shapes.7

     

  3. The Frying: They are deep-fried on low to medium heat.8 This slow process ensures they cook through and become crisp without burning.

     

Varieties

Depending on the region and personal preference, there are two main styles:

Feature Built-in Sweetness Sugar-Coated
Method Sugar is dissolved in the dough. Plain dough is fried, then dipped in sugar syrup.
Texture Smooth and uniform crunch. Harder exterior with a white, crystallized sugar crust.
Sweetness Mild and subtle. Intense and bold.

Why People Love It

  • Shelf Life: It stays fresh for weeks in an airtight container, making it a great "make-ahead" snack.9

     

  • Portability: It’s dry and non-messy, perfect for lunchboxes or travel.10

     

  • Versatility: It pairs perfectly with a hot cup of masala chai or as a crunchy element in a snack platter.

Pro Tip: For a healthier twist, many people now bake Shakkar Para instead of deep-frying them, though the traditional fried version remains the gold standard for flakiness.11

 

Would you like me to provide a step-by-step recipe with the exact measurements for the perfect crunch?