Shakkarpara | What is Shakkarpara?

Shakkarpara, also known as shankarpali, is a popular Indian sweet snack that is commonly enjoyed during festive occasions or as a tea-time treat.

It is made from a simple dough consisting of all-purpose flour, sugar, and ghee (clarified butter), and is sometimes flavoured with cardamom or other spices.

Here are some key features and aspects of Shakkarpara:

1. Ingredients: Shakkarpara is made by combining all-purpose flour, sugar, ghee, and a pinch of salt. The dough is kneaded until smooth and then rolled out into a sheet. The sheet is then cut into small diamond or square-shaped pieces.

2. Deep-Fried: The cut pieces of dough are deep-fried until they turn golden brown and become crispy. The frying process gives shakkarpara its signature texture and crunch.

3. Sweet and Flavored: Shakkarpara gets its sweetness from the addition of sugar to the dough. Some variations may also include cardamom powder or other spices to enhance the flavour. The sweetness and spices make it a delightful, aromatic snack.

4. Festive and Tea-Time Snack: Shakkarpara is often made during festivals like Diwali, Holi, or Eid, and is shared with family and friends as a traditional treat. It is also enjoyed as a tea-time snack, served alongside a cup of tea or coffee.

5. Storage: Shakkarpara has a good shelf life and can be stored in an airtight container for several weeks. This makes it a convenient snack to prepare in advance and enjoy whenever desired.

6. Regional Variations: Shakkarpara is a popular snack in various regions of India, and there may be slight variations in its preparation and flavouring. Some regions may use jaggery instead of sugar, while others may add additional spices or nuts for added texture and taste.

Shakkarpara is loved for its crispy texture, sweet taste, and its ability to evoke a sense of nostalgia during festive celebrations.

Whether enjoyed during special occasions or as an everyday snack, shakkarpara adds a touch of sweetness and delight to the Indian culinary experience.

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