One more sweet and crispy authentic Indian delicacy - Shakkarpara

It's a sweet treat, prepared on countless festivals, especially during Diwali ( festival of lights ). Also this delicacy is offered as Prasad to Lord Krishna in many many temples in India, not necessarily in diamond shape, they are called THOR or Sweet Mathri, little bigger in size and are round flat balls. These days, shakkarpara are not made as much at home, this treat doesn't come to people's minds so much, they want a quick fix!

Shakkarpara ( Shakkar in Hindi translates Sugar, Para means fried Piece if Pastry ) is made with plain flour, fried in pure ghee or oil then coated in sugar syrup. Sugar-coated Shakkarpara are mainly available in North India and Rajasthan. 

There is another way of making Shakkarpara where you add sugar or Jaggery while kneading the dough (sweetens the dough) and also can be made with chapatti flour too. 

Today I am sharing sugar-coated Shakkarpara recipe which is simply irresistible, but please be warned, they are very moreish.

Check out my another recipe Jaggery Shakkarpara here
Jaggery ShakkarPara !

You will need :-

  • 200 g plain flour
  • 50 g fine semolina
  • 50 g ghee or oil + oil for deep fry
  • 1/2 tsp cardamom powder
  • 1 cup sugar
  • 1/2 cup water for sugar syrup
Place plain flour, semolina and 50 g ghee or oil in big bowl.
Combine everything and make a stiff pliable dough. ( like a puri dough )
Divide dough into 3 equal parts.
Make a ball from each part of the dough and roll into a circle on a flat surface with rolling pin about 1/2 " thick .
Cut each of the rolled dough into square or diamond shape with pizza cutter or knife.
Heat oil in a heavy bottom kadai , fry the paras on a medium to low heat until brown.
Remove it from the hot oil. let it cool to room temperature they will go crispy.
Prepare sugar syrup by mixing sugar and water in a saucepan. Boil syrup till you get syrup of 3 threads .To check this, dip the spatula in the syrup, lift it out and touch with your forefinger, taking care not to burn your finger. Now touch the forefinger with the thumb and separate slowly. You should get 3 wires stretching between the finger & thumb. Also you will be able to see sugar is drying out around the pan. 
Add all the fried paras into sugar syrup and quickly mix and make sure each and every piece is coated with sugar syrup. Transfer them to allow them to cool on a wooden board or plate, if they are stuck together with the fork separate them.
Let it cool them completely.
Serve and Enjoy, if any left store them in air tight container.


  1. You've outdone yourself, Jagruti! These sound and look incredible... Love the use of cardamom and the presentation is just gorgeous. I could snap up some of these any day...

  2. Diamond sweet looks very delicious and perfect. I am craving for that now:)

  3. I would like to try this yummy snacks

  4. wow lovely click and delicious shakkarpara :)

  5. ah i love these...i heard them as maida biscuits...they are so good and yummy

  6. These look so delicious, I remember seeing them in your Portugal pics.


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