Sweet Shakarpara, Baked Sweet Shakar Para
by Tarla Dalal
Added to 10 cookbooks
This recipe has been viewed 20326 times
Sweet Shakarpara is one of the most famous jar snacks in Western and Northern India. It is made during Holi and other festivals, and is much-loved by all.
What makes this classic recipe a great hit with everybody is its crispy texture and pleasant sweetness. While the traditional Sweet Shakarpara is made with refined flour and fried in ghee, here we show you how to make a healthier, baked version using whole wheat flour.
Of course, it being a sweet dish we cannot avoid sugar but we have used it minimally just to lend a pleasant sweetness. Take the healthier route and try this out during this festive season.
You can also try other healthy sweets like the Pear Rabri and Healthy Peda .
- Combine the milk, sugar and ghee in a deep non-stick pan, mix well and cook on a medium flame for 2 minutes or till the sugar dissolves, while stirring occasionally. Keep aside to cool.
- Sieve the whole wheat flour and salt together in a deep bowl with the help of a sieve.
- Add the milk-sugar mixture, a little at a time and knead into a firm dough.
- Divide the dough into 2 equal portions.
- Roll out a portion of the dough into 200 mm. (8”) diameter circle.
- Prick it evenly using a fork, cut it into 25 mm. (1") diamond shaped pieces.
- Repeat steps 5 and 6 with one more portion.
- Place them on a greased baking tray at regular intervals.
- Bake in a pre-heated oven at 180°c (360°f) for 8 to 10 minutes.
- Cool completely and store in an air-tight container. Use as required.
Nutrient values (Abbrv) per cup
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.