Shakarpara are small, crisp diamonds of lightly sweet dough, a tea-time staple of the Diwali snack tin. The sugar goes into the dough, so they need no syrup. This recipe includes an air-fryer method alongside the classic fried one.
Shakarpara (Fried or Air Fryer)
Ingredients
Equipment
Method
- Stir the sugar into the warm milk until it dissolves. Let it cool to room temperature.
- Mix the flour, salt and cardamom. Add the melted ghee and rub it in until the flour looks like breadcrumbs.
- Pour in the sweet milk and knead to a firm, smooth dough. Cover and rest for 20 minutes.
- Divide the dough in two. Roll each half to about 5 mm (1/4 inch) thick and cut into 2 cm (1 inch) diamonds.
- To fry: heat the oil over low to medium heat and fry in batches for 8 to 10 minutes, stirring, until golden and crisp. Frying slowly is what makes them crisp all the way through. Drain on paper.
- For the air fryer: toss the diamonds with 1 tbsp melted ghee and spread them in a single layer. Cook at 160°C (320°F) for 12 to 15 minutes, shaking halfway, until golden. Air-fried shakarpara are firmer and less puffed.
- Cool completely before storing; they crisp up further as they cool.
Notes
Nankhatai (Eggless Indian Shortbread Cookies)
Gulab Jamun with Milk Powder
Baked Samosas (Air Fryer Option)
Guides from the Bananuts kitchen that feature this recipe.
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