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
Make ahead: up to 2 weeks before Diwali.
Storage: airtight jar at room temperature for up to 3 weeks.
If they turn soft: the oil was too hot or they were stored warm. Re-crisp in the oven at 150°C (300°F) for 5 minutes and cool before storing.
Swaps: half the flour can be whole wheat flour (atta) for a nuttier, denser shakarpara.
Short on time: make the dough the night before and keep it wrapped in the fridge. Bring it to room temperature, roll, cut and cook in the air fryer, so there is no pot of oil to watch. More shortcuts for busy weeks are in our Diwali faral guide.
Quick swap: no time this week? Make our 10-minute masala makhana instead, or see all quick Diwali sweets and snacks.