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sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi |

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Tarla Dalal

 17 December, 2024

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Table of Content

About Shakarpara down arrow
Ingredients down arrow
Methods down arrow
More jar snacks recipe down arrow
Milk-Sugar mixture for shakarpara down arrow
Dough of shakarpara down arrow
How to make shakarpara down arrow
Nutrient values down arrow

sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | with 22 amazing photos.

sweet shakarpara is a popular dry jar snacks made during festive occasions like Diwali and Janmashtami . Also, they make up for a great tea time snack or tiffin snack. Shakarpara and Namakpara are a famous savoury snack which you can either prepare by deep-frying or baking. These sweet biscuits are popularly known as shankarpali in Maharashtra, shakarpara in Gujarat, kalakala in Tamil Nadu, sweet tukdi in North India and teepi maida biscuits in Andhra Pradesh.

There are two ways to prepare the sweet shakarpara. You can either add sugar or jaggery in the dough or sugar coat the shankarpali after frying. Here we are using the first method, for that we will be first preparing a sugar mixture.

So we will start with preparing a sugar water mixture in a deep non-stick pan and pour milk, add sugar, ghee. If the quantity of ghee is less in the dough then the sweet shakarpara will turn hard instead of getting flaky and crispy. You can also use soft butter or oil as substitute but, ghee imparts a beautiful flavor. Mix well until sugar dissolves. Remove and let it cook.

Further, we will prepare the dough for shakarpara. Sift whole wheat flour in a bowl, breaks down the lumps from flour, remove impurities and adds in volume to the flour by aeration. Add salt and milk sugar mixture. Knead into a firm dough. If the dough is soft then the shankarpali will get soft and not crunchy. If the dough is too soft, add more atta and if the dough is too stiff, add a tbsp or two of water and knead for a couple of minutes before you start rolling. Further, divide the dough into 4 equal portions. Take a portion and cover the other to prevent from drying. Roll out a portion. Cut them into diamonds and prick each diamond with a fork. This prevents the sweet shakarpara from puffing up. Separate them and fry in ghee till golden brown and drain on absorbent paper. Cool them completely and store sweet shakarparas in an air-tight container.

A traditional tea-time snack often made during festive occasions, shankarpali is – much to the joy of amateurs – also very easy to make! Maharashtrian shankarpali is often had by Maharashtrians for breakfast by dipping theshankarpali in tea.

While there are several ways of making this mildly-sweet snack, this recipe is one of the easiest to follow. Remember to fry shankarpali over a slow flame so that the insides get properly cooked.

Enjoy sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | with step by step recipe photos and video below.

 

Shakarpara recipe - How to make Shakarpara

Tags

Preparation Time

2 Mins

Cooking Time

20 Mins

Total Time

22 Mins

Makes

3 cups

Ingredients

For Shakarpara

Method

For shakarpara
 

  1. To make sweet shakarpara, 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.

  2. Sieve the whole wheat flour and salt together in a deep bowl with the help of a strainer.

  3. Add the milk-sugar mixture, a little at a time and knead into a firm dough.

  4. Divide the dough into 4 equal portions.

  5. Roll out a portion into 175mm. (7”) diameter circle.

  6. Cut it into 25 mm. (1") diamond shaped pieces and prick each diamond with a fork.

  7. Heat the ghee in a deep non-stick kadhai and deep-fry the shakarparas, a few at a time on a slow flame till they are golden brown in colour from both the sides. Drain on an absorbent paper.

  8. Repeat steps 5 to 7 to make more shakarparas in 3 more batches.

  9. Cool the shakarparas completely and store in an air-tight container.


 


sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | Video by Tarla Dalal

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Shakarpara recipe with step by step photos

More jar snacks recipe

 

    1. Namkeen or dry jar snacks are a popular food item made during festive occasions like Diwali and Janmashtami. Also, they make up for a great tea time snack or tiffin snacks. Shakarpara  and Namakpara are a famous savoury snack which you can either prepare by deep-frying or baking. These sweet biscuits are popularly known as shankarpali in Maharashtra, shakarpara in Gujarat, kalakala in Tamil Nadu, sweet tukdi in North India and teepi maida biscuits in Andhra Pradesh. You can use an assortment of ingredients and make sweet or savoury para. Listing down some other sweet shakarpara recipe | Maharashtrian shankarpali | kalakala  | tukdi  from our website :
Milk-Sugar mixture for shakarpara

 

    1. There are two ways to prepare the sweet shakarpara | Maharashtrian shankarpali | kalakala  | tukdi . You can either add sugar or jaggery in the dough or sugar coat the shakarpara after frying. Here we are using the first method, for that we will be first preparing a sugar mixture. To prepare the liquid mixture for sweet shakarpara, in a deep non-stick pan pour the milk.
    2. Add sugar.
    3. Add ghee. If the quantity of ghee is less in the dough then the shakarparas will turn hard instead of getting flaky and crispy. You can also use soft butter or oil as substitute but, ghee imparts a beautiful flavour.
    4. Mix well and cook on a medium flame for 2 minutes or until the sugar dissolves, while stirring occasionally.
    5. Remove from the flame and keep aside to cool. Instead of making this milk-sugar mixture, you can even add all the ingredients individually into dough but this method ensures even mixing of ingredients.
Dough of shakarpara

 

    1. For the dough of sweet shakarpara recipe | Maharashtrian shankarpali | kalakala  | tukdi , place a strainer over a deep bowl.
    2. Add whole wheat flour. You can even make use of refined flour or a combination of atta and maida. For a textured mouthfeel, you can toss in some poppy seeds, semolina or sesame seeds to the dough.
    3. Sift together with the help of a strainer. This breaks down the lumps from flour, remove impurities and adds in volume to the flour by aeration.
    4. Add salt. They enhance the sweetness in the dough giving shakarpara a balanced flavour.
    5. Gradually, add the milk-sugar mixture and combine all the ingredients. Ensure it is cooled completely before adding or else your hands will burn.
    6. Knead into a firm dough. If the dough is soft then the shakarparas will get soft and not crunchy. If the dough is too soft, add more atta and if the dough is too stiff, add a tbsp or two of water and knead for a couple of minutes before you start rolling.
How to make shakarpara

 

    1. To make sweet shakarpara recipe, divide the dough into 4 equal portions.
    2. Take a portion and cover the other to prevent from drying. Roll out a portion into 175mm. (7”) diameter slightly circle. You can roll them thick or thin as per your preference but, slightly thick is what I prefer.
    3. First, cut them vertically into ½ to 0.75 inch thick strips using a sharp knife or a pizza cutter.
    4. Then cut it diagonally into 25 mm. (1") diamond shaped pieces. You can cut them in big or small size as desired.
    5. Prick each diamond with a fork. This prevents the shakarpala from puffing up.
    6. Now separate out the shakarparas and place them on a plate.
    7. Repeat step 2 to 6 with remaining dough and make all the shakarparas similarly.
    8. For frying the shankarpali, heat the ghee in a deep non-stick kadhai and deep-fry the shakarparas, a few at a time on a slow flame.  It is very important to regulate the temperature of oil while frying. Frying on high flame may keep them uncooked from inside while browning quickly from outside and frying them at low flame may result in splitting of them and over absorption of ghee. You should always drop one piece of shakarpara to check the temperature of ghee before you start frying.
    9. Flip the sides when the shakarparas float on the surface and continue frying until they turn golden brown from all sides.
    10. Fry the shakkarpara till they are golden brown in colour from both sides.
    11. Drain the shakkar pare on an absorbent paper. If you are health conscious then you can bake the shankarpali, to know how, check out this recipe
    12. Repeat to make some more shakarparas in 3 more batches.
    13. Cool the sweet shakarpare completely and store in an air-tight container.
    14. Verki Puri, Nimki Recipe, Sweet Mathri are some other popular jar snacks which you might love to try.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per cup
Energy637 cal
Protein10.3 g
Carbohydrates75.9 g
Fiber9.5 g
Fat33.2 g
Cholesterol3.2 mg
Sodium19.4 mg

Click here to view Calories for Shakarpara

The Nutrient info is complete

Your Rating*

user
Priyanka Gupta

March 13, 2025, midnight

It turned out to be perfect n its healthy too as it contains no maida..

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Priyanka , we are delighted you loved the Shakarpara recipe and it came out perfectly. Please keep posting your thoughts and feedback. Happy Cooking.

user
aradhana

March 13, 2025, midnight

It needs more butter in them.They were so hard my 4 years old didn''t even finish the one piece i gave him.

1 
user
Shamim

March 13, 2025, midnight

Can I add elaichi to the dough? Thank you!

5 
user
Swetha

March 13, 2025, midnight

Is it possible to add some dry fruits powder to this?

5 
user
Savita

March 13, 2025, midnight

The recipe sounds easy compare to other shakarpara recipes where one has to make separate syrup (Chashni). Can we use half maida and half gehun ka atta?

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Savita, You can try using half and half , we have not tried it. But we suggest you make the recipe the way it is to get the best taste.

user
Savita

March 13, 2025, midnight

5 
user
Meghna

March 13, 2025, midnight

Hi is there any option of baking instead of frying

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Meghna, You can try and bake them.

user
Tejal

March 13, 2025, midnight

Can i use oil instead of ghee to fry it??

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Tejal, No do not use oil it will not taste good.

user
Falsa Bramania

March 13, 2025, midnight

Tarla Dalal has always given good n simple receipts. Thank u guys to keep this on. Liked the receipt. How can we bake this shakarpada.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Falsa, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!

user
Shilla

March 13, 2025, midnight

TRIED BOTH SAKARPARA. AMAZING. GOOD WORK TARLADALAL TEAM I CRIED.WHEN SHE LEFT US THINKIN MO ONE OS THERE TO CARRY ON BUT I WAS.WRONG. GOD BLESS.U.ALL. IAM WAITIN FOR MEW RECEIPE NOOKS

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Shilla, Thank you very much for your kind words. Yes we are working hard to get the best and we are glad you are enjoying the recipes.

user
Sonal Modi

March 13, 2025, midnight

Perfect measurement of milk, sugar and ghee. Even a beginner can make it easily. I liked it very much.

5 
user
Tarla Dalal

March 13, 2025, midnight

We are delighted you loved the Shakarpara recipe. Please keep posting your thoughts and feedback. Happy Cooking.

user
very nice recipe .enjoyed a lot

March 13, 2025, midnight

5 
user
Tarla Dalal

March 13, 2025, midnight

We are delighted you loved the Shakarpara recipe. Please keep posting your thoughts and feedback. Happy Cooking.

user
Arva halai

March 13, 2025, midnight

Can I use jaggery instead of sugar ?

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi, you can use jaggery sugar instead of sugar. In case if you use jaggery, you need to check the consistency of the dough as it might release water. Do make the recipe with jaggery and give us your feedback..

user
Rajeswari Shivakumar

March 13, 2025, midnight

5 
user
Mansi J

March 13, 2025, midnight

A favourite snack recipe and also a diwali special snack. The sweet and crispy shakkar paras are somrthing we have with tea and just nibble on when hungry.

5 
user
Foodie #638251

March 13, 2025, midnight

the quantity of the milk mentioned (1/4 cup) is too less to knead the dough ... how can 1 and 1/2 cup od atta be kneaded with 1/4th cup milk ... even though there is sugar dissolved and 2 tablespoon ghee... I had to reheat the milk in between the kneading... was too messy

3 
user
Tarla Dalal

March 13, 2025, midnight

The dough of shakkar para has to be very stiff and so we are using little milk here. Also, the absorption of milk varies from flour to flour. So if you feel that your flour will require a little more milk, you can add to it, but make sure the dough is stiff.

user
Mansi J

March 13, 2025, midnight

An evening tea time snack or dabba snack for office..just love these..I do make these in huge quantity so can have it for over 1 to 2 weeks..

5 
user
Big Foodie

March 13, 2025, midnight

It's a Rajasthani classic.

5 
user
Foodie #617240

March 13, 2025, midnight

can I use jaggery in place of sugar? in which proportion?

5 
user
Tarla Dalal

March 13, 2025, midnight

No please use only sugar as jaggery will not give the correct taste of Shakkar Para. Thanks for asking and please keep trying recipes.

user
Saleema Jinnah

March 13, 2025, midnight

Can we make it with white flour (maida)

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Saleema, Yes you can make it with maida.

user
JUHI

March 13, 2025, midnight

5 
user
juhi

March 13, 2025, midnight

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks Juhi. Glad it worked.

user
Nice

March 13, 2025, midnight

Very nice receipe .

5 
user
Sathya

March 13, 2025, midnight

Hi I tried it today.. and it came out crispy.. I have a small doubt.. I used the exact measurements as u mentioned.. dough was slightly hard to roll.. is it right or wrong??

5 
user
Tarla Dalal

March 13, 2025, midnight

HI, yes it is right.. the dough needs to be stiff.. as this makes the shakarpara crispy..

user

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