RCI-SN.002.0266

Shakkarpare

Origin: IndianPeriod: Traditional

Shakkarpare are traditional Indian deep-fried sweet pastry bites made from a stiff dough of wheat flour, sugar, and oil or ghee, cut into small diamond or square shapes and fried until golden and crisp. The name derives from the Hindi words 'shakkar' (sugar) and 'pare' (pieces), aptly describing these bite-sized confections characterized by their crunchy texture, subtle sweetness, and long shelf life. Originating from the Indian subcontinent, they belong to a broad category of festive fried sweets that have been prepared across North India and neighboring regions for centuries.

Cultural Significance

Shakkarpare hold a prominent place in the festive culinary traditions of India, most commonly prepared during celebrations such as Diwali, Holi, and Eid, as well as during weddings and religious gatherings. They are often made in large batches at home and exchanged as gifts among family members and neighbors, reinforcing their role as a symbol of communal sharing and festivity. Their ease of preparation, affordability, and extended shelf life have made them a staple across diverse socioeconomic households throughout the Indian subcontinent for generations.

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Defining Characteristics

  • Deep-fried pastry
  • Crunchy sweet bites
  • Wheat flour based
  • Festive Indian sweet
  • Diamond-shaped pieces
  • Long shelf life

Also Known As

  • Shankarpali
  • Shankar Pale
  • Shakkar Para
  • Shankarpale
  • Khurma
  • Meethe Pare
  • Shakar Para

Cuisines

Recipe

RCI-SN.002.0266.001 — Shakkarpare
vegetarian
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyintermediate

Ingredients

Method

1
In a large mixing bowl, combine wheat flour, icing sugar, a pinch of salt, and cooking oil. Mix thoroughly until the oil is evenly incorporated and the mixture resembles coarse crumbs.
5 minutes
2
Gradually add water, a little at a time, and knead the mixture into a firm, stiff dough. The dough should not be soft or sticky; it must hold its shape when cut.
8 minutes
3
Cover the dough with a clean cloth or plastic wrap and let it rest at room temperature. This allows the gluten to relax and makes the dough easier to roll out.
15 minutes
4
Divide the dough into equal portions and roll each portion out on a lightly floured surface into a flat sheet approximately 3–4 mm thick.
5 minutes
5
Using a sharp knife or pastry cutter, cut the rolled dough into small diamond or square shapes of roughly equal size. Gather any scraps, re-roll, and cut again until all the dough is used.
5 minutes
6
Heat oil for deep frying in a kadai or deep pan over medium-low heat until it reaches approximately 160–170°C (320–340°F). Test the temperature by dropping in a small piece of dough; it should rise slowly to the surface.
8 minutes
7
Carefully slide a batch of the cut pieces into the hot oil and fry them slowly on medium-low heat, turning occasionally, until they turn evenly golden and crisp. Frying on low heat is essential to ensure the shakkarpare cook through without burning.
12 minutes
8
Remove the fried shakkarpare with a slotted spoon and drain them on a plate lined with absorbent paper. Allow them to cool completely before storing in an airtight container, where they will keep for up to two weeks.
20 minutes

What Makes This Variant Distinct

  • Original variant

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