Snacks · Nashta
Sweet Shakarpara
Sweet fried diamonds (a variation of Shakar Para)
The sweet (mitho) counterpart of the salted Shakarpara: a hard, sugar-sweetened ghee-and-flour dough cut into diamonds and fried. The pieces are soft when lifted from the oil and turn crunchy a few minutes later.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Dissolve the sugar in the water.
Combine the refined flour, ghee and the sugar-water to make a hard dough.
Carry on from step 2 of the salted Shakar Para: roll out, cut into strips and then diamonds, fry on both sides on a medium flame until golden brown, drain on absorbent paper, cool and store.
The fried pieces are soft in consistency when removed from the kadai (deep frying pan); they become crunchy a few minutes after leaving the oil.
My notes
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Nutrition
EstimatedPer serving
420 kcal
- Protein
- 6 g
- Carbohydrate
- 76 g
- Fat
- 10 g
We estimate about 5 servings from the weight of the dish.
Whole recipe
2,090 kcal
- Protein
- 30 g
- Carbohydrate
- 378 g
- Fat
- 49 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Good to know
Differences from the salted version
Sugar and ghee instead of salt, cumin and oil in the dough; ½ cup water instead of ¾ cup; dough is hard rather than semi-soft.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos