Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 20–25 pieces
Difficulty: Medium

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Ingredients

For the Shakkarpara

• 2 cups all-purpose flour (maida)
• 3 tbsp ghee
• ½ cup water, or as needed
• 2 tbsp Sarbu Jaggery Powder
• ¼ tsp cardamom powder
• 1 pinch salt
• Oil or ghee, for frying

For the Jaggery Glaze

• ¾ cup Sarbu Jaggery Powder
• 2 tbsp water
• ½ tsp cardamom powder
• 1 tsp ghee

For Garnishing

• 1 tbsp chopped almonds or pistachios
• A light sprinkle of cardamom powder
• Sesame seeds (optional)

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Instructions

Step 1: Prepare the Dough

1. Add flour, Sarbu Jaggery Powder, cardamom powder, and salt to a mixing bowl.
2. Add ghee and rub it into the flour until the mixture resembles breadcrumbs.
3. Gradually add water and knead into a firm, smooth dough.
4. Cover and rest the dough for 15 minutes.

Step 2: Shape the Shakkarpara

1. Divide the dough into two portions.
2. Roll each portion into a medium-thick sheet.
3. Cut into small diamond or square-shaped pieces.
4. Separate the pieces and keep them ready for frying.

Step 3: Fry the Shakkarpara

1. Heat oil or ghee over medium-low heat.
2. Add the shakkarpara pieces in batches.
3. Fry slowly until they become crisp and golden brown.
4. Remove and drain on a paper towel.
5. Allow them to cool completely before glazing.

Step 4: Prepare the Jaggery Glaze

1. Add Sarbu Jaggery Powder, water, and ghee to a pan.
2. Heat on low flame until the jaggery melts completely.
3. Continue cooking until the syrup becomes slightly thick and sticky.
4. Add cardamom powder and mix well.

Step 5: Coat the Shakkarpara

1. Add the cooled shakkarpara to the jaggery glaze.
2. Toss gently until each piece is evenly coated.
3. Transfer them to a greased plate or parchment paper.
4. Spread them apart and allow the jaggery coating to cool and set.

Step 6: Garnish & Serve

Sprinkle with chopped almonds, pistachios, sesame seeds, or cardamom powder. Allow the glaze to set completely before serving.

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Serving Suggestions

• Serve with hot tea or coffee as an evening snack.
• Enjoy during Diwali and other festive celebrations.
• Pack as a homemade snack for travel or gifting.
• Serve alongside other traditional Indian sweets during festive gatherings.

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Nutritional Information (Approx. per piece)

Nutrient	Amount
Calories	95 kcal
Protein	1.5 g
Carbohydrates	14 g
Dietary Fiber	0.5 g
Fat	4 g
Saturated Fat	1.5 g
Sodium	Varies with ingredients

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Why Use Sarbu Jaggery Powder?

Sarbu Jaggery Powder adds a rich, caramel-like sweetness to the glaze and gives traditional shakkarpara a deliciously deep flavor. Its fine texture melts easily, creating a smooth coating that sets beautifully over the crisp, golden pieces.

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Chef’s Tips

• Knead a firm dough to get crisp shakkarpara.
• Fry over medium-low heat so the pieces cook evenly and become crunchy.
• Allow the fried shakkarpara to cool completely before glazing.
• Do not overcook the jaggery glaze, as it can become too hard once cooled.
• Toss quickly after adding the shakkarpara to ensure an even coating.
• Store in an airtight container once the glaze has completely set.