Photo: Sumit Surai · CC BY-SA 3.0 · Wikimedia Commons

Punjab · Dessert

Shakarpare

Traditional Recipe 6: Shakarpare recipe

🧺 Ingredients

• All-purpose flour (maida): 150g
• Semolina (sooji): 50g
• Oil: 30ml
• Baking powder: 1g
• Salt: 2g
• Water: 60ml
• Jaggery (crushed): 200g
• Water: 300ml
• Cardamom (green, crushed): 2g
• Saffron strands: 4-5
• Oil: 500ml

👩‍🍳 How to make Shakarpare

1. Syrup: Heat jaggery (200g) and water (300ml) in a pan over medium heat (170°C), stirring occasionally until jaggery dissolves completely.
2. Strain through a fine sieve to remove impurities. Add crushed cardamom (2g) and saffron strands. Keep warm on low heat (120°C).
3. Dough: Mix all-purpose flour (150g), semolina (50g), baking powder (1g), and salt (2g) in a bowl.
4. Add oil (30ml) and water (60ml) gradually, mixing to form a stiff dough (stiffer than regular bread dough).
5. Knead for 5 minutes until smooth and slightly firm. Cover with damp cloth and rest 15 minutes.
6. Roll out dough between two sheets of plastic or parchment paper to about 1/8 inch thickness.
7. Cut into diamond or square shapes (about 1 inch x 1 inch) using a knife. Prick each piece lightly with a fork.
8. Heat oil (500ml) in a deep pan to 170°C (oil should shimmer and haze slightly; test with a small piece of dough—should sizzle immediately).
9. Carefully place shakarpare pieces into hot oil in small batches (don't crowd the pan). Fry for 2-3 minutes, stirring occasionally, until they turn light golden and crispy.
10. Remove with a slotted spoon and immediately place into warm jaggery syrup. Let them soak for 30 seconds to absorb syrup.
11. Transfer to a plate to cool and set. They will become hard and crispy as they cool.
12. Serve at room temperature. Store in an airtight container for up to 1 week.

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