Sakkarpara
Preparation Time
30 minutes
Cooking Time
30 minutes
Difficulty Level
easy
Meal Type
Evening Snack
Serves 6
Key Ingredients
- Sharbati atta (whole wheat flour)
About This Recipe
Sakkarpara is the sweet diamond of the festive jar: a stiff wheat dough, ghee and jaggery kneaded together, cut into diamonds and fried to a deep golden crisp. In Marathi it is called shankarpali. This version weighs everything, so the batch comes out the same every time: 100 parts flour to 25 parts ghee and 40 parts jaggery, kneaded with just enough water to bind.
The dough is kneaded stiff and rested, then rolled into a sheet half a centimetre thick and cut into diamonds about 3 cm across; even pieces fry to an even colour. The fry is slow, on low heat, so the dough cooks through and crisps as it cools. White sugar replaces the jaggery measure for measure for a lighter colour.
The recipe takes a herbed version easily. For a kasuri methi shankarpali, leave out the jaggery, add salt, and knead crushed dried kasuri methi into the dough before rolling. The mathri recipe on this site is the salted cousin, made from the same sharbati gehu atta.
Ingredient List
Serving Size:
1x
2x
3x
For the dough
- Sharbati atta (whole wheat flour) — 2 1/2 cups
- Ghee — 5 tbsp
- Jaggery powder — 8 tbsp
- Water, lukewarm — 1/4 cup
For frying
- Groundnut oil for the kadhai — 500 ml
- Groundnut oil absorbed while frying — 3 tbsp
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Serving Suggestions
Fill the festive jar and set it out with tea or coffee, or pack a small bowl into a lunchbox; the pieces keep their snap for about three weeks in an airtight jar. Crushed sakkarpara make a crisp topping for fruit cream or shrikhand.
Tips for Cooking Sakkarpara
Knead the dough stiff and smooth; a soft dough drinks oil and the pieces turn greasy. Rest the dough before rolling, or the sheet shrinks back and the diamonds come out uneven. Keep the sheet at half a centimetre and the oil on low, so the centres cook before the edges colour. Fry in small batches and turn often; crowded pieces brown in patches.
Chef’s Note
The ratio does the work: with 100 parts flour to 25 parts ghee and 40 parts jaggery, the dough rolls stiff and fries to an even crunch. A serving of a small bowl, about a sixth of the batch, comes to about 411 kcal, with 5.7 g of protein and 5.6 g of fibre.
Per serving (approx.): 411 kcal, protein 5.7 g, carbs 49 g, fat 21 g, fibre 5.6 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Apr 16, 2026
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