Thursday, July 28, 2011

Mithe Shakkarpara ( Sweet, Crispy, Fried Pastry Dough )

This was something my mother used to make a lot when we were very young. I remember she would always have one of the plastic jars on her countertop filled with these treats. We would snack on this anytime we felt peckish. Today I am continuing that tradition, wanting to share it with my family.

These sweet, crispy fried dough treats go great with a hot cup of tea. If you roll these a little on the thicker side you will get a nice crunchy-on-the-outside-and-soft-on-the-inside shakkarpara, if however you are not into soft and chewy, just roll these a little thinner and then they will be crispy all over.



2 cups all purpose four / maida
1/2 cup milk ( you can use either 2% or full fat )
1/2 cup granulated sugar
4 tbsp ghee
2 tbsp sesame seeds / til
1/4 tsp salt
oil, for deep frying

  • In a medium to large mixing bowl add the flour, sugar, sesame seeds and salt and mix well together.
  • Next goes in the ghee, rub it into the flour mixture.
  • Using the milk, make a nice soft and pliable dough ( just like how we make for rotis ). Cover and set aside for 10-15 minutes.
  • Meanwhile, heat some oil in your wok, deep fryer or kadhai.
  • Divide the dough into 4-5 balls. Roll out each dough into a thick circle ( you can dust some of the all purpose flour to help in rolling, but  generally you should not need it ).
  • Using a pizza cutter or a knife, cut into small diamond-shaped pieces ( or any shape you so desire ).
  • Deep fry till golden brown. Remove and drain on an absorbent paper. Repeat with the rest of the dough.
  • When cooled, store in an air tight container, at room temperature. These can stay fresh and crisp for about a week.


      1. Thanks for linking it with Iftar Nights..

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      2. I love shakkarpara but have never had it with sesame seeds so far. This really looks irresistible. Will have to try it soon.
        Visiting from Iftar Nights.

      3. Shakkarpara looks delicious. Thanks a lot for sending..