Atta Shakarpara


  • 4 cups (500g) whole wheat flour/atta
  • 1 cup (200g) sugar
  • 4 tablespoons semolina/suji
  • ½ cup (120ml) clarified butter/ghee
  • ½ cup (120ml) water
  • 1 pinch salt
  • oil for frying

Note– Please read recipe notes in the end.

Main Equipments Used

Steps In Making Atta Shakarpara

  1. To make the sugar syrup, in a pan add water and sugar and let it simmer till the sugar dissolves completely. Once done let it cool down.
  2. In a large bowl add whole wheat flour, semolina, salt and mix well.
  3. Now add ghee and rub the whole wheat flour with it. It will form a sand like texture and when you will hold it in between your hands tightly, it will form into a ball.
  4. To make the dough, add the sugar syrup into two parts and knead for 5-6 minutes and make a firm dough. Cover it with a cloth and let it rest for 20-30 minutes.
  5. Divide the dough into 3 equal parts and form round balls/peda.
  6. On a plain surface roll thick chapatis with a rolling pin and then cut them into small square or diamond shape. Similarly make all the shakarparas.
  7. To fry the shakar paras heat oil in a kadai and let it turn medium hot. Now carefully add the shakarpara and fry them on low – medium flame for 7-8 minutes or until it gets a golden colour crust. They will become slightly large in size after frying and form small layers.
  8. Remove the fried shakarpara’s on a tissue paper and let them cool down completely.
  9. Store in an airtight container for upto 2 months.

Recipe Notes

  • While kneading the dough make sure it’s not very soft, else the shakarpara’s wont get the perfect crunchy texture.
  • Don’t roll the shakarpara’s too thin, else they will become hard and wont get the perfect layers.
  • Never fry these shakar para’s on high flame, else they will remain uncooked from the centre.
  • You can add sesame seeds too while mixing the dry ingredients.
  • Let them cool down completely before storing, else they will turn soft.
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