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Shakkar pare

Shakkar pare is a mildly Indian sweet snack made with maida, sugar, butter as main ingredients. Learn how to prepare shakkar para with full video and step by step pictures.
Prep Time15 mins
Cook Time20 mins
Course: Snack
Cuisine: Indian
Servings: 4


  • Maida/ All purpose flour - 2 cups not fully needed
  • Butter - ¼ cup melted form
  • Sugar - ¼ cup
  • Water - ¼ cup hot
  • Cooking soda - tiny pinch
  • Salt - a pinch
  • Oil - to deep fry


  • Take butter, sugar, hot water, salt and cooking soda in a mixing bowl.
  • Stir well until sugar is dissolved.
  • Add maida little by little to make a non sticky dough.
  • (You may not need all the 2 cups. 2-3 tbsp might be left)
  • Keep aside for 5 mins, covered.
  • Knead again after 5 mins to make a smooth dough.
  • Divide into two. Roll each ball into thick round.
  • Using a pizza cutter or knife, cut out the sides and cut thin strips.
  • Cut the strips into small squares.
  • Heat oil and slide the cut squares slowly to hot oil in batches.
  • Put the flame to low and let the shakkar pare cook in low flame.
  • Once the bubbles ceases, raise the flame to medium and let the shakkar pare become golden in colour.
  • Drain over paper towel and repeat to finish.



  • The dough should not have more water content, so add maida accordingly.
  • Let all the cut tiny squares be in more or less equal size, for even cooking.
  • The shakkar pare gets deep in colour even after taking out from oil. So take out accordingly.
  • When hot, the shakkar pare is slightly soft in the middle, but later it will become crisp. But make sure to cook for long time in low flame to ensure the inside also gets cooked.
  • If you cook quickly in high heat, it gets browned quickly, later the undercooked inside of the shakkarpare will turn hard when cooled down.
  • Do not add more cooking soda or butter. If both these ingredients are more and water is less, the shakkar pare will dissolve in oil. 
  • Take note, while dropping the shakkarpara in oil, oil should be hot. At no point, oil should fuming hot.