Shakkar Para – Khurma Recipe – Sweet Shankarpali

Shakkarpara or Shakkarpare is a very popular Indian snack and most commonly made during festival times. It is also called Shakkarpali in Western India and Khurma in Eastern India.These are sweet, crispy, melt in mouth sugar-coated biscuits that you can have it any time. You can make and store them in an air tight container up to 2-3 weeks. Here is a simple and easy to follow recipe for Shakkarpara.

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  • Preparation Time : 30 minutes
  • Cooking Time : 20 minutes
  • Total Time : 50 minutes
  • Makes : 2 cups of Shakkarpara


  • All Purpose Flour or Maida (2 cups)
  • Clarified Butter or Ghee (2 tbsp)
  • Water (as much needed to make a stiff dough)
  • Vegetable Oil (for deep-frying)

For Sugar Syrup

  • Sugar (2.5 Cups)
  • Water (1 cup)


  1. Sieve flour in a large bowl. Add ghee and crumble the flour with your fingers.
  2. Now, by adding small amount of water, knead a tight dough.
  3. Divide the dough into 5 equal portions. Take one portion and roll it like chapatti. The chapatti should not be too thick or too thin.
  4. Now roll the chapatti carefully into cylindrical shape and press the roll with the help of a rolling-pin.
  5. Then cut the roll into small cubes. Repeat the process for the rest of the dough.
  6. When all the cubes are ready, heat enough oil in a pan for deep-frying.
  7. Deep fry the cubes on low flame until they become golden and crisp from all sides.
  8. Drain oil and place them on an absorbent paper and let them cool down.
  9. To make the sugar syrup, add water and sugar in another pan and bring it to a boil. Keep simmering till a 2-3 string syrup is formed.
  10. When the sugar syrup is ready, remove it from the heat and quickly add the fried cubes. Mix gently and quickly with the syrup as it will dry very fast. Make sure all the paras are coated with the syrup evenly.
  11. Once completely cooled, gently break apart the pieces which are joined together.
  12. Store them in an air tight container.


Sieve flour in a large bowl

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Add ghee

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Crumble the flour with your finger

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Knead a tight dough

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Divide into 5 equal portions

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Roll it like chapatti

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Roll it into cylindrical shape

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Like this

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Flatten it with a rolling-pin

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Cup the roll into small cubes

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Repeat the process with rest of the portions

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Deep fry them until golden and crisp

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Drain oil

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Place on an absorbent paper

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Boil water and sugar in another pan

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Boil until form 2-3 string consistency syrup

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Remove the syrup from heat and quickly add the paras

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After 10 minutes

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After 10 minutes the are cooled and break them apart gently

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They are completely cooled and ready to serve

shakkar para 24Tips:

  • You can have them as tea time snack or can make them on Diwali and other festivals.

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