Baked Shakarpara is a sweet wholewheat biscuit which is prepared specially for Holi festival in India. Traditionally sweet shakarpara recipe uses refined flour, and they are deep fried. As the name says, baked shakarpara is the healthy version using whole wheat flour and no deep frying required.

Holi Festival

Holi is considered to be the most celebrated festival in India. It is not only observed across the country but also equally celebrated among those people who are residing outside the country. Holi is the festival of colors, colors are personified with love, life, and happiness. The splash of colors over each other, feast of delicious dishes, wearing new clothes are some of the real attention-grabbing rituals of the festival.

Shakarpara reminds me of my childhood memories when my father used to start calling everyone in the kitchen, make a list of the items to prepare for Holi. I still feel the taste how he used to make this sweet shakarpara for us. This is my first attempt at making a sweet version of shakarpara.

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If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

Due to my healthy lifestyle, I looked for removing unhealthy part of shakarpara recipe. As a result here I used whole wheat flour, dry fruits powder, and jaggery to make them sweet, and at last baked them. Finally, baked shakarpara is good munching snack for kids as well as adults. Here I am with the recipe how to make wholewheat baked shakarpara.

Wholewheat Baked Shakarpara

Ingredients                                                                       8-10 servings

1+1/2 Cup wholewheat flour
3/4 Cup jaggery
1/4 Cup ghee (clarified butter)
1 Tsp fennel seeds
1/2 Cup water + 1/4 Cup extra water to knead
1 Tsp cardamom powder
2 Tblsp sooji/semolina/rava
1/4 Cup almonds
1/4 Cup cashews

Method

1. First of all dry roast the almond and cashew and let them cool.
2. Grind them into coarse powder once they cool down. Keep them aside.
3. In a heavy-bottom pan add jaggery powder and 1/2 cup of water and boil it on low flame. Keep stirring it until jaggery is dissolved completely. Switch off the flame as soon as jaggery dissolves. Let it cool down a bit because this syrup required to make a dough.
4.  Combine wheat flour, semolina, almond-cashew powder, ghee, fennel seeds and cardamom powder evenly in a mixing bowl.
5. Prepare a dough using jaggery syrup. If required add more water to make a dough. Knead for about 5-6 min. Cover and set aside for at least 15-20 mins.
6. Dust the working surface and divide the dough into two parts.
7. Roll the dough into a large thick circle for about 1/4″. If you want thinner than roll a bit more.
8. Use a sharp knife to cut them in square or in a diamond shape.
9. Preheat the oven at 200 C.
10. Grease a baking tray. Remove each cut piece carefully and line in a baking tray.
11. Bake these for about 8-10 min. Flip the side after half of the time and complete the baking process.
12. Finally baked shakarpara is ready to serve in snacks. They are healthy with the goodness of dry fruits and jaggery. A great kid’s friendly snack for tiffin box.

Notes

• Crispiness and a nice aroma come from using clarified butter. If required, you can use cooking oil too.
• Store this baked shakarpara in an airtight container. Their shelf life is for at least 10 days to two weeks.

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Wholewheat Baked Shakarpara Recipe | Healthy And Sweet Snack For Holi Festival

Baked Shakarpara is a sweet wholewheat biscuit which is prepared specially on Holi festival in India. Traditionally sweet shakarpara recipe uses refined flour, and they are deep fried. As the name says, baked shakarpara is the healthy version using whole wheat flour and no deep frying required.

5 from 12 votes

Print Pin Rate

Course: Snack

Cuisine: Indian

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Dough Resting: 15 minutes minutes

Total Time: 50 minutes minutes

Servings: 10 Servings

Calories:

Author: Bhawana

Ingredients

• ▢ 1+1/2 Cup wholewheat flour
• ▢ 3/4 Cup jaggery
• ▢ 1/4 Cup ghee (clarified butter)
• ▢ 1 Tsp fennel seeds
• ▢ 1/2 Cup water + 1/4 Cup extra water to knead
• ▢ 1 Tsp cardamom powder
• ▢ 2 Tblsp sooji/semolina/rava
• ▢ 1/4 Cup almonds
• ▢ 1/4 Cup cashews

Instructions

• First of all dry roast the almond and cashew and let them cool.
• Grind them into coarse powder once they cool down. Keep them aside.
• In a heavy-bottom pan add jaggery powder and 1/2 cup of water and boil it on low flame. Keep stirring it until jaggery is dissolved completely. Switch off the flame as soon as jaggery dissolves. Let it cool down a bit because this syrup required to make a dough.
• Combine wheat flour, semolina, almond-cashew powder, ghee, fennel seeds and cardamom powder evenly in a mixing bowl.
• Prepare a dough using jaggery syrup. If required add more water to make a dough. Knead for about 5-6 min. Cover and set aside for at least 15-20 mins.
• Dust the working surface and divide the dough into two parts.
• Roll the dough into a large thick circle for about 1/4″. If you want thinner than roll a bit more.
• Use a sharp knife to cut them in square or in a diamond shape.
• Preheat the oven at 200 C.
• Grease a baking tray. Remove each cut piece carefully and line in a baking tray.
• Bake these for about 8-10 min. Flip the side after half of the time and complete the baking process.
• Finally baked shakarpara is ready to serve in snacks. They are healthy with the goodness of dry fruits and jaggery. A great kid’s friendly snack for tiffin box.

Notes

Crispiness and a nice aroma come from using clarified butter. If required, you can use cooking oil.

Store this baked shakarpara in an airtight container. Their shelf life is for at least 10 days to two weeks.

Nutrition

Serving: 0g | Sodium: 0mg | Calcium: 0mg | Vitamin C: 0mg | Vitamin A: 0IU | Sugar: 0g | Fiber: 0g | Potassium: 0mg | Cholesterol: 0mg | Trans Fat: 0g | Monounsaturated Fat: 0g | Polyunsaturated Fat: 0g | Saturated Fat: 0g | Fat: 0g | Protein: 0g | Carbohydrates: 0g | Iron: 0mg

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This is my entry to BM 85 Week 2 Day 2.