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Wholewheat Baked Shakarpara Recipe

Wholewheat Baked Shakarpara Recipe

Cooking Time

Preparation Time : 30

Cook Time : 20

Total Time : 50


Serves 8

  • 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


  • 01

    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.

  • 02

    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.

  • 03

    Combine wheat flour, semolina, almond-cashew powder, ghee, fennel seeds and cardamom powder evenly in a mixing bowl.

  • 04

    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.

  • 05

    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.

  • 06

    Use a sharp knife to cut them in square or in a diamond shape. Preheat the oven at 200 C.

  • 07

    Grease a baking tray. Remove each cut piece carefully and line in a baking tray.

  • 08

    Bake these for about 8-10 min. Flip the side after half of the time and complete the baking process.

  • 09

    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.

  • 10



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