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Home >> Recipes >> Diwali Recipes

Gur Para | Wheat Shakarpara Recipe with Jaggery

October 14, 2022 by Drashti & Bela Leave a Comment

wheat shakarpara with jaggeryPin
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Shakarpara or shakarpare is one of the most common snacks that are prepared during the festival of Diwali or any other festive occasion. There are many variations of shakarpara that we have already shared on our blog like chocolate shakarpara and sugar coated shakarpara.  Now we thought of sharing one more variation with a healthy twist – Wheat Shakarpara Recipe with Jaggery or Gur Para.

The recipe gets ready very quickly and with few basic ingredients. There is one more reason for preparing shakarparas during festivals, and that is because of their shelf life. Shakarparas can be made ahead of time and stored.

Just follow the exact method and make sure you go through the tips and tricks so you can make the perfect flaky and crispy wheat shakarpara recipe with jaggery.

Table of Contents
How to make Wheat Shakarpara Recipe with Jaggery | Step-by-Step Recipe
Tips & Variations
Recipe Card

How to make Wheat Shakarpara Recipe with Jaggery | Step-by-Step Recipe

In a small pan, combine 2 tablespoons of water and ¼ cup of jaggery. Mix.

wheat shakarpara with jaggeryPin
wheat shakarpara with jaggeryPin

Now switch on the flame and cook till the jaggery melts. Do not cook for a long time. We just need to cook till the jaggery is completely dissolved in water. Let this mixture cool down completely.

wheat shakarpara with jaggeryPin
wheat shakarpara with jaggeryPin

In a bowl, combine whole wheat flour, ghee, and sesame seeds. 

wheat shakarpara with jaggeryPin
wheat shakarpara with jaggeryPin

Now strain the jaggery+water mixture and add to the dough and mix. Knead into a stiff yet smooth dough. If required add a little more water and knead the dough. We added about 1.5 tablespoons of water.

wheat shakarpara with jaggeryPin
wheat shakarpara with jaggeryPin

In the end, add ¼ teaspoon of ghee and knead the dough. Cover the dough and set aside for 15-20 minutes.

wheat shakarpara with jaggeryPin
wheat shakarpara with jaggeryPin
wheat shakarpara with jaggeryPin

After resting time, knead again and make 3 round balls from the dough and flatten slightly.

wheat shakarpara with jaggeryPin

Take one ball and roll it into a big round of medium thickness.

wheat shakarpara with jaggeryPin

Trim the edges and keep them aside. In the end, you can combine all the edges and make a ball and again roll it to make more shakarparas.

wheat shakarpara with jaggeryPin

Cut them into square pieces or diamond shapes.

wheat shakarpara with jaggeryPin
wheat shakarpara with jaggeryPin

Arrange on a plate and spread the shakarpara pieces at a distance. Do not keep them one over the other.

wheat shakarpara with jaggeryPin

Heat oil for frying shakarparas on a medium flame. Once the oil becomes hot, reduce the flame to low.

Fry shakarparas in batches on low flame. Keep adjusting the flame between low and medium. You will notice the shakarparas becoming flaky and a slight change in color once they are ready. Drain on a paper towel.

Shakarparas will be slightly soft when you will take them out from the oil but will become crisp when cool. Once cooled, store in an airtight container.

wheat shakarpara with jaggeryPin
wheat shakarpara with jaggeryPin

Tips & Variations

  • Do not cook the jaggery+water mixture for a long time. We just need to cook till the jaggery is completely dissolved in water.
  • Let the jaggery+water mixture cool down completely before adding it to the dough.
  • It is very important to rest the dough before you start making shakarparas. Cover the dough and set aside for 15-20 minutes.
  • To save time, you can roll and cut all the shakarparas. Arrange on a plate and spread the shakarpara pieces at a distance. Do not keep them one over the other.
  • Fry shakarparas in batches on low flame. Heat oil on a medium flame and once the oil becomes hot, reduce the flame to low and then add shakarparas for frying.
  • You can also add 1/2 teaspoon elaichi powder for the flavour.
  • Omit to add sesame seeds if you don’t like them.

More Dry Snacks Recipes

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Crispy Methi Puri

Chana Dal Namkeen

Dry Fruit Kachori

Recipe Card

wheat shakarpara with jaggeryPin

Gur Para | Wheat Shakarpara Recipe with Jaggery

Author Name : Drashti Dholakia & Bela Dholakia
Shakarpara or shakarpare is one of the most common snacks that is prepared during the festival of Diwali or any other festive occasion. There are many variations of shakarpara that we have already shared on our blog like chocolate shakarpara and sugar coated shakarpara. Now we thought of sharing one more variation with a healthy twist – Wheat Shakarpara Recipe with Jaggery or Gur Para.

Loved this recipe? Leave a comment below and give us a 5★ rating

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Prep Time 15 mins
Cook Time 14 mins
Total Time 29 mins
Course snacks
Cuisine Indian
Servings 10 people
Calories 104 kcal

Ingredients (1 cup = 240 ml) 

  • 1 cup whole wheat flour
  • 2 tablespoon ghee + ¼ teaspoon more ghee for kneading the dough
  • 1 tablespoon sesame seeds/til
  • 1-2 tablespoon water or as required

For the jaggery+water mixture

  • 2 tablespoon water
  • ¼ cup jaggery

Instructions
 

  • In a small pan, combine 2 tablespoons of water and ¼ cup of jaggery. Mix. Now switch on the flame and cook till the jaggery melts. Do not cook for a long time. We just need to cook till the jaggery is completely dissolved in water. Let this mixture cool down completely.
  • In a bowl, combine whole wheat flour, ghee, and sesame seeds.
  • Now strain the jaggery+water mixture and add to the dough and mix. Knead into a stiff yet smooth dough. If required add a little more water and knead the dough. We added about 1.5 tablespoons of water. In the end, add ¼ teaspoon of ghee and knead the dough.
  • Cover the dough and set aside for 15-20 minutes.
  • After resting time, knead again and make 3 round balls from the dough and flatten slightly. Take one ball and roll it into a big round of medium thickness. Trim the edges and keep them aside. In the end, you can combine all the edges and make a ball and again roll it to make more shakkarparas.
  • Cut them into square pieces or diamond shapes. Arrange on a plate and spread the shakarpara pieces at a distance. Do not keep them one over the other.
  • Heat oil for frying shakarparas on a medium flame. Once the oil becomes hot, reduce the flame to low.
  • Fry shakarparas in batches on low flame. Keep adjusting the flame between low and medium. You will notice the shakarparas becoming flaky and a slight change in color once they are ready. Drain on a paper towel.
  • Shakarparas will be slightly soft when you will take them out from the oil but will become crisp when cool. Once cooled, store in an airtight container.

Video

Wheat Shakarpara Recipe with Jaggery | diwali snacks | healthy snacks

Notes

  • Do not cook the jaggery+water for a long time. We just need to cook till the jaggery is completely dissolved in water.
  • Let the jaggery+water mixture cool down completely before adding it to the dough.
  • It is very important to rest the dough before you start making shakarparas. Cover the dough and set aside for 15-20 minutes.
  • To save time, you can roll and cut all the shakarparas. Arrange on a plate and spread the shakarpara pieces at a distance. Do not keep them one over the other.
  • Fry shakarparas in batches on low flame. Heat oil on a medium flame and once the oil becomes hot, reduce the flame to low and then shakarparas for frying.
  • You can also add 1/2 teaspoon elaichi powder for the flavour.
  • Omit to add sesame seeds if you don’t like them.

Nutrition

Calories: 104kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 1mgPotassium: 49mgFiber: 1gSugar: 5gVitamin A: 1IUCalcium: 16mgIron: 1mg
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Filed Under: Diwali Recipes, Diwali Snacks, Dry Snacks, Festival Recipes, Festival Special Sweets & Snacks, Healthy Recipes, Holi Recipes, Lunch Box, Recipes Tagged With: Diwali Snacks, dry snacks, healthy

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