Skip to main content

Low Fat Baked Shakarpara [Sweet Dough Cookies]

I found this recipe at I followed pretty much what he did except replaced 1/2 cup of clarified butter[ghee] with 1 tbsp ghee and 1/4 cup of canola oil. Also used whole wheat bleached flour instead a mix of regular wheat flour and all purpose flour [maida].

My Shakarparas came out very good, almost melts in the mouth. Its really a guilt free snack, enjoy ....


Bleached whole flour* - 1 cup
Canola oil - 1/4 cup
Clarified butter [ghee]- 1tbsp
Powdered Sugar** - 4 tbsp
Baking powder- 1/2 tsp
Cardamom powder - 1/4 tsp
Crushed fennel seeds - 1/2 tsp


  • Mix all the ingredients and make a soft dough using cold water. Cover the dough and leave it to set for 30 minutes. Pinch the dough into five balls and roll each ball one at a time into 0.5 cm thick chapati like sheet [use flour dust to ease the rolling process]
  • Using knife or pizza cutter cut the sheet into the form of diamond and place it over greased baking tray. Repeat the same process with other dough balls.
  • Bake in the preheated oven for 15 minutes at 350 Fahrenheit. These cookies cook very fast. Keep an eye on them else they turn brown. Cool them and store in air-tight container
  • This dish makes a great cookie for toddlers [ around 3y]. Its low in fat and refined flour and above all its home baked!

My Notes:

* You can also use 1/2 cup regular whole flour + 1/2 cup All purpose flour
** If you like sweetness on the higher side add 5 tbsp of sugar. Mine came out just sweet, on the lighter side

In the past I have made it without adding any amount of ghee and my shakarparas didn't come out this great, I think adding just 1 tbsp of ghee makes lot of difference to the texture

Event Participation

Health Nut Challenge 2 - Guilt Free Snacks by Yasmeen

Food for 7 stages of Life – Infants and Toddlers (0-3 yrs)’ by Radhika of Sourashtra Kitchen and Sudeshna of Cook Like A Bong
Sunday Snack Event - Festive Snacks of Navratri and Diwali hosted by Indrani


Great recipe for toodlers..looks amazing!!Thanks for sharing.
Renu, they look so good. Melt in your mouth i can see from the texture in the photo. Re your question on Mango, it is available in Indian grocery store here. You can use any oil Sesame, Mustard or Canola. Personally i love the flavor of sesame and so use it in pickles.
It has turned out great.Yummy.
Poornima Nair said…
The shakarpara looks yumm. I too made them this Diwali, though I fried it. Gonna try this next time.
Priya said…
Wow can believe that these beauties are baked..looks prefect Renu..
Renu said…
@ Poornima
Yeah, try baking them it came out very good this time...
Ann said…
Wow.. it looks soo tempting I sure wanna give a try!
Red Chillies said…
Awesome recipe! i loved the idea of baking these and the recipe seems so easy.
Prathibha said…
Lovely shankarpara..and that too low fat version is some what tempting me..
Prathibha said…
Lovely shankarpara..and that too low fat version is some what tempting me..
Suparna said…
Hi Renu,
The shankarparas look perfect.
Baking is a better option to frying.
I too love sanjeev kapoor's recipes.
Nice click, neat post.
God Bless
Sanghi said…
Mmm.. yum yum snack..!
Sushma Mallya said…
liked this baked version a lot..will try this one soon as this look much better than the fried ones...looks lovely..thanks renu for dropping by and leaving a lovely comment..hope to c u more often
Chitra said…
My mom makes this but baked version is new to me and sounds healthy .Nice !!
Parita said…
This is my kind of snacks, so healthy and guilt free :-)
Tina said…
Healthy and delicious shakarpara.
my kitchen said…
Good one,Melting in mouth>Do visit my blog when u r free
Very nice to see a low fat sweet dish. Love it. YUM!
shahana said…
Its my favorite.Thanks a lot for shakarpara recipe.Will try it soon.
Yasmeen said…
Crunchy munchy,the baked shakarpara sounds healthy,thanks for sharing :D
kalyani said…
Hi Renu... I tried your shakkarpara .. but it does not look so pluffy as yours... it is so flat. how to fix it?
Sujatha G said…
Thanks for the wonderful recipe. As you said it melted in my mouth.

Popular posts from this blog

Eggless Carrot Cake and Award

This is my second egg-less cake and again the result is awesome!!! It came out very moist and had beautiful texture. Again I replaced the eggs with yogurt and looks like its working for me.

This is a very flavorful cake especially the spices add inviting flavor to it. The carrots provide nice color. Try it for your self, you will love it !


*Whole wheat bleached flour - 1 cup
Carrots - 2
Indian curd (thick) or Yogurt - 1/2 cup
Canola oil - 1/2 cup
Brown sugar - 2/3 cup
Nutmeg powder- 1tsp
Cinnamon powder - 1tsp
Vanilla essence - 1tsp
Milk 1tbsp
Baking powder - 1/2 tsp
Baking Soda - 1/2 tsp
Salt -1/4 tsp
Raisins - handful
Walnuts, chopped - handful


Pre- heat the oven at 360 degree Fahrenheit and grease the baking pan and keep it aside

Combine all the dry ingredients [except sugar] and sieve it through at least 2 times

Blend oil, thick yogurt, sugar and vanilla with a beater for 1 minute at medium speed

Next fold in the dry ingredients and mix gently without running t…

Homemade Diwali Diyas From Dough


This year for Diwali I made diyas [Diwali lights] at home!! They came out pretty nice ! I prepared it very simple but you can get creative by painting, glue small mirrors , beads and other stuff.

Here is how I prepared:


Whole wheat flour
Water-just enough to prepare the dough
Food color - yellow [optional]


Pre-heat oven at 200 degree Fahrenheit. Line the baking tray/dish with un-greased foilCombine flour, water and color in a bowl to prepare little stiff dough Pinch out small balls from the dough and shape it into diyasBake it in the oven for 20 minutes [during the process I gradually increased the baking temperature to 300]Cool diyas at room temperatureThe diyas should feel little hard, if not just leave it in the sun Roll out some cotton wool to make wick, add some oil and light your Diya !!!Tips:
While preparing the dough you can add some fresh petals to add beautiful patternDuring baking, one of my diya's base puffed like chapati, it can hap…

Shimla mirch aur alloo sabzi [Potato bell pepper fry]

Back home I used to love bell peppers [aka capsicum, shimla mirch] and for some reason don't enjoy eating it here in the US. Being a vegetarian, its not a good idea to be choosy with limited vegetables available here :)) So I decided to cook a regular bell pepper and potato curry with a twist.....and my secret ingredient is MDH Paav Bhaji Masala [you can get in any Indian store ]. Trust me, Paav bhaji masala adds an extra zing to the sabzi and now its one of my favorites !! I hope you all gonna enjoy this one....


Potato - 2 medium
Bell pepper [Capsicum] - 2 medium
Onion- 1 big
Mustard seeds [rai] - 1tbsp
Turmeric - 1.5 tsp
*Paav Bhaji masala - 2tbsp
Corriander/Cilantro Powder [dhania] - 1.5tsp
Salt - according to taste
Green Chillie - 1 chopped

Boil potato, make sure you don't over boil them, else they will be mushyChop onions [slightly bigger pieces, it adds taste to the subzi (curry)]Chop bell peppers [not too big nor too small]
Heat oil, add mustard seeds a…

Indian Milk Cake

Milk cake ....yummm, reminds of the sweet shop of my city, made some delicious milk cakes. It used to be our favorite pick from that store on the occasions of Rakshabandhan and Diwali. I am so happy that I found this recipe here and now I can make it my kitchen. Its a super duper easy recipe and it cooks in no time.
Enjoy this recipe for the Mothers Daythis weekend !!

Milk - 6 cups
Lemon juice - ~ 3 tbsp
Sugar - 1/2 cup
Ghee or unsalted butter - 2 tbsp
Cardamon powder - pinch
Pistachios - for garnishing

Method Boil milk in a thick bottomed saucepan, preferably non-stick. Let it it boil for 2-3 minutes Add small amount of lemon juice to the milk and let it curdle. Do not add the entire amount of lemon juice, just enough to curdle the milk and not separate whey completelyBoil for 4-5 minutes and remove 1-2 cups of whey water over a strainer to retain the curdled milk pieces that may come along with whey. Put back the curdled milk pieces back in the saucepan. [Throwing excess…