Low Fat Sakarpara | Sweet Little Heart Cookies | How to make Baked Sakkarpara

A Popular Indian Sweet Crispy Snack - Sweet Baked Cookies  

Sakarpara is very popular snack in Indian specially in Gujarat and Maharastra. Normally It is prepared in festivals like Diwali, Holi etc. Mostly people fry the diamond pieces of sweet dough to make sakarpara. But to make it more exciting for my little one I gave them heart shape and for my hubby who prefers everything law fat so instead of frying I baked them in oven. It was a hit trick and they finished them all in next hour..check out the recipe for how to make heart shape baked Sakarpara below.

Preparation Time: 15 mins

Cooking Time : 15 mins

YIELD :2-3 persons

Ingredients:

Maida/All purpose flour/wheat flour - 1 cup
Oil/Butter - 1/4 cup
Jaggery - 1/4 cup grated (Adjust as per taste)
Baking Powder - 1/2 tsp
A pinch of salt 
 

Method:

  1. Preheat oven at 180 degree C.
  2. In a half cup of Luke warm water melt jaggery and make a syrup.
  3. In a large  mixing bowl mix flour salt and baking powder.
  4. Add in oil and jaggery syrup into flour.
  5. Make a soft and smooth dough. Add more warm water if required.
  6. Cover the dough with kitchen towel and keep it aside for 10 minutes. 
  7. Take one lemon size ball from dough and roll into thick chapati.
  8. Using pizza cutter cut it into diamond shape. (I used heart shape cookie cutter specially for my lil one and I got Little Sweet Heart cookies as a result)
  9. Place each pieces on baking tray lined with baking paper.
  10. Bake them in preheated oven for 12-15 minutes until pinkish brown. (flip them up in between to cook both side equally and faster).
  11. Let it cool down on wire rack for 15-20 minutes. It will be completely done and crispy once the are cool down properly. Dont mistake to overcook if u see them soft from inside immidiately out from oven as they are still cooking within when hot.
  12. Enjoy them with your  favourite cuppa in a evening or store them in a air tight container.
  13. It can be stored a for a month in air tight container. 


Variation:

  • Add cinammon and nutmeg powder for flavour.
  • Substitute jaggery with powdered sugar for more sweetness. (mine was taste same as marie biscuit as my family like mild sweetness). You can also sprinkle and coat them with powdered sugar once done completely.
  •  Avoid sweetness of jaggery or sugar and simple add salt with cumin powder and make namakpara/namkeen sakarpara.
  • For fried version use only 2 tbsp of oil while preparing dough and instead of bakig deep fry them in oil. 

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