Shakarpara, also known as shakkarpara or shankarpali, is a super crispy, melt-in-the-mouth kind of dish. It is usually made with flour, sugar, and ghee. We made shakarpara using low glycemic ingredients like NutroActive BrownXatta and Diabexy sugar because regular flour and refined sugar have a high glycemic load, leading to increased blood sugar levels and other health problems.
Shakarpara is popular in both India and Nepal. It is often enjoyed during festivals and special occasions, especially Diwali. The taste varies depending on the type of shakarpara. Some are sweet, flavored with cardamom, and dipped in sugar syrup.
Here, we are sharing a sugar-free and easy-to-make shakkarpara recipe using low glycemic load ingredients. This recipe is not only healthy but also diabetic-friendly, perfect for those who prioritize their health without compromising on taste.
Shakarpara Recipe Ingredients
- 60g NutroActive BrownXatta
- 20ml Amul Cream
- 30g Diabexy Sugar
- 15g Elaichi Powder
- 5g NutroActive Mineral Salt
- 25ml Desi Ghee
Why do we use NutroActive BrownXatta and Diabexy sugar in this recipe?
We use NutroActive BronXatta and Diabexy sugar in the Shakarpara recipe to make it low-carb and keto-friendly. BronXatta contains only 25% carbs compared to 70-80% in regular flour, making it ideal for weight and diabetes management. It also provides high protein and fiber, ensuring the Shakarpara remains tasty and soft.
Diabexy sugar is a low-calorie, low-glycemic sweetener, suitable for managing blood sugar levels and weight. It is twice as sweet as regular sugar, allowing us to use less while maintaining the desired sweetness.
How to Make Shakarpara: Step-by-Step Guide with Pictures
- Take 20 ml of Amul fresh cream in a bowl.
- Add 30g of Diabexy sugar and mix both ingredients well.
- Add 1 pinch of NutroActive mineral salt and mix it properly.
- Add 15g of Desi ghee and mix well.
- Add ½ tbsp of Elaichi powder and combine all the ingredients.
- Gradually add 60g of NutroActive Brown-X-atta to the sugar mixture, mixing properly.
- Once all the ingredients are combined, form a dough.
- Place the dough between two parchment papers and roll it out to prevent sticking.
- Roll the dough into a square shape for even utilization.
- Cut the dough into rectangular shapes using a roller blade or knife.
- Heat desi ghee in a pan over low flame.
- Fry the shakarpara until they turn golden brown.
- Your shakarpara is ready.
The Estimated Glycemic Load (EGL) is 7 per 155g, which is very low and makes it diabetic-friendly.
