Cinnamon Sugar Shakarpara Recipe: Crispy Indian Sweet Snack

If you love cinnamon sugar, these Cinnamon Sugar Shakarpara are a must-try. A spiced twist on the classic shakarpara, they are sweet, aromatic, crisp and ideal for your Diwali snack box. I prefer air frying them for a lighter finish, but they can also be deep fried. Once you start, they’re hard to stop snacking on.

Diwali isn’t complete without batches of namak pare and shakarpara. I usually make the traditional shakarpara, but this time I added cinnamon. I’m a big cinnamon fan — it works beautifully in desserts and as a sugar topping on muffins, toast and ice cream. In shakarpara, cinnamon adds a warm, sweet-spicy, earthy aroma that elevates the simple snack.

Ingredients

Flour: Regular all-purpose flour keeps the shakarpara light. Whole wheat can be used but will yield a denser result.

Cinnamon: Use good quality ground cinnamon. Add 1 to 1½ teaspoons depending on how pronounced you want the cinnamon flavor.

Ghee or oil: Use melted ghee or oil for the fat in the dough (the “moyen”) so the shakarpara stay tender inside even after frying.

How to Make Cinnamon Sugar Shakarpara

1. In a small pot over medium heat, combine 1/4 cup + 1 tablespoon water with 1/3 to 1/2 cup sugar (67–100 g). Stir until the sugar dissolves, then remove from heat. There’s no need to boil.
2. In a large bowl, whisk together 2 cups (260 g) all-purpose flour, a pinch of salt and 1–1½ teaspoons cinnamon powder.
3. Add 4 tablespoons melted ghee or oil to the dry ingredients.
4. Rub the ghee or oil into the flour with your palms for about 1–2 minutes so it’s well incorporated and the mixture resembles coarse crumbs.
5. Pour in the sugar-water and mix to form a dough. Add extra water, 1 tablespoon at a time, only if needed. Knead until smooth.
6. Cover the dough with a damp cloth and rest for 30 minutes.
7. After resting, divide the dough into two portions. Roll one portion at a time to about 1/4 inch thickness, keeping the other covered so it doesn’t dry out.
8. Cut into squares or any preferred shape. Keep cut pieces covered until ready to cook.
9. Preheat your air fryer following the manufacturer’s instructions. Arrange the shakarpara in a single layer and lightly spray with oil.
10. Air fry at 370°F for 10–12 minutes, or until crisp and golden brown. Start checking around 8 minutes since air fryers vary. Cook in batches if necessary. Allow to cool completely at room temperature.

Storage

Once completely cooled, store the shakarpara in an airtight container at room temperature. Make sure the lid is tight so they retain their crispness. Consume within 10 days for best texture and flavor.

Can We Make This Without Cinnamon?

Yes. Omitting the cinnamon returns the recipe to classic shakarpara. The rest of the method stays the same.

Baking in The Oven

To bake, preheat the oven to 375°F, line a baking sheet with parchment, arrange shakarpara in a single layer, spray lightly with oil and bake for 12–15 minutes, flipping once, until golden and crisp.

More Indian Desserts with Cinnamon

If you enjoy cinnamon, try other recipes that pair it with Indian sweets and snacks. Cinnamon brings warmth and depth to a variety of desserts and snacks, from burfi variations to filled pastries.