Sharkarpara (Sweet Diamonds)

Enjoy a traditional Indian treat with Reshma Martin's dangerously more-ish recipe for cardamom-flavoured sweetmeats
Sharkarpara (Sweet Diamonds)
  • Rating:
  • Serves: 8-10
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus 10 mins standing
  • Effort: medium



  • 500 g plain flour
  • 140 g caster sugar
  • 1/4 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 140 g butter, melted
  • 175 ml water
  • vegetable oil, for deep-frying
  • icing sugar, for dusting


1. Sift the flour into a large mixing bowl.

2. Add the sugar, cardamom and nutmeg and stir together.

3. Add the melted butter and mix together with your hands.

4. Add a little of the water at a time, mixing in to form a soft dough. Let the dough stand for 10 minutes.

5. Divide the dough into 4 portions.

6. On a chopping board, roll out one of the portions to about half a centimetre thick. Cut the rolled dough into 2.5cm thick strips. Turn the board a bout 40 degrees and cut again to form diamond-shaped pieces. Repeat this with the other portions.

7. Heat the vegetable oil for deep frying in a wok or deep fat fryer. Deep fry the diamonds until golden brown. Remove with a slotted spoon, drain on kitchen paper and serve warm or cold, dusted with icing sugar.

Rate This Recipe