Sakkarpoori Recipe | Crispy Sugar Coated Layered Poori Dessert

Hi guys! This is my 50th blog post, so I wanted to make it extra special — and what better way than with a traditional sweet treat? Sakkarpoori is a crispy, flaky, layered dessert coated with fragrant sugar and cardamom powder. It is crunchy, mildly sweet, and absolutely addictive with a cup of tea or coffee.

The beauty of this recipe lies in its delicate layers, which are created using a simple rice flour paste called satta. Though it may look slightly elaborate, the end result is truly worth the effort!

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Ingredients Required

For Dough

• 2 cups maida
• ¼ tsp salt
• Water as required

For Satta (Layering Paste)

• 3 tsp rice flour
• 2–3 tsp vanaspati or oil

Other Ingredients

• ½ cup sugar
• 6–7 cardamom pods
• Oil for deep frying

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Method

Step 1: Prepare Sugar Powder

Powder the sugar along with cardamom pods and keep aside.

Step 2: Prepare Dough

Knead maida with salt and water into a smooth and soft dough. Cover with a wet muslin cloth and let it rest for 1 hour.

Step 3: Prepare Satta

Mix rice flour and vanaspati/oil into a smooth paste-like consistency. This paste helps create flaky layers in the poori.

Step 4: Roll Chapathis

Divide the dough into medium-sized balls. Roll four balls into large thin chapathis.

Step 5: Layer the Chapathis

Place one chapathi and apply a thin layer of satta evenly. Place another chapathi over it. Repeat the process until all four chapathis are layered together.

Step 6: Roll into Cylinder

Carefully roll the layered chapathis tightly from one end to another to form a thick cylinder.

Step 7: Cut into Pieces

Cut the cylinder into small equal-sized pieces.

Step 8: Roll into Pooris

Place each piece sideways so the layered curves are visible. Roll gently into small pooris.

Step 9: Deep Fry

Deep fry the pooris in hot oil until crisp and golden.

Step 10: Coat with Sugar

While the pooris are still hot, sprinkle the sugar-cardamom powder generously so it coats well.

Serve crispy and fresh!

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Tips for Beginners

• Apply only a thin layer of satta; thick layers can make the pooris soggy.
• After making the cylinder, rest it under a wet muslin cloth for not more than 20 minutes. Longer resting may turn the pooris reddish after frying.
• Sprinkle sugar powder while the pooris are hot for better coating.
• Store in an airtight container; Sakkarpoori stays fresh for up to a month.
• For beginners, it is easier and more fun to prepare this recipe with at least one more person helping.

  

Sakkarpoori is one of those nostalgic traditional sweets that combines crispiness, sweetness, and beautiful flaky layers in every bite. Perfect for festivals, celebrations, or tea-time munching, this homemade dessert is sure to impress your family and guests alike. Once you master the layering technique, you’ll love making this crunchy sweet again and again!