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Shankarpali in a blue bowl on burlap cloth with Diwali lamp on side

Shankarpali Recipe (Shakarpara)

Shweta Arora
Shankarpali or Shakarpara is a sweet and crispy Maharashtrian snack made with 4 basic ingredients flour, ghee, sugar, and milk. These crunchy flaky cookies are usually made for Diwali festival and make the perfect tea-time snacks!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine Indian
Servings 8
Calories 133 kcal

Equipment

Ingredients
  

  • 2-3 tablespoons ghee melted
  • ¼ cup granulated white sugar
  • ¼ cup milk
  • 1¼ cup all-purpose flour (maida) 150gms
  • ¼ teaspoon cardamom powder
  • ⅛ teaspoon salt adjust to taste
  • 2 cups oil/ghee or as required for deep frying

Instructions
 

Make the dough

  • In a saucepan heat milk, ghee, and sugar on medium heat until sugar dissolves. Keep aside to cool. You can also microwave it for 30-45 seconds.
  • In a large mixing bowl, sift the all-purpose flour, salt, and cardamom powder. Mix to combine.
  • Add the cooled ghee and milk sugar mixture and knead to make a soft firm dough that is not sticky.
    Note: The dough might feel wet like it needs more flour. Keep kneading and it should turn nonsticky.
  • Rest the dough for 5-10 mins. The dough will firm up and become stiff/tight as the ghee starts to solidify.

Making Shankarpali

  • Knead the rested dough once again and divide it into 2-3 parts. Knead each part and form a ball. 
  • Take one ball and roll it into a slightly thick 5-6 inch circle. If the rolled dough doesn't look smooth, don't worry. It is normal to have cracked edges.
  • Using a karanji cutter or knife or pizza cutter, make 1-inch apart vertical lines and then horizontal to make squares (or diamonds). For diamond shape, cut horizontally 1 inch apart at an angle.
  • Discard the edges and join them to form another ball. Transfer the perfect square or diamonds to a plate lined with parchment paper, make sure they are separated and not sticking.
  • Keep them covered with a wet cloth to prevent from drying.
  • You can either fry them in batches or make all the remaining balls in a similar manner and then fry all at once.

For Frying:

  • Test oil by adding one small dough. It should rise up slowly if it doesn’t then heat it more. If it turns brown too quickly then reduce the heat and let the oil cool and bit and test again.
  • Heat oil on medium heat and fry in batches. Do not overcrowd. If they are browning too quickly reduce the heat to medium-low.  Keep adjusting as needed.
  • Fry stirring frequently until they are golden brown on both sides.
  • Drain using a slotted spatula to make sure all the oil drains off.
  • Remove on a paper towel-lined plate and continue frying the remaining batches.
  • Khuskhushit shankarpali is ready!! Allow to cool completely and then store in an airtight container. These stay good at room temperature for 3-4 weeks. Enjoy for snack or as dessert!

Video

Notes

Tips for those crispy flaky melt in mouth shankarpali (Shakarpare) : 
  • Ghee is an important ingredient that makes shankarpali crispy, and flaky and gives that melt-in-mouth texture so don't skip it. At the same time, don't add more than 3-4 tablespoons of melted ghee to this recipe. Too much ghee can cause shankarpali to be too greasy and can even melt or break while frying. 
  • While making dough, don't add hot liquid, cool it to lukewarm, and then use.
  • The dough should be soft or pliable yet stiff. It shouldn’t be too dry (it's okay to have cracks) or wet. If the dough is too soft, shankarpali won't be crunchy.
  • If required, adjust the flour/liquid quantity so it forms a soft stiff dough. If the dough feels dry, add a touch (a teaspoon) of milk or water and knead. Similarly, if it feels too wet, add a touch of flour (a tablespoon) and knead until the right consistency is reached.
  • This shankarpali is mildly sweet and we like it this way. If you prefer more sweet adjust the sugar quantity. 
  • Roll the dough slightly thick, not too thick or thin.  
  • Fry in batches (do not overcrowd) and on medium-low heat for those crispy flaky shankarpali.
  • Frying on high heat will cause them to brown quickly from the outside and the inside will remain uncooked. Keep adjusting the heat as needed while frying.
Substitution 
  • You can replace all-purpose flour with wheat flour in a 1:1 ratio or use a mix of both 50:50 ratios. 
  • Similarly, sugar can be replaced with powdered jaggery.
  • Both these substitutions will cause the color, taste, and texture to vary. 
Baking/Airfrying: 
  • To bake/Airfry shankarpali, preheat oven to 350°F. Place them in a single line on a parchment-lined baking tray and bake for 10-15 mins rotating halfway through until golden. Remove and cool on a rack. Once completely cool store airtight.

Nutrition

Calories: 133kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 40mg | Potassium: 33mg | Fiber: 1g | Sugar: 7g | Vitamin A: 12IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg
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