Shankarpali: A Festive Sweet & Crunchy Delight

Name: How to Make Shankarpali: A Festive Sweet & Crunchy Delight | Easy & Delicious Shankarpali: A Festive Sweet & Crunchy Delight Recipe
Total time: 15 min
Yield: 1
Cuisine: gujarat

Shankarpali (also known as Shakkarpara) are bite-sized, deep-fried Indian sweet bites made with flour, ghee, and sugar. Crisp, golden, and mildly sweet, they are a must-have snack during Diwali and other festive occasions.

prep time 15 Mins

cook time 25 Mins

chef Ankita Singh

Shankarpali is a traditional Maharashtrian and Gujarati festive snack, prepared especially during Diwali. These diamond-shaped bites are made with a simple dough of all-purpose flour, ghee, milk, and sugar. The dough is rolled out, cut into small pieces, and deep-fried until golden brown.

The result is a crisp yet slightly soft-on-the-inside snack that melts in the mouth. Its mild sweetness makes it addictive without being overwhelming. Some versions are purely sweet, while others are mildly salted for a sweet-salty balance.

Since it stores well for weeks, Shankarpali is often made in large batches during festivals and kept in airtight containers for tea-time munching. It pairs wonderfully with chai or coffee and is loved by both kids and adults.

Step 1

Prepare Dough

In a mixing bowl, combine warm ghee and powdered sugar. Mix well until smooth.
Add flour and a pinch of salt, mixing until crumbly.
Gradually add milk and knead into a stiff yet pliable dough. Rest for 15–20 minutes, covered.

Step 2

Roll & Cut

Divide dough into portions and roll out each into a thick disc (about ¼ inch thick).
Using a knife or pizza cutter, cut into diamond or square shapes.

Step 3

Fry Shankarpali

Heat oil/ghee in a kadhai over medium flame.
Fry the pieces in batches, stirring gently, until golden brown.
Remove on paper towels to drain excess oil.

Step 4

Cool & Store

Allow to cool completely before storing in an airtight container.

Shankarpali: A Festive Sweet & Crunchy Delight

Tips and Tricks

Fry on medium heat — if oil is too hot, shankarpali will brown outside but stay raw inside.
Knead dough to a stiff consistency; too soft dough will absorb more oil.
Add a few drops of vanilla or cardamom powder for extra flavour.
Store only after cooling — moisture makes them soft.
For a healthier version, bake at 180°C for 15–18 minutes instead of frying.

Frequently Asked Questions

Yes, you can make a savoury version by adding salt, carom seeds, and pepper instead.

Up to 2–3 weeks when stored in an airtight container.

Over-kneading or frying on very low flame can make them hard. Keep flame medium and dough firm but not tough.

Yes, but the texture will be slightly denser and less crumbly than traditional ones.

Calories 210 Kcal

Total Fat 9 g

Carbs 30 g

Protein 3 g

ESSENTIAL ITEMS

2 cups All-purpose flour (maida)

0.5 cup Powdered sugar

0.25 cup Ghee

0.5 cup Milk

ml oil or ghee

OPTIONAL

1 pinch Salt

Recipe by:

Ankita Singh

255 Recipes

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Shankarpali: A Festive Sweet & Crunchy Delight

Tips and Tricks

Frequently Asked Questions

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