Shankarpali recipe | Sweet Shakarpara recipe is a popular snack that is made during various festivals like Diwali or Holi. You can even make these for everyday munching snacks. They are mildly sweet, crispy, flaky and so addictive! Since these need just a few basic pantry essentials, they are very easy to make 🙂 

Shankarpali recipe | Sweet Shakarpara recipe is a typical recipe from Western and Southern India. It is always made around Diwali and they disappear fast!! They are bite-sized fried cookies and come together with minimal efforts and can be made all year round for snacking too!! 🙂

Shankarpali recipe | Sweet Shakarpara recipe

This is again a recipe from my Mom’s repertoire and it’s absolutely spot on!! The best way to know if they have turned perfect is to bite into one and see the multiple flaky layers! You will simply fall in love with the mild sweetness and that super crispy texture 🙂

Back when I was a kid, my Mom would make so many savories and sweets around Diwali and we would just munch and munch, like literally non-stop! I still wonder where in the world did she find the time to make all the goodies between managing our home, my 2 older sisters, my Dad, his business, and of course me! I loved everything that she made but what I personally loved the most were Khurma or traditional North Indian style Shakarpare. They are quite different from the Maharashtrian version of Shankarpali recipe | Sweet Shakarpara recipe which I am today. This is a recipe which she learned after staying in Mumbai for a while after she got married to my Dad and moved to Mumbai all those years ago!

Shankarpali recipe | Sweet Shakarpara recipe

This Shankarpali recipe | Sweet Shakarpara recipe is a must for Diwali faral (platter of special goodies) in Maharashtra, Goa, and parts of South India too. Other traditional faral goodies include Poha Chivda, Besan Ladoos, Chakli, etc.

If you are looking to try some other recipes for Diwali, then I’ll enlist some links here,
Kaju Katli
Khasti Mathri
Murmura Chuda 
Ghee Mysore Pak
Instant Dhoodh Peda
Instant Kesar Peda 

Let us begin with the recipe, it is very simple but just needs a little technique.

For the Dough
In a large mixing bowl, add warm milk and powdered sugar. Whisk them well.

Shankarpali recipe | Sweet Shakarpara recipe

Then add the melted ghee to the milk and sugar mixture. Whisk again.

Shankarpali recipe | Sweet Shakarpara recipe

Add the sieved all-purpose flour in parts to the ghee and milk mixture. Keep mixing with a whisk as you add the all-purpose flour.

Shankarpali recipe | Sweet Shakarpara recipe

Once all the all-purpose flour is mixed with wet ingredients, make a dough with gentle hands. Let the dough for 1 hour. Do not miss this step else it will be difficult to roll the dough. It is an important step.

Shankarpali recipe | Sweet Shakarpara recipe

The dough with absorb all the moisture and look rested after 1 hour. Now knead it for a minute to smoothen it.

Shankarpali recipe | Sweet Shakarpara recipe

Shaping and Cutting –
Divide the dough into 4 equal parts. Roll each part to a thickness of 4mm or 5mm. Cut them into squares using a knife of a cutter rolling pin.

Shankarpali recipe | Sweet Shakarpara recipe

Roll out ad cut all the portions of the dough. Spread out all the cut out pieces on a large plate and make sure they don’t overlap each other.

Shankarpali recipe | Sweet Shakarpara recipe

To Fry and Store –
Heat oil in a wok. Once the oil is hot, lower the flame to low-medium. Now drop 15-17 pieces at a time and let them fry on low heat until they turn golden brown. You can fry in larger batches if you are using a larger wok.

Drain the fried pieces on kitchen paper. Let them cool down completely before storing them in airtight containers. The Shankarpali keeps fresh for 12-15 days if stored properly.

Shankarpali recipe | Sweet Shakarpara recipe

Shankarpali recipe | Sweet Shakarpara recipe
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Shankarpali recipe | Sweet Shakarpara recipe

Shankarpali recipe | Sweet Shakarpara recipe is basically a mildly sweet fried cookie that is popularly made during Diwali, Holi, or for everyday snacking. They are easy to make and taste so yummy! 

Course Snack, Tea Time
Cuisine Goan, Indian, Maharashtrian
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 1/2 cup warm milk
  • 1/2 cup + 2 tbsp powdered sugar
  • 1/2 cup melted ghee
  • 2 cup all-purpose flour/ maida add extra to dust if needed
  • oil to fry

Instructions

For the Dough -

  1. In a large mixing bowl, add warm milk and powdered sugar. Whisk them well.

  2. Then add the melted ghee to the milk and sugar mixture. Whisk again. 

  3. Add the sieved all-purpose flour in parts to the ghee and milk mixture. Keep mixing with a whisk as you add the all-purpose flour.

  4. Once all the all-purpose flour is mixed with wet ingredients, make a dough with gentle hands. Let the dough for 1 hour. Do not miss this step else it will be difficult to roll the dough. It is an important step. 

  5. The dough with absorb all the moisture and look rested after 1 hour. Now knead it for a minute to smoothen it.

Shaping and Cutting -

  1. Divide the dough into 4 equal parts. Roll each part to a thickness of 4mm or 5mm. Cut them into squares using a knife of a cutter rolling pin. 

  2. Roll out ad cut all the portions of the dough. Spread out all the cut out pieces on a large plate and make sure they don't overlap each other. 

To Fry and Store -

  1. Heat oil in a wok. Once the oil is hot, lower the flame to low-medium. Now drop 15-17 pieces at a time and let them fry on low heat until they turn golden brown. You can fry in larger batches if you are using a larger wok. 

  2. Drain the fried pieces on kitchen paper. Let them cool down completely before storing them in airtight containers. The Shankarpali keeps fresh for 12-15 days if stored properly. 

Love,
Shreya

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Shankarpali recipe | Sweet Shakarpara recipe

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