Shankarpali
Shankarpali is a Maharashtrian snack that is basically deep-fried, mildly sweet flour biscuits. Use my no-fail recipe to make this crispy snack for tea time or festivals like Holi and Diwali.
Here are some more snack recipes you might like – Roasted Makhana, Namak Para, and Honey Roasted Nuts.
My mom and dad have a habit of drinking evening tea, and they like to have some snacks along with it. In my mom’s house, you will always find a steel dabba (box) full of namakpare or chivda namkeen which she serves with tea. Some years back, her house help, who is Marathi, made a batch of Shankarpali, which we all loved. So now, along with the usual North Indian-style snacks, she also has a dabba of these yummy sweet treats.
My mom learned to make shankarpali from her help, and eventually, I also learned to make these delicious, mildly sweet, deep-fried cookies. In this post, I have tried to write the recipe to make it perfect for whoever tries it out.
Do follow the measurements correctly to get the best result.
About Shankarpali
Shankarpali (Sweet Diamond Cuts, Sweet Tukdi) is a crispy (khuskhushit), flaky, and deep-fried snack very popular in Maharashtra and Karnataka. Because of its square shape, it is also called diamond cuts.
These irresistible bite-sized cookies are mostly made sweet. However, you can also make a savory version. You can check the recipe to make savory shankarpali here.
Made using a few simple ingredients, this popular snack is a must-make for festivals like Ganesh Chaturthi, Holi, Diwali, and special occasions like marriages, get-togethers, etc. You can also make it for your tea time and serve it with coffee or tea.
Try my no-fail recipe to make the perfect shankarpali recipe every time.
Difference Between Shankarpali and Shakarpara
Don’t confuse the sweet shankarpali with the North Indian Shakkar Para. Although these two are made using similar ingredients, they are very different.
Shakarpara are flour biscuits coated with crystallized sugar syrup, while sweet shankarpali is made by kneading sugar with flour.
Ingredients
All-Purpose Flour (Maida) – It makes the base of shankarpali. Use good quality organic maida for the best result.
You can use half whole wheat flour and half all-purpose flour as an alternative.
Fine Semolina (Barik Sooji) – A little semolina makes it crispy. Make sure to use fine semolina and not the coarse one.
Powdered Sugar – To make sweet shankarpali recipe, you will also need powdered sugar. Powder the regular granulated sugar in a blender and use it in the recipe.
DO NOT use confectioner’s sugar, sometimes called powdered sugar. It has added cornstarch, which might change the texture of shankarpali.
You can replace sugar powder with jaggery powder.
Others – You will also need ghee, milk, and oil (or ghee) for frying.
How To Make Sweet Shankarpali
Make The Dough
Mix the following ingredients in a large mixing bowl or parat (a large shallow Indian plate) using your fingers.
- 8.5 oz (240 g) of all-purpose flour (maida)
- 0.7 oz (20 g) of fine semolina (barik sooji)
Heat 1.4 oz (40 g) ghee in a small pan over high heat until very hot.
Pour the hot melted ghee over the flour mixture and mix with a spoon. This process of adding ghee to the flour is called Moyan. It makes the shankarpali crispy and flaky.
Tip – You can replace ghee with oil, but the taste and texture of shankarpali will differ.
Once the mixture is cooled slightly, mix well using your fingers.
Add 3.5 oz (100 g) powdered sugar and mix well.
Add room temperature milk (approx ¼ cup), little by little, and knead to make a slightly stiff dough.
Cover the dough with a dishcloth and keep it aside for 15 minutes.
Shape The Dough
Knead the dough again for 20-30 seconds and divide it into 2 parts.
Roll one part to make a ¼-inch thick circle. Keep the other part covered with a damp cloth.
Cut the rolled dough circle into 1-inch squares or diamond shapes using a knife or a pizza cutter. Remove the uneven ends.
Tip: You can cut the dough into any desired shape. Using cookie cutters in various shapes makes it fun for kids.
Fry The Shankarpali
Heat 3-4 cups of oil or ghee for frying in a pan over medium flame.
Once the ghee is hot, reduce the heat to medium-low.
Tip To Test Oil/Ghee: Drop a small dough into the hot oil/ghee to check if the ghee is perfectly heated. If the dough rises in 5-8 seconds, the ghee is at the right temperature. If it rises soon, let the ghee cool down a bit, and if it takes time to rise, heat the ghee some more.
Add the squares to hot ghee and fry on medium-low heat until golden brown. Use a slotted spatula to stir frequently while frying to ensure even browning. Each batch will take 12-15 minutes to fry.
Note – Keep in mind that shankarpali will continue to brown from the residual heat, so do not over-fry them.
Drain on a plate lined with paper towels. Shankarpali will not be crispy at this stage. They will crisp up once cooled.
Repeat the process with the other part of the dough as well. Make sure to check the temperature of the ghee before adding the next batch.
Cool the shankarpalli entirely and store them in an airtight container at room temperature for up to 15 days.
Frequently Asked Questions
Yes, you can bake these as well. But remember that when you bake shankarpali, it gets a light brown color, unlike deep-fried ones, which are slightly darker. The baked ones are also less fluffy and crumbly than the deep-fried ones.
To bake, preheat the oven to 180°C (360°F). Place the prepared shankarpali on a baking tray which is lined with parchment paper, keeping some space in between. Bake for about 20 to 25 minutes. Flip them midway. Once baked, let them cool down thoroughly before storing them in an airtight jar.
Just like the baking method, place the prepared shankarpali in a single layer on the air fryer tray and air fry for about 10 to 12 minutes in a preheated air fryer at 180°C (360°F). Flip them midway for even frying.
To make perfectly crispy and flaky shankarpali
1. Make sure to measure the ingredients correctly. If the measurements are off, they might not turn flaky.
2. Fry them on medium-low heat. If fried on high heat, they turn brown quickly from the outside but remain raw from the inside.
Pro Tips By Neha
This recipe can be easily doubled or tripled. If scaling up the recipe, make sure to fry the shankarpali in batches. If you overload the pan while frying, the shankarpali might not turn out perfectly.
You can also add a little cardamom powder and sesame seeds while making the dough for sweet shankarpali.
Do not fry shankarpali over high heat; otherwise, they will brown from the outside but will be raw from the inside.
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Shankarpali Recipe (Diamond Cuts)
Ingredients
- 8.5 ounces all-purpose flour (maida) (240 g)
- 0.7 ounce fine semolina (barik sooji) (20 g)
- 1.4 ounces ghee (40 g)
- 3.5 ounces powdered sugar (100 g, do not use confectioners sugar, also called powdered sugar. Grind the regular powdered sugar in a grinder and use it.)
- ¼ cup milk (approximately) (at room temperature)
- oil or ghee (for frying)
Instructions
Make The Dough
- Mix all-purpose flour and semolina in a large bowl or parat (a large shallow Indian plate).
- Heat ghee in a small pan over high heat until very hot.
- Pour the hot ghee over the flour and mix with a spoon. This process of adding ghee to the flour is called Moyan. It makes the shankarpali crispy and flaky.
- You can replace ghee with oil too but the taste and texture of shankarpali will differ.
- Once the mixture is cooled slightly, mix well using your fingers.
- Add powdered sugar and mix well.
- Add milk, little by little, and knead to make a slightly stiff dough.
- Cover the dough with a dishcloth and keep it aside for 15 minutes.
Shape The Dough
- Knead the dough once again for 20-30 seconds and divide it into 2 parts.
- Roll one part to make a ¼ inch thick circle. Keep the other part covered with a damp cloth.
- Cut the circle into 1-inch squares using a knife. Remove the uneven ends.
Fry The Shankarpali
- Heat oil or ghee for frying in a pan over medium heat.
- Once the ghee is hot, reduce the heat to medium-low.
- To check if the ghee is perfectly heated, drop a small ball of dough into the hot ghee. If it rises in 5-8 seconds, then ghee is at the right temperature. If it rises soon, then let the ghee cool down a bit and if it is taking time to rise, then heat it some more.
- Add the squares to hot ghee and fry on medium-low heat until nicely browned. Keep stirring frequently using a slotted spoon while frying to ensure even browning. It will take 12-15 minutes for each batch to fry.
- Keep in mind that shankarpali will continue to brown from the residual heat, so do not over fry them.
- Drain on a plate lined with a paper towel. Shankarpali will not be crispy at this stage. They will crisp up once cooled.
- Repeat the process with the other part of the dough as well. Make sure to check the temperature of the ghee before adding the next batch.
- Cool the shankarpalli completely and store in an air-tight container at room temperature for up to 15 days.