Shankarpali is a lightly sweet Maharashtrian snack that is basically deep-fried crispy biscuits. Make this crispy crunchy snack for your tea time or for festivals like Holi, Diwali, etc using my no-fail recipe.
Here are some more snack recipes that you might like – Makhana Namkeen, Namak Para, Honey Roasted Nuts, Cornflakes Chivda, Cornflakes Namkeen, Nimki, and Methi Mathri.
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About This Recipe
Shankarpali is a crispy (khuskhushit), flaky, and lightly sweet, deep-fried snack that is very popular in Maharashtra and Karnataka. It is basically deep-fried flour sweet biscuits.
Made using just 5 ingredients, it is a must-make snack for festivals like Holi and Diwali. You can also make it for your tea time and serve it with coffee or tea.
Because of its square shape, it is also called sweet diamond cuts in South India. Don’t confuse it with North Indan Shakkarpare. Although these two are made using similar ingredients, they are very different from each other.
Shakkarpare are flour biscuits coated with crystallized sugar while to make shankarpali, sugar is kneaded along with the flour.
Try my no-fail recipe to make perfect shankarpali each and every time.
This recipe can be easily doubled or tripled. If scaling the recipe, make sure to fry them in batches. If you overload the pan while frying, the shankarpali might not turn perfect.
Ingredients
All-Purpose Flour (Maida) – It makes the base of shankarpali. Use good quality organic maida for the best result.
For a healthy alternative, you can use half whole wheat flour and half all-purpose flour.
Fine Semolina (Barik Sooji) – A little semolina makes it very crispy. Make sure to use fine semolina and not coarse.
Powdered Sugar – Powder the regular granulated sugar in a blender and use it in the recipe. DO NOT use confectioner’s sugar which is also sometimes called powdered sugar. It has cornstarch added to it which might change the texture of shankarpali.
Others – You will also need ghee, milk, and oil or ghee for frying.
Add in a little cardamom powder for extra flavor.
How To Make Shankarpali
Make The Dough
Mix 2 cups of all-purpose flour (maida) and 2 tablespoon fine semolina (barik sooji ) in a large bowl or parat (a large shallow Indian plate).
Heat 2 tablespoon ghee in a small pan over high heat until very hot.
Pour the hot ghee over the flour and mix with a spoon. This is called giving Moyan and it makes the shankarpali crispy and flaky.
Tip – 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 ¾ cup powdered sugar and mix well.
Add milk (approx ½ cup), little by little, and knead to make a slightly tight 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 the cloth.
Cut the circle into 1-inch squares using a knife. Discard the uneven ends and add the dough to the remaining part of the dough.
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.
Tip – 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 in hot ghee and fry on medium-low heat until nicely browned. Keep stirring frequently while frying to ensure even browning. It will take 12-15 minutes for each batch 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 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 for up to 15 days.
Frequently Asked Questions
Yes, you can bake these as well. But keep in mind that when you bake shankarpali, it gets a light brown colour, unlike deep-fried ones which are slightly on the darker side. The baked ones are also less fluffy and crumbly when compared to the deep-fried ones.
To bake, place the prepared shankarpali on a baking tray keeping some space in between. Bake in a preheated oven for about 20 to 25 minutes at 180 degrees C (360 degrees F). Flip them midway. Once baked, let them cool down fully before storing them in an airtight container.
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 inside.
Just like the baking method, place the prepared shankarpali on the tray in a single layer and air fry for about 10 to 12 minutes in a preheated air fryer at 180 degrees C (360 degrees F). Flip them midway.
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Recipe Card
Shankarpali Recipe
Ingredients
- 2 cups all-purpose flour (maida) (240 g)
- 2 tablespoons fine semolina (barik sooji) (20 g)
- 2 tablespoons ghee (30 g)
- ¾ cup powdered sugar (90 g, do not use confectioner's sugar which is also called powdered sugar. Grind the regular powdered sugar in a grinder and use it.)
- ½ cup milk (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 is called giving Moyan and 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 (approx ½ cup), little by little, and knead to make a slightly tight 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 the cloth.
- Cut the circle into 1-inch squares using a knife. Discard the uneven ends and add the dough to the remaining part of the dough.
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 in hot ghee and fry on medium-low heat until nicely browned. Keep stirring frequently 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 for up to 15 days.
Did you make this recipe? Let me know!