Shankarpali or Shakarpara is a crispy and lightly sweetened snack prepared using just six basic pantry ingredients! Typically made in Indian homes around Diwali, these irresistible bite-sized sugar cookies can be prepared ahead of time and make for a perfect tea-time snack.
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Growing up in a Maharashtrian family, I always looked forward to Diwali. As my mom made different sweet and savory treats, the entire house would come alive with delightful aromas. Shankarpali is my favorite and the measure of its success is determined by how “khuskhushit” or crispy they turn out. To this day, I rely on my mother's no-fail Shankarpali recipe and I am usually making round two within a few days!
My kids love the sweet Shankarpali and I make them throughout the year as a quick snack. There are many variations of the sweet shankarpali recipe, and I am so excited to share my mom's easy shakarpara recipe that I grew up eating.
Ingredients
The main ingredients in Shankarpali are all-purpose flour or maida, sugar, and ghee. Shakkar para for some is a very versatile snack and comes in a savory version too. Popularly known as namak para or Tukdi as it is referred to in some parts of South India, the savory snack replaces sugar with red chili powder and ajwain (carom seeds).
How to Make Sweet Shankarpali
Step 1 - Make the Dough
Add ghee, milk, and sugar to a saucepan. Cook on low heat, stirring occasionally until the sugar completely dissolves. Allow it to cool. In a mixing bowl add all-purpose flour, salt, and vanilla. Gradually add the cooled milk mixture to form a soft dough. Allow the dough to rest for 20 minutes. Note: The dough will continue to harden as the ghee starts to solidify (photos 1 - 4).
Step 2 - Roll and Cut
Divide the dough into 4 parts and knead each part to form a round ball. Take one dough ball at a time and roll it into an 8 to 10-inch circle. Cut into 1-inch squares or diamonds using a knife, pizza cutter, or a Karanji cutter. Using silicon or a flat spatula separate the cut shankarpali and place them in a tray (photos 5 - 8).
Note: You can finish rolling and cutting all the shankarpali before starting to fry them or do it parallelly. If you are rolling and cutting them all at once make sure to separate them in different trays so there is not much overlapping, so they do not stick to each other.
Step 3 - Test the Oil
Heat oil in a frying pan on medium heat. Before adding the shankarpali make sure the oil is really hot. Tip - To check for the right temperature, add one shankarpali or a small piece of dough to the oil. It should start rising up in 5 to 10 seconds, if not allow the oil to heat up for a few more minutes. If the test dough turns brown in a few seconds you know the oil is too hot, so lower the heat.
Step 4 - Fry Shankarpali
Keep the heat on medium-high. Using a slotted stainless steel spatula pick some of the cut shankarpali and add them to the hot oil. Depending on how big your frying pan is you can add another handful of cut shankarpali to the hot oil. Wait for a minute and then lower the heat to medium-low. Fry the shankarpali on medium-low heat for 2 to 3 minutes as you carefully stir them in the oil. Once they turn golden brown on both sides, take them out with a slotted spoon. A slotted spoon allows most of the oil to drain out. Tip - You may want to lower the heat while taking out the shankarpali. This way you are not rushed to take them out and the ones left behind in the pan do not become darker (photos 9 -12).
Step 5 - Repeat Frying
Once the first batch of shankarpali is out, increase the heat back to medium and allow the oil temperature to rise up again. Then add the next batch of shankarpali. Repeat for all the rolled and cut shankarpali.
Tips For Crispy Shankarpali
- Heat the milk just enough for the sugar to melt. This will reduce subsequent cooling time.
- I like to use a glass cutting board to roll and cut the shankarpali. This makes cleanup easy and will prevent the countertops from getting scratch marks.
- Do not fry the shankarpali on very high heat. Fry each batch on medium-low heat to perfect golden color. Frying on high heat may result in the outsides turning brown without making the Shankarpali crisp.
- Make sure to lower the heat when taking out the fried Shankarpali and then increase the heat to medium-high to bring up the oil temperature before adding the next batch.
- Drain the fried shankarpali on a paper towel to remove excess oil, if any.
- Allow the Shankarpali to cool down completely before storing them. This ensures they remain crisp for a long time.
Frying Tips
As you probably know from the recipes I have shared in the past, I am not big into frying. Looking at a pot of hot oil makes me nervous. Over the years I have used a few tricks that have made me a bit more comfortable with frying.
My biggest tip is to keep the frying pan on the back burner which is further away from you. This can prevent any accidents, especially with little kids around.
The second tip is to use a good frying pan with a flat base instead of a traditional Kadai which has a round base.
Storing
Allow the shankarpali to completely cool on a large baking tray. Once cooled, store in an airtight container. These shankarpali will stay good for at least a month at room temperature. They also freeze well.
Frequently asked questions
Shankarpali are crispy, flaky sweet sugar cookies made in Indian homes during festivals like Holi or Diwali. They are made using basic pantry ingredients, and are super easy to make for a quick and delightful snack.
Faral is a mouth-watering spread of homemade sweet and savory snacks prepared in Marathi households during Diwali. Other Diwali faral items include chakli, rava ladoo, (list of other things you may have posted earlier)
Almost every household in India whips up an assortment of traditional Diwali faral. Friends and relatives are greeted with sweets such as ladoos, karanjis, shankarpalis, chaklis, etc. in addition to a few store-bought Indian sweets. Chaat items are also commonly served to guests.
Diwali is the biggest and the most important festival celebrated all over India and it is really a time to binge on your favorite foods. Apart from the usual Diwali Faral recipes, a variety of specialty foods such as kheer, Gulab Jamun, Masale Bhaat, and Puran Poli amongst many others are served.
I have tried baking and also air-frying shakarpara with this recipe. The final shakarpara is a bit harder than the traditional ones but still equally delicious. To bake or air fry simply place them in a single layer on a parchment-lined baking tray. Place the tray in a preheated oven or air fryer at 350 degrees for 10 to 12 minutes turning them over halfway through.
Diwali Recipes
Did you enjoy these tasty shankarpali? Here are a few of my favorite Diwali treats:
- No-fail Rava laddu, recipe with fresh coconut AKA Narali Pakatale Ladoo
- Karanji or Gujia, a sweet treat with aromatic rose coconut filling
- Chirote, flaky layered pastry-like treat doused in a rose-cardamom-flavored syrup
- Mom's special Saranachi Puri AKA Sanjori or Satori is sweet puri stuffed with delicious coconut and jaggery filling laced with cardamom and nutmeg.
Want to know more about Diwali and how we celebrate in my family? Check out this post I wrote on How I celebrate the 5 days of Diwali, my Rituals, and Traditions!!
Are you hosting a Diwali party this year? Or simply looking for an Indian-themed Party Menu? Here is an EASY vegetarian and non-vegetarian Indian menu idea:
Indian Vegetarian Party Menu
- Palak Paneer - paneer in spinach sauce
- Daal Makhani - creamed black lentils and red kidney beans
- Whole wheat Parathas - homemade parathas or store-bought Naan
- Veg Biriyani - quick and easy Instant Pot recipe
- Pineapple Sheera - fresh pineapple cooked in creamy semolina
- Beetroot raita - a cooling yogurt side dish to complement the spices
Indian Non-Vegetarian Party Menu
- Butter Chicken - a healthier version of restaurant-favorite chicken curry
- Malabar Shrimp - spicy South Indian style shrimp curry
- Parathas - plain parathas go really well with Indian food or store-bought Naan
- Chicken Biryani - my most popular Instant Pot recipe
- Carrot Halwa - easy to make and loved by all 'gajar ka halwa'
- Spicy mango cucumber salad - flavor bursting salad that compliments Indian food
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
Shankarpali | Shakkarpara | Shakarpare
Equipment
Ingredients
- ¼ cup ghee
- ⅓ cup milk
- ½ cup sugar
- 2 cups all purpose flour
- ½ teaspoon salt
- ½ teaspoon vanilla extract optional
- Oil for frying 1 to 1.5 cups
Instructions
- Add ghee, milk, and sugar to a saucepan. Cook on low heat, stirring occasionally until the sugar completely dissolves. Allow it to cool. In a mixing bowl add all-purpose flour, salt, and vanilla. Gradually add the cooled milk mixture to form a soft dough. Allow the dough to rest for 20 minutes. Note: The dough will continue to harden as the ghee starts to solidify.
- Divide the dough into 4 parts and knead each part to form a round ball. Take one dough ball at a time and roll into an 8 to 10-inch circle. Cut into 1-inch squares or diamonds using a knife, pizza cutter, or a pastry wheel. Using silicon or a flat spatula separate the cut shankarpali and place them in a tray. (photos 5 – 8).
- Note: You can finish rolling and cutting all the shankarpali before starting to fry them or do it parallelly. If you are rolling and cutting them all at once make sure to separate them into different trays so there is not much stacking.
- Heat oil in a frying pan on medium heat. Before adding the shankarpali make sure the oil is really hot. Tip – To check for the right temperature, add one shankarpali or a small piece of dough to the oil. It should start rising up in 5 to 10 seconds, if not allow the oil to heat up for a few more minutes. If the test dough turns brown in a few seconds you know the oil is too hot, so lower the heat.
- Keep the heat on medium-high. Using a slotted stainless steel spatula pick some of the cut shankarpali and add them to the hot oil. Depending on how big your frying pan is you can add another handful of cut shankarpali to the hot oil. Wait for a minute and then lower the heat to medium-low. Fry the shankarpali on medium-low heat for 2 to 3 minutes as you carefully stir them in the oil. Once they turn golden brown on both sides, take them out with a slotted spoon. A slotted spoon allows most of the oil to drain out. Tip – You may want to lower the heat while taking out the shankarpali. This way you are not rushed to take them out and the ones left behind in the pan do not become darker.
- Once the first batch of shankarpali is out, increase the heat back to medium and allow the oil temperature to rise up again. Then add the next batch of shankarpali. Repeat for all the rolled and cut shankarpali.
- Allow the shankarpali to completely cool on a large baking tray. Once cooled, store in an airtight container. These shankarpali will stay good for at least a month at room temperature. They also freeze well.
Pro Tips
- Heat the milk just enough for the sugar to melt. This will reduce subsequent cooling time.
- I like to use a glass cutting board to roll and cut the shankarpali. This makes cleanup easy and also prevents from the countertops from getting scratched.
- Do not fry the shankarpali on very high heat. Make sure each batch is slowly fried on medium-low heat to a perfect golden color. Frying on high heat may result in the outsides turning brown without making the Shankarpali crisp.
- Make sure to lower the heat when taking out the fried Shankarpali and then increase the heat to medium-high to bring up the oil temperature before adding the next batch.
- Drain the fried shankarpali on a paper towel to remove excess oil, if any.
- Allow the Shankarpali to cool down completely before storing them. This ensures they remain crisp for a long time.
Video
Nutrition
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Neha says
What kind of oil do you use for frying?
Archana says
Hi Neha, I like to use avocado oil for frying.
Banu says
Can we replace all purpose flour/maida with wheat flour in this recipe?
Archana says
yes you can.
Medha Rajamanur says
Just make a tray full and each and every shankarpali is savory, khuskhushit! Close your eyes (not literally) and follow the recipe ;). Thanks to mom and Archana
Archana says
Thank you for your feedback Medha. Happy Diwali!!
Shalini Kansal says
My shakarpara turned out very hard , is there a way to soften them 🙁
Thanks
sridari says
I blindly followed your instructions and the proportions given and made the best shakarpara ever. Thank you so much for sharing your recipe.
AGS says
Thanks for sharing this recipe. It was super hit at home. I will now try the savoury version.
AGS says
I forgot to mention - I also applied a coating of powdered sugar while it was draining on a paper towel.
Vaishnavi says
I tried this shankarpale recipe with variations i used ashirwad atta in it and instead of deep frying I baked it in oven at 40O for 25 minutes and let it cool down in the oven and it turned out really good.
Sayalee says
Love this recipe! My son’s favorite.
Sheetu says
Tried it and everyone loved it. Thank u for such a lovely recipe.
Usha says
The title is correct - this recipe is very easy! I’ve never made Shakkar Para before and have been wanting to try, so of course I tried for Diwali this year. I did attempt to bake half the batch but wasn’t paying attention and they got...ummm...well done, let’s say! So I fried the rest and should have done that from the start. Light and crunchy and a perfect treat. And a hit with my son who is a picky eater!
Barkha says
Thanks Archana for the recipe. Very easy to follow. Shankarpare disappeared in a jiffy had to make a second batch as it was my family’s favorite
Nivedita says
These were the shankarpali of my dreams. I did something incredibly stupid while measuring for a double recipe, but was able to recover - I thought I was definitely going to get hard-teeth-breaking shankarpali as a result, but nope they were fantastic. I laughed out loud at your note that these will keep for a month in an airtight container. Good luck with that! If any remain in the box past a few days to test that theory, I feel sorry for you.
Note to anyone making this for the first time: This dough is so greasy that it looks wet. Don't worry, you don't need to add more flour to make it stiffer. Second, mix only as much dough as you can roll out and fry the same day. Since I doubled the recipe, I had to put half the dough in the fridge for a day or two and the second round were distinctly less khuskhushit (flaky).
Archana says
Thank you for the detailed review and your notes!
Yolanda Monteiro says
I made these today using half the quantity of each ingredient. My dough didn't turn out "soft" as you said it should, but the shankarpalis turned our great. I had to use a little water to knead the flour since the milk/ghee/sugar mixture wasn't enough to form the dough. The water could be the reason for the dough not being soft. Thanks for sharing your recipe Archana.
RM says
I had the same experience with halved proportions. But with whole proportions the recipe was perfect! Will make this with whole proportions only going forward because they turn out so delicious, they don't last very long. Thank you Archana!
Smita says
Thanks Archana for sharing the recipe. Came out pretty well. I tried both baking and frying. And believe me baking came out too good. My son likes the baking version more than frying.
Shruti says
Came out great !!
Archana says
Thank you for the feedback!