• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Indian

    Easy Shankarpali | Shakkar Para

    Published: Oct 15, 2019 · Modified: Nov 18, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 22 Comments

    186 shares
    Jump to Recipe

    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.

    bowl of shankarpali with other diwali faral
    Jump to:
    • Ingredients
    • How to Make Sweet Shankarpali
    • Tips For Crispy Shankarpali
    • Frying Tips
    • Storing
    • Frequently asked questions
    • Diwali Recipes
    • Recipe

    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! 

    bowls of shankarpali

    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).

    Bowl of shankarpali with other snacks on teh side

    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).

    process shots showing how to make shankarpali dough

    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).

    process shots showing how to roll and cut shankarpali

    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).

    process shots showing how to fry shankarpali

    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. 

    Fried 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

    What is Shankarpali / Shakarpara / Shakkar para?

    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.

    What is Faral?

    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)

    What do you serve on Diwali?

    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.

    What food is prepared for Diwali?

    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.

    Can Shankarpali be baked or can you make them in an air fryer?

    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:

    1. No-fail Rava laddu, recipe with fresh coconut AKA Narali Pakatale Ladoo
    2. Karanji or Gujia, a sweet treat with aromatic rose coconut filling
    3. Chirote, flaky layered pastry-like treat doused in a rose-cardamom-flavored syrup
    4. 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

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    a large and small bowlof shankarpali
    Print Recipe Pin Recipe Save Saved!
    4.85 from 20 votes

    Shankarpali | Shakkarpara | Shakarpare

    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!
    Makes 3 cups.
    Prep Time20 mins
    Cook Time20 mins
    Resting time20 mins
    Total Time1 hr
    Course: Dessert, Snack
    Cuisine: Indian
    Servings: 6
    Calories: 291kcal
    Author: Archana Mundhe

    Equipment

    • pastry wheel

    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

    Serving: 0.5cup | Calories: 291kcal | Carbohydrates: 49g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 201mg | Potassium: 62mg | Fiber: 1g | Sugar: 17g | Vitamin A: 22IU | Calcium: 22mg | Iron: 2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin
    « Slow Cooker Chicken Tikka Masala
    Easy Paneer Kathi Roll »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Neha says

      October 16, 2019 at 2:10 pm

      What kind of oil do you use for frying?

      Reply
      • Archana says

        October 16, 2019 at 9:58 pm

        Hi Neha, I like to use avocado oil for frying.

        Reply
    2. Banu says

      October 22, 2019 at 12:44 pm

      Can we replace all purpose flour/maida with wheat flour in this recipe?

      Reply
      • Archana says

        October 23, 2019 at 12:01 pm

        yes you can.

        Reply
    3. Medha Rajamanur says

      October 22, 2019 at 5:02 pm

      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 Archana5 stars

      Reply
      • Archana says

        October 23, 2019 at 11:59 am

        Thank you for your feedback Medha. Happy Diwali!!

        Reply
    4. Shalini Kansal says

      April 17, 2020 at 8:58 am

      My shakarpara turned out very hard , is there a way to soften them 🙁
      Thanks

      Reply
    5. sridari says

      July 26, 2020 at 5:24 am

      I blindly followed your instructions and the proportions given and made the best shakarpara ever. Thank you so much for sharing your recipe.5 stars

      Reply
    6. AGS says

      August 09, 2020 at 11:39 am

      Thanks for sharing this recipe. It was super hit at home. I will now try the savoury version.5 stars

      Reply
      • AGS says

        August 09, 2020 at 11:49 am

        I forgot to mention - I also applied a coating of powdered sugar while it was draining on a paper towel.

        Reply
    7. Vaishnavi says

      November 04, 2020 at 11:26 pm

      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.5 stars

      Reply
    8. Sayalee says

      November 08, 2020 at 6:25 pm

      Love this recipe! My son’s favorite.5 stars

      Reply
    9. Sheetu says

      November 13, 2020 at 10:11 am

      Tried it and everyone loved it. Thank u for such a lovely recipe.

      Reply
    10. Usha says

      November 15, 2020 at 1:16 pm

      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!5 stars

      Reply
    11. Barkha says

      November 22, 2020 at 9:59 pm

      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 favorite5 stars

      Reply
    12. Nivedita says

      November 24, 2020 at 9:57 pm

      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).5 stars

      Reply
      • Archana says

        November 24, 2020 at 11:14 pm

        Thank you for the detailed review and your notes!

        Reply
    13. Yolanda Monteiro says

      January 04, 2021 at 8:20 pm

      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.5 stars

      Reply
      • RM says

        March 15, 2021 at 12:11 pm

        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!

        Reply
    14. Smita says

      January 04, 2021 at 9:31 pm

      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.5 stars

      Reply
    15. Shruti says

      November 11, 2021 at 12:28 am

      Came out great !!5 stars

      Reply
      • Archana says

        November 12, 2021 at 10:01 am

        Thank you for the feedback!

        Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • Mumbai Pav Bhaji
    • Instant Pot Chicken Biryani
    • Mushroom Masala
    • Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    186 shares
    • 68