Easy Shankarpali | Shakkar Para

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.

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 was my favorite and the measure of its success was determined by how “khuskhushit” or crispy they turned out. To this day, I rely on my mothers no fail Shankarpali recipe and I am usually making round two within a few days! 

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 chilli powder and ajwain (carom seeds).

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.

Ministry Of Curry’s Pro tips for making crisp 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 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.

And here is some info on my new favorite frying pan:

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. For years I have used my Indian Kadai for frying until I started using a flat frying pan sent to me by Mealthy!

This summer as I was working on my Diwali recipes to share with you guys, I received a beautiful stainless steel frying pan (affiliate link) from Mealthy to test. Note: This is not a sponsered post.

Over the summer while my mom was visiting, we tested and tried many recipes using this pan. And I am LOVING this frying pan. The stainless steel pan took away my fear of frying and gave me so much confidence. Look out for a lot more recipes coming your way using this pan!

It has a sturdy flat base which keeps it well balanced on the stove top or glass cook top. The handle stays cool throughout the frying cycle and makes it easier to move the hot pan. The pan has a perfect height of 3 inches and is 10 inches wide which means I can fry a lot more at a time reducing the cooktime tremendously.

The pan is easy to clean and dishwasher safe. With all the cooking I did with mom, my pan needed a little TLC. And, I am happy to report that with the help of Bar Keepers Friend my pan looks like new again!

I am also thrilled to shared that Mealthy has offered a discount on this already competitively priced pan. Simply use coupon code “MINISTRYOFCURRY” to get $10 off on the frying pan or other the Mealthy products.

Here are more techinal details from Mealthy on the pan:

• The pan is 3 millimeter thick, with a 5 layer composite construction providing an ultimate frying experience.
• The stainless steel outer layers protects against corrosion while aluminum core layers provide for even heating and heat retention.
• The ergonomic, hollow-core stainless steel handle stays cool to the touch when cooking on your stovetop.
• Backed by a lifetime warranty.
• Dishwasher and oven safe.
• Works on Ceramic, gas, induction and electric stoves

And now back to the shankarpali recipe!!!

Step by step recipe on 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 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 into a 8 to 10 inch circle. Cut into 1 inch squares or diamonds using a knife, pizza cutter or a Karanji cutter. Using a silicon or 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 parallely. 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 shaknarpali 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. 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. 

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:

Did you enjoy these tasty shankarpali? Here are few more of my favorite Diwali faral recipies:

1. No-fail Rava laddu, recipe with fresh coconut AKA Narali Pakatale Ladoo
2. Layered Karanji or Gujia, a sweet treat with aromatic rose coconut filling
3. Mom’s special Saranachi Puri AKA Sanjori or Satori, are sweet puri’s stuffed with delicious coconut and jaggery filling laced with cardamom and nutmeg.

Want to know more about Diwali and how it is celebrtated 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
• Beet root raita – a cooling yogurt sidedish to compliment the spices

Indian Non Vegetarian Party Menu

• Butter Chicken – healthier version of resaurant 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 busrting salald that compliments Indian food

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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

Keyword: diwali faral, diwali snack

Servings: 6

Calories: 291kcal

Author: Archana Mundhe

Ingredients

• 1/4 cup ghee
• 1/3 cup milk
• 1/2 cup sugar
• 2 cups all purpose flour
• ½ teaspoon salt
• 1/2 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 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 a 8 to 10 inch circle. Cut into 1 inch squares or diamonds using a knife, pizza cutter or a Karanji cutter. Using a silicon or 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 parallely. If you are rolling and cutting them all at once make sure to sperate them in 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 shaknarpali 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. 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

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