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

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How to Make Shankarpali
Frying Tips for Shankarpali
Storing
Baked or Air Fryer Shankarpali
Recipe

Diwali has always been my favorite time of year, growing up in a Maharashtrian family! The house would fill with the amazing aromas of my mom's sweet and savory Faral. My absolute favorite? Shankarpali! The true test of success was how perfectly "khuskhushit" (crispy) they turned out. Even today, I stick to my mom's no-fail recipe-and trust me, I'm usually whipping up a second batch within days!

In Marathi households, Faral is a delightful spread of homemade sweet and savory snacks prepared during Diwali, creating a festive atmosphere. In addition to Shankarpali and savory Namak Para, other popular Faral items include Chakli, Rava Ladoo, Besan Ladoo, and Karanjis. Each of these treats adds to the joyous celebrations and brings back cherished memories of family gatherings.

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!!

Bowl of shankarpali with other snacks on teh side

How to Make Shankarpali

A printable recipe card with exact ingredient measurements and instructions can be found at the end of this post.

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.

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 a silicone or a flat spatula, separate the cut shankarpali and place them in a tray.

Tip: You can finish rolling and cutting all the shankarpali before starting to fry them, or do it in parallel. 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.

process shots showing how to roll and cut shankarpali

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 that allows most of the oil to drain out easily.
Tip: Reduce the heat when removing the Shankarpali from the pan. This way, you can take your time, ensuring that the ones left behind don't darken too much.

process shots showing how to fry shankarpali

Step 5 - Repeat Frying

Once the first batch of Shankarpali is removed, increase the heat back to medium to allow the oil to reach the right temperature again. Then, add the next batch of Shankarpali. Continue this process for all the rolled and cut pieces.

Frying Tips for Shankarpali

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.
If you're new to cooking or frying, it's best to start with a frying pan that has a flat base instead of a traditional Kadai, which has a round bottom. A flat-base frying pan provides better stability and even heat distribution, making it easier to control the cooking process.

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.

Baked or Air Fryer Shankarpali

I've experimented with both baking and air-frying Shakarpara using this recipe, and I've found that the baked ones turn out a bit harder. So, I definitely recommend air-frying instead! To air fry, just place the Shakarpara in a single layer in the air fryer tray or basket. Preheat your air fryer to 350 degrees and cook for 8 to 12 minutes, turning them over halfway through for even crispiness. Enjoy the delicious results!

★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!

Recipe

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4.84 from 25 votes

Mom's Foolproof Shankarpali Recipe

A crispy, lightly sweetened snack made with just six simple pantry ingredients! Often prepared for Diwali, these Shakkappara are perfect as make-ahead snacks or tea-time treats. Makes 3 cups.

Prep Time20

Cook Time20

Resting time20

Total Time1

Course: Dessert, Snack

Cuisine: Indian

Servings: 6

Calories: 291kcal

Author: Archana Mundhe

Equipment

Recipe Video

Ingredients

Instructions

Combine Ingredients: In a saucepan, add ghee, milk, and sugar. Cook over low heat, stirring occasionally until the sugar fully dissolves. Once dissolved, let the mixture cool.
Make the Dough: In a mixing bowl, combine all-purpose flour, salt, and vanilla. Gradually add the cooled milk mixture to form a soft dough. Let the dough rest for 20 minutes. Note: The dough will continue to firm up as the ghee solidifies.
Shape the Dough into Shankarpali: Divide the dough into four equal parts and knead each portion into a round ball. Take one ball at a time and roll it into an 8 to 10-inch circle. Use a knife, pizza cutter, or pastry wheel to cut the circle into 1-inch squares or diamonds. Gently separate the cut Shankarpali with a silicone or flat spatula and place them on a tray. (See photos 5-8 for reference.)
Tip: You can either finish rolling and cutting all the Shankarpali before frying or do it simultaneously. If you choose to do it all at once, make sure to separate them into different trays to avoid stacking.
Heat the Oil: In a frying pan, heat oil over medium heat. Before adding the Shankarpali, ensure the oil is hot enough.
Tip: To check the temperature, drop in one piece of Shankarpali or a small piece of dough. It should rise to the surface within 5 to 10 seconds. If it doesn't, let the oil heat up for a few more minutes. If the test piece browns too quickly, the oil is too hot, so lower the heat.
Fry the Shankarpali: Maintain the heat at medium-high. Using a slotted stainless steel spatula, gently add some of the cut Shankarpali to the hot oil. Depending on the size of your frying pan, you can add another handful. Wait about a minute, then lower the heat to medium-low. Fry the Shankarpali on medium-low for 2 to 3 minutes, stirring carefully in the oil. Once they turn golden brown on both sides, remove them using a slotted spoon to allow excess oil to drain.
Tip: Lower the heat while taking them out so you're not rushed, and the ones left in the pan don't darken too much.
Repeat the Process: After removing the first batch, increase the heat back to medium to let the oil temperature rise again. Then, add the next batch of Shankarpali and repeat until all the rolled and cut pieces are fried.
Cool and Store: Allow the Shankarpali to cool completely on a large baking tray. Once cooled, store them in an airtight container. They will stay fresh for at least a month at room temperature and freeze well too!

Notes

Heat the milk just enough for the sugar to melt. This will reduce subsequent cooling time.
I like to use a glass cutting board or silicone baking mat to roll and cut the shankarpali. This makes cleanup easy and also prevents 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.

Air Fryer Shankarpali

Preheat the air fryer to 350 degrees F.
Roll the dough slightly thicker than the normal shankarpali and cut.
Line the air fryer basket with parchment paper.
Place the shankarpali in a single layer and lightly spray oil over.
Air fry at 350 degrees for 8 to 12 minutes turning them over halfway through.

Nutrition

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Filed Under

Snacks Traditional Indian Sweets Stove Top Diwali Indian Festival Foods

Comments

4.84 from 25 votes (12 ratings without comment)