Go Back
+ servings
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
4.84 from 18 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

Ingredients

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 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 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