Shankarpali step-by-step recipe with photos.
About this recipe
Shankarpali is a mildly sweet bite-sized snack that literally melts in your mouth. These delicious deep-fried "cookies" are an integral part of our Diwali celebrations. They can be prepared ahead of time and stays fresh for up to 10 days when stored in an air-tight container.
There are two versions of this dish – one sweet cookie-like and another savoury. And both are our favourites. Click here for savoury shankarpali recipe.
Plain flour: Plain flour or maida is the main ingredient.
Ghee: Ghee makes the shankarpali crispy.
Milk: Use whole milk for best tasting shankarpali.
Sugar: You can use either plain or raw sugar them.
Semolina: Semolina adds a great texture.
To make them, I heat together milk and ghee. I then add sugar, a pinch of salt, and flours to knead it into a stiff dough. I let the dough rest for a while and then roll it into a thick disc. I cut small squares out of it and deep-fry in oil. They are mildly sweet and pairs very well with tea or coffee.
Tips for making best shankarpali
Make sure the dough is stiff. If the dough is soft, the shankarpali won’t be crunchy.
Heat the milk just enough to melt the ghee and sugar. Do not bring the milk to a boil.
Fry them on medium heat. Else they will not cook through completely.
Let the shankarpali cool down completely before storing. If not, they will turn soggy.
Do not overcrowd the pan when frying.
Make a large batch and store them in airtight containers. They stay fresh for 7-10 days. A very handy weekday snack too!
- is very easy to make and suitable for beginners
- can be made in less than 30 minutes
- stays fresh for up to 10 days when stored in an air-tight container
Step by step instructions
1. Heat ghee and milk together, add sugar, salt, and semolina
2. Add flour and knead
3. Roll into thick discs and cut using a pizza cutter
4. Fry them in batches
5. Fry until golden brown
6. Cool completely and store
- 5 tablespoon ghee
- ¼ cup milk
- ¼ cup sugar
- 1-1¼ cup plain flour
- A small pinch salt
- 1 tablespoon semolina
- Oil for deep frying
- In a saucepan, mix together milk and ghee. Heat on medium flame until the ghee melts
- Remove from flame and mix the sugar, salt, and semolina into it. Let the sugar dissolve completely
- Slowly add the flour into the mixture and knead together into a stiff dough
- Cover with a damp kitchen towel and let the dough rest for 30 minutes
- Knead the dough again for a couple of minutes. Divide them roughly into 4 equal parts
- Roll out the dough into thick discs
- Cut into small squares using a pizza cutter or knife
- Rest the cut shapes for 15 minutes
- Heat oil in a deep fry pan or fryer. Once the oil is hot enough, fry the shankarpali in batches on medium heat until they are golden brown
- Drain on a kitchen towel and cool completely
- Store in airtight containers
- The dough has to be stiff. If the dough is soft, the shankarpali won’t be crunchy
- Take care not to fry sharkarpali on high heat. Else they will not cook through completely
Click here to watch shankarpali web story.