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 shankarpali, 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 the sharkarpali 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 overcrown 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 air-tight container
Shankarpali step-by-step recipe with photos
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