Sweet Shankarpali Recipe

Shankarpali are delicious, crispy, crumbly, slightly sweet, golden-brown snacks made using pantry ingredients.  Follow my recipe, and you will know how to make Sweet Shankarpali for this Diwali.

These traditional deep-fried cookies are a must-have as a festive snack for occasions like Diwali, Ganesh Chaturthi, Nag Panchami, weddings, and thread ceremonies. The best thing is that they are surprisingly easy to make, even for beginners.

I grew up in an age when sweets and savouries were made at home for every festival. We initially ate them as youngsters, but we helped my mom make them as we grew up. I vividly remember making Chakli, Shankarpali, Karachikai, and Chiroti, Poha Chivda . 

I was always tasked with frying these up and handing out tea. My younger sister helped make and roll out the dough, add the filling, etc. So, I needed validation that the recipe I had in mind was Amma's. 

I called and asked her for the recipe. She said," Are you okay? This is the easiest recipe," and rattled out the ingredients and the method, and so today, I have another one of my mother's traditional recipes on my blog. 

Jump to:

• So What Is Shankarpali?
• Ingredients for Shankarpali
• Method
• How to Fry Crispy Shankarpali
• Substitutions  for Shankarpali
• Variations
• Equipment 
• Storage Tips for Shankarpali  
• Protip for Shankarpali
• FAQ for Shankarpali
• Related Recipes for Shankarpali
• Pairing Recipes for Shankarpali
• Sweet Shankarpali Recipe

So What Is Shankarpali?

Shankarpali, a popular Indian snack, can be sweet or savoury, depending on personal taste.

The sweet version is made from a simple dough of all-purpose flour, sugar, Ghee (clarified butter), and milk. These ingredients are mixed, rolled out, and then cut according to your preference into small diamond or square shapes. Then, these pieces are deep-fried until crisp and golden brown. 

The healthier version is baking them, but we can discuss that some other day.

A well-made Shankarpali is crunchy on the outside, but the centre or inside is soft and slightly crumbly. It will be difficult just to taste and stop with this addictive snack. 

Mildly sweet, it pairs well with Adrakwali chai or coffee. Pack some in the "dabba" for the little one or workplace to enjoy as a snack anytime. Since they are homemade, you know the ingredients are all good and okay, not so healthy, but there are no additives.

Ingredients for Shankarpali

These are the simple pantry ingredients needed for measures. Please check the recipe card.

• Flour: Traditionally, all-purpose flour (maida) gives the Shankarpali its soft and flaky texture. 
• Ghee: Ghee or clarified butter is the star ingredient in Shankarpali. It gives the dish its rich, soft, flaky, melt-in-the-mouth texture. 
• Sweetener: Sugar is the sweetener in Shankarpali; both the flavour and texture depend on it.  
• Binder: I use dairy milk to bind my ingredients together. It gives the Shankarpali a richer flavour and texture.
• Salt: A pinch of salt enhances the flavours of Shankarpali and balances the sweetness of the sugar. Though optional, I recommend that you do not skip salt.
• Rava: Sooji (Suji) is an optional ingredient that requires just a teaspoon but gives a lovely crunch. 

Method

• Mix the flour, rava and salt in a bowl. Set aside.
• Heat the milk and dissolve the sugar and Ghee. Cool the milk to lukewarm.
• Add the flour mixture gradually until you get a smooth, pliable, non-sticky dough. Remember that the dough will dry up later as the liquids are absorbed.
• Rest the dough for 30 minutes.
• Roll out the dough and cut it into diamonds or squares.
• Fry them in hot oil until golden brown.
• Drain, cool and store in an airtight container.

How to Fry Crispy Shankarpali

One secret to making these crisp Shankarpali, called Diamond Bites in South India, is frying them right.

• Traditionally, Ghee is used to fry. Its high smoking point makes it ideal for frying. However, most of us prefer oil, so choosing the correct oil will either make or break the end product.
  • As I said, we need an oil with a high smoking point. Choose a vegetable oil like sunflower, rice bran, or peanut oil. Peanut oil tastes richer, but only some are used to the taste.
• The temperature of the oil (or Ghee) has to be correct.
  • If the oil is too hot, the insides of the Shankarpali will not cook, while the outer layer will brown too quickly. 
  • If the oil is too cold, the pieces will soak up too much and become greasy. 
• If you have a kitchen thermometer use it to around 175C or 350F.
  • My trick is the same as what our mothers and grandmothers used: Add a small piece of the dough to the hot oil. The oil is ready if it gently rises to the top, sizzling slightly. 
  • If it turns brown quickly the oil is too hot. Lower the heat.
  • If the dough ball hugs the bottom of the pan and does not sizzle, you need to heat the oil further. 
• When adding the pieces to the hot oil, lower the flame. Subsequently, increase the flame to medium-high to fry the pieces. 
• Do not crowd the pan. Fry in small batches. 
• Once you add the pieces to the hot oil, count to 10. Then, stir the pieces. Stir gently frequently and flip them over. Stirring helps ensure even cooking and the distribution of heat. 
• Aim for a light golden brown colour. If you dither, the pieces will turn dark brown, which is burnt.
• Lower the flame and drain on an absorbent tissue.
• Let them cool a bit before you taste the crisp Shankarpali.
• Cool them on a plate lined with tissue paper or on a wire rack. My mother always used a giant sieve. 

Substitutions  for Shankarpali

• Flour: You can use whole wheat flour in place of all-purpose flour. Your Shankarpali will have a slightly denser texture and a nuttier flavour but will still be crunchy. 
• Ghee:  Use vegetable oils, but you will not be able to achieve the flavours you are looking for. 
• Sweetener: Replace sugar with jaggery for a healthier option. 
• Binder: If you want a vegan version, use water instead of milk. Again, you may lose out on the rich flavours that milk contributes.

Variations

Shankarpali is versatile you can make it sweet or savoury. 

• If you need your Shankarpali sweeter, sprinkle some powdered sugar on top when it is still hot from the frying pan.
• Shakkar Parra is where the unsweetened dough is fried and added to sugar syrup.
• Gud Parra or Gur ke Parre is fried dough dipped in jaggery syrup. 
• For the savoury version, use spices like cumin, ajwain or carom seeds, and chilli powder. I used pepper to spice up a recipe for Shankarpali I had made in the past. Customise to suit your taste.
• For a party make both the flavours and dish them in small platters. 

Equipment 

• Wide pan for heating and mixing
• Rolling board and pin
• knife/ pizza cutter/ traditional cutter
• Wok to fry
• Slotted spoon
• Plate to drain
• Absorbent paper
• Airtight container

Storage Tips for Shankarpali  

• Shankarpali stays fresh for 2-3 weeks.
•  Store the sweet and savoury ones in separate airtight containers in a dry place. 

Protip for Shankarpali

• Remember to sift your flour to remove the lumps in the dough. 
• Melt the Ghee and dissolve the sugar, adding your flour so that it mixes well with the other ingredients. 
• Using Ghee to deep fry the Shankarpali is ideal, as Ghee has a higher smoking point, which gives your Shankarpali a better flavour. 
• Let the dough rest after mixing so the flour absorbs the liquids, and the dough can be worked on easily. 

General tips for deep frying anything is  

• Use a heavy-bottomed deep pan. The pan takes time to heat up, but the temperature distribution is proper.
• I suggest you put the pan on the back burner, especially when you have little kids. Oil burns are terrible. 
• Keep an eye on the oil's temperature. If it is too hot, lower the flame or switch it off so the oil can cool.
• Remove any small bits of dough from the oil. This prevents burning and keeps the oil clean.
• Last and most important, do not leave the heating oil unattended. I have had the pan up in flames because I went out for just "a second".

FAQ for Shankarpali

• Why do you need oil with a high smoking point for frying Shankarpali?

  

  Shankarpali needs high temperatures to fry. Oils with low smoking points break down at high temperatures, resulting in an unpleasant taste and texture. 

• What are the best oils for frying Shankarpali?

  

  Oils with a high smoking point and a neutral smell, such as sunflower, vegetable, or peanut oils, Shankarpali are traditionally fried in Ghee. 

• Why is my Shankarpali soft and soggy?

  

  Check your dough. If it is soft, add some flour, one tablespoon at a time, to make it soft and pliable. Add a teaspoon of milk or water to make it soft cookie dough if crumbly and dry. In case the dough is right, check if your oil is hot enough. Cold oil causes the Shankrpali to become soft and soggy.

• The Shankarpali is burnt outside and uncooked inside. Why?

  

  Your oil is too hot, so the pieces cook too fast on the outside, and the inside is doughy. Cool your oil before you fry any more.
  

• Shankarpali are all stuck to one another. Why?

  

  Fry the pieces in small batches. If you add too many at once, you crowd the pan, and the pieces do not get enough space to cook; hence, they stick together. 
  

• Why are my Shankarpali oily?

  

  Oily Shankarpali means that you need to drain them more. Spread them out on a tissue in a thin layer. This drains the oil, and when air circulates, they crisp up. Also, do not serve them directly; let them cool a little before you serve them. 

• Shankarpali is dense and hard. Why?

  

  Check the Ghee you have added. The proportion has to be maintained. Have you rolled the dough too thin? The thickness of your rolled-out roti is about ⅛ inches.
  

Related Recipes for Shankarpali

If you are looking out for Faral or Snacks, here are a few suggestions

My friend Seema makes some delicious Nei Urundai for Diwali. This time, she has made Doodh Peda check them out.

Pairing Recipes for Shankarpali

We love to eat Shankarpali as a snack, but pair it with

Summary

Shankarpali, both sweet and savoury, is an excellent snack. It can be adapted to suit your taste and diet. So, this Diwali, make a batch and enjoy. If you found this recipe helpful, please like, comment, and share with your family and friends both the Shankarpali and this recipe.

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