Shankarpali Recipe | Shakarpara Recipe | Shakkarpara with detailed photos. Shankarpali is an Indian semi-sweet snack mostly prepared during the festival of Diwali.
The shankarpali or shakkarpara is made with very few ingredients such as all-purpose flour, powdered sugar, and ghee (clarified butter).
Crispy and mouth-melting shankarpali is a part of the “Diwali Faral” prepared on Diwali in every Maharashtrian family. It is crisp from the outside and soft from the inside.
The key ingredient for making mouth-melting shankarpali is ghee. The right proportion of ghee makes crisp and soft shakarpali.
For more Diwali recipes, do check- Cornflakes Chivda, Chakali Recipe, Besan Ladoo, Homemade Khoya/Mawa, Aloo Bhujia, Kaju Badam Katli
Ingredients
2 cups all-purpose flour (maida)
¾ cup powdered sugar
¼ cup ghee (purified butter)
Pinch of salt
¼ cup milk or as needed
Ghee or oil for frying
How to make Shankarpali Dough
1. Take 2 cups of all-purpose flour/maida in a mixing bowl.
2. Add ¾ cup powdered sugar.
3. Add a pinch of salt.
4. Mix everything very well.
5. Further, add ¼ cup of hot ghee to the flour.
6. Mix the ghee very well with the flour mixture.
7. Now add the milk and start kneading the dough. Don’t add too much milk; the dough should be slightly hard.
8. Cover and keep the dough aside for 10 minutes.
How to make Shankarpali
1. Pinch a dough ball, roll it on your palm and slightly press it.
2. Roll it in a circular shape using a rolling pin.
3. The rolled dough must be slightly thick.
4. Cut the rolled dough into a diamond shape using a pizza cutter or knife.
How to fry Shankarpali
1. Heat the oil or ghee in a kadhai.
2. Add the shakarpali one by one in hot oil. Fry them on medium-high flame and don’t overcrowd it.
3. Stir gently to fry from all sides.
4. Fry until golden and crisp and then remove the shankarpali from the kadhai.
5. Finally, crispy sweet shankarpali is ready to serve.
Suggestion
1. Don’t make the shankarpali dough too soft, it will make shankapali soft and non-crunchy.
2. The Shelf life of shankarpali is one month if stored in an airtight container.
3. Fry the shankarpali on a medium-high flame.
Recipe Card for Shankarpali
Shankarpali Recipe | Shakarpara Recipe
Shankarpali is an Indian semi-sweet snack prepared during the festival of Diwali.
Ingredients
- 2 cups all-purpose flour (maida)
- ¾ cup powdered sugar
- ¼ cup ghee (purified butter)
- Pinch of salt
- ¼ cup milk or as needed
- Ghee or oil for frying
Instructions
How to make Shankarpali Dough
1. Take 2 cups of all-purpose flour/maida in a mixing bowl.
2. Add ¾ cup powdered sugar.
3. Add a pinch of salt.
4. Mix everything very well.
5. Further, add ¼ cup of hot ghee to the flour.
6. Mix the ghee very well with the flour mixture.
7. Now add the milk and start kneading the dough. Don’t add too much milk; the dough should be slightly hard.
8. Cover and keep the dough aside for 10 minutes.
How to make Shankarpali
1. Pinch a dough ball, roll it on your palm and slightly press it.
2. Roll it in a circular shape using a rolling pin.
3. The rolled dough must be slightly thick.
4. Cut the rolled dough into a diamond shape using a pizza cutter or knife.
How to fry Shankarpali
1. Heat the oil or ghee in a kadhai.
2. Add the shakarpali one by one in hot oil. Fry them on medium-high flame and don’t overcrowd it.
3. Stir gently to fry from all sides.
4. Fry until golden and crisp and then remove the shankarpali from the kadhai.
5. Finally, crispy sweet shankarpali is ready to serve.
Nutrition Information
Yield
2Serving Size
1 BowlAmount Per ServingCalories 649Total Fat 27gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 12gCholesterol 56mgSodium 56mgCarbohydrates 92gFiber 2gSugar 28gProtein 9g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.