Shankarpali
Crisp, lightly sweet diamond-shaped bites made with flour, ghee, milk, and sugar. This festive Maharashtrian snack has a delicate crunch and keeps well for days, making it perfect for Diwali jars and tea-time nibbling.
For 64 servings
- mix · ~2 min
Dissolve the sugar in warm milk.
Stir the sugar into the warm milk until mostly dissolved. Add the pinch of salt and mix well.
- knead · ~6 min
Make a firm dough.
1.Place the all-purpose flour in a wide bowl.2.Rub in the melted ghee until the flour feels slightly sandy.3.Pour in the sweetened milk little by little and bring the dough together.4.Knead for 3 to 4 minutes into a firm, smooth dough.TIPKeep the dough firm, not soft, so the shankarpali turns crisp and holds its shape while frying. - rest · ~10 min
Cover and rest the dough.
Cover the dough and let it rest for 10 minutes so it relaxes slightly and rolls evenly.
- prep · ~8 min
Roll and cut the dough.
1.Divide the dough into 2 equal portions.2.Roll each portion into a thick sheet, about 1/4 inch thick.3.Cut into small diamonds or squares with a knife or pastry cutter.4.Separate the pieces lightly so they do not stick together. - fry · ~15 min
Fry the shankarpali on medium-low heat.
1.Heat the oil in a kadai over medium-low heat.2.Slide in a small batch of cut pieces without overcrowding the pan.3.Fry, stirring gently, until they puff slightly and turn light golden on all sides.4.Lift out with a slotted spoon and repeat with the remaining pieces.TIPUse medium-low heat throughout. If the oil is too hot, the outside browns fast while the inside stays soft. - rest · ~15 min
Cool the fried pieces completely.
Spread the fried shankarpali on a plate or tray and let them cool fully. They crisp up more as they cool.
- serve
Store in an airtight jar and serve.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dissolve the sugar as much as possible in the warm milk so the dough stays even and the fried pieces color uniformly.
- 2Rub the melted ghee into the flour well before adding liquid; this shortens the dough and helps create the classic crisp bite.
- 3Keep the dough firm and roll it to an even 1/4-inch thickness so all the diamonds fry at the same pace.
- 4If the cut pieces shrink back while rolling, rest the dough 5 more minutes before cutting the next batch.
- 5Fry on medium-low heat only; shankarpali should slowly puff and turn pale golden, not brown quickly.
- 6Do not cover while cooling, or trapped steam will soften the crunch.
- 7Store only after completely cooled; in an airtight jar they stay crisp for several days.
Adapt it for your goals.
Baked
Bake the cut pieces instead of deep-frying for a lighter snack; the texture will be crisper-drier than the traditional fried version.
attaAtta
Use whole wheat flour in place of maida for a nuttier, more rustic shankarpali with a slightly denser bite.
elaichiElaichi
Add a little cardamom powder to the dough for a festive Maharashtrian sweet-shop aroma.
less sweetLess-sweet
Reduce the sugar slightly if you want a tea-time snack that is mildly sweet rather than dessert-like.
Why this is on our healthy list.
Energy-Providing Snack
Made with flour, milk, and sugar, shankarpali offers quick energy and is useful as a festive snack in small portions.
Some Dairy Goodness
Milk and ghee contribute richness and provide dairy-based nutrients along with the signature flavor of this traditional treat.
Frequently asked questions
The dough was likely too soft, the oil too hot, or the pieces were stored before cooling fully. Fry slowly on medium-low heat and cool completely before jarring.
