Shankarpali
Shankarpali
Shankarpali Recipe is a popular Maharashtrian sweet snack made with a lightly sweetened dough that is rolled, cut into bite-sized pieces and deep-fried until crisp and flaky. With its delicious crunch and delicate sweetness, Shankarpali remains one of the most loved treats prepared during festivals, celebrations and special occasions.
People often compare Shankarpali to Shakarpara because both recipes use similar ingredients. However, Shankarpali incorporates sugar directly into the dough before frying, whereas Shakarpara is usually coated in sugar syrup after frying. As a result, both snacks offer unique flavours and textures despite their similarities.
Growing up in Mumbai, I always looked forward to Diwali. My mother spent days preparing traditional sweets and savoury snacks for the family and for gifting. Moreover, the wonderful aroma of freshly made festive treats filled the entire house. Among all the Diwali delicacies, Shankarpali was always one of my favourites.
This Shankarpali Recipe comes directly from my mother’s kitchen and remains my go-to recipe every festive season. Although every region has its own version of Shankarpali, I continue to rely on this simple and dependable family recipe because it consistently produces perfectly crisp and flaky results.
While people most commonly prepare Shankarpali during Diwali, they also serve it during Holi, Raksha Bandhan and weddings. Furthermore, these bite-sized treats store exceptionally well, making them ideal for festive snack boxes, gifting and everyday tea-time snacking.
Whether you are celebrating a festival or simply craving a traditional homemade snack, this Shankarpali Recipe is guaranteed to become a family favourite.
What is Shankarpali?
Shankarpali is a traditional Maharashtrian sweet snack made with flour, ghee, sugar and milk. Cooks roll the dough, cut it into diamond shapes and deep-fry it until crisp and golden.
Unlike sugar-coated snacks, Shankarpali derives its sweetness from the dough itself. As a result, it delivers a delicate sweetness and wonderfully crisp texture that make it incredibly addictive.
Why You’ll Love This Recipe
Perfect festive snack
Crispy and flaky texture
Lightly sweet and delicious
Made with simple pantry ingredients
Great for gifting
Easy to prepare in large batches
Long shelf life
Moreover, the recipe requires only a handful of ingredients and stores exceptionally well. In addition, it can be prepared in advance for festivals and celebrations. Finally, its crisp texture makes it the perfect accompaniment to tea or coffee.
Ingredients You’ll Need
Flour
Flour forms the base of the dough and gives Shankarpali its characteristic texture.
Sugar
Sugar provides sweetness and creates the balanced flavour that makes this snack so enjoyable.
Ghee
Ghee adds richness and contributes to the crisp, flaky texture.
Milk
Milk helps bring the dough together and adds a subtle richness.
Cardamom (Optional)
Cardamom adds a delicate aroma and traditional flavour.
Serving Suggestions
Serve Shankarpali:
During Diwali celebrations
At weddings and festive gatherings
With tea or coffee
As part of a festive snack platter
As a homemade edible gift
Alternatively, store it in airtight containers and enjoy it throughout the festive season. Likewise, it makes a wonderful travel snack because of its long shelf life.
What Makes This Recipe Special?
This Shankarpali Recipe stands out because it combines simplicity with tradition. Unlike many festive sweets that require elaborate preparation, Shankarpali uses basic pantry ingredients to create an irresistible snack.
Moreover, this family recipe has been enjoyed across generations and continues to bring back fond festive memories. As a result, every batch carries a sense of nostalgia, celebration and comfort.
Storage
Store it in an airtight container at room temperature for up to 3 weeks.
Once cooled completely, it retains its crisp texture for several weeks. Consequently, it is one of the most practical snacks to prepare ahead of festivals.
Shankarpali Recipe FAQs
What is the difference between Shankarpali and Shakarpara?
Shankarpali is prepared using sweetened dough, whereas Shakarpara is usually coated in sugar syrup after frying.
Can I make this recipe in advance?
Yes. In fact, Shankarpali is traditionally prepared several days before festivals because it stores very well.
Why is my Shankarpali not crispy?
Overly soft dough or incorrect frying temperature can affect the texture. Therefore, ensure the dough is firm and fry on medium heat.
How long does it last?
When stored in an airtight container, it can stay fresh for up to 3 weeks.
Can I flavour it?
Absolutely. Cardamom, nutmeg and saffron are commonly used to enhance the flavour.
Other recipes you might like to try are Namak Para, Khasta Besan Kachori, Moong Dal Kachori, Samosa and Spiced Potato Patties.
Ingredients
2 cups wheat flour
1½ cups castor sugar
¼ teaspoon baking soda
4 tablespoons ghee
5-6 tablespoons cold water
Oil for deep frying
Directions
Mix flour, castor sugar, baking soda, ghee and 2 tablespoons of water and rub the mixture together with your fingertips until it resembles bread crumb (around 3-4 minutes).
Press some flour in your palm and it should form a shape (and not crumble) which means ghee is enough and well incorporated.
Using your hand begin to sprinkle in a little water at a time to bring the dough together. Continue to add the water slowly until the dough comes together. The dough should be firm.
Cover and set aside for at least 30 minutes.
After 30 minutes, once the dough has rested, give it a quick knead.
Divide the dough into 3 equal portions.
Flatten and roll out to create a disc of 12-14 inch of around 1.5 mm thickness. If the dough is sticking to the surface while rolling, then use very little dry flour. Cut them into bite size rectangles or diamond shapes.
Heat the oil in a pan. To check if the oil is ready, drop a small piece of dough into the oil. It should take a few seconds for it to come up to the surface. That means the oil is ready.
Drop the Shankarpali carefully into the oil. Fry on low heat. Once the Shankarpali are light brown in colour (around 8-10 minutes) then increase the heat to medium and fry till Shankarpali are golden brown. Once you finish frying one batch, lower the heat again to low and wait until the temperature of the oil drops and then add the second batch.
Store them in air-tight containers and enjoy!
