Shankarpali – Crispy Sweet Snack for Diwali

Shankarpali, also known as Shakkarpara, is a famous sweet snack from the western part of India. It is especially popular during festive occasions like Diwali. This crunchy, melt-in-your-mouth sweet is perfect for snacking, gifting, or serving at celebrations.

What Makes this recipe Special?

Shankarpali is a simple yet indulgent treat made with just four main ingredients: milk, sugar, ghee, and maida (refined flour). Despite the simplicity, the taste is rich and layered, rivaling the versions made by professional halwais (traditional Indian sweet makers). Its crispy texture and slightly sweet flavor make it irresistible to kids and adults alike.

Serving Suggestions

Serve Shankarpali as a festive snack in bowls during celebrations. You can also pack them in jars as gifts for friends and family. Pair with masala chai or coffee for the ultimate indulgence.

This recipe brings the authentic taste of halwai-style Shankarpali to your kitchen. With proper attention to frying temperature, size, and dough consistency, you can achieve perfectly crispy, flavorful squares every time.

Key Tips for Perfect Shankarpali

Frying technique: Fry on low flame to ensure even cooking and avoid burning.
Size matters: Cut the dough into squares of about 2cm × 2cm for optimal crispiness.
Quality ingredients: Use fresh ghee and finely sieved maida for smooth dough and perfect layers.
Proper dough consistency: Dough should be soft but firm enough to roll without sticking.

If you are looking for more sweets recipes, do try following

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Shankarpali

Shankarpali made with just 4 main ingredients Milk, Sugar, Ghee & Maida (Refined flour). Milk, sugar and ghee should be in same proportion, everything added in flour to make stiff dough and make small pieces then fried in oil.

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Prep Time 20

Cook Time 25

Dough Resting time 15

Total Time 1

Servings: 12 people

Course: Snack, sweets

Cuisine: Indian

Ingredients Method Notes

Ingredients

1/2 cup Milk
1/2 cup Sugar
1/2 cup Ghee
3 cups Refined flour
1/4 tsp Salt
Oil/Ghee for frying

Method

To make Dough:

In a saucepan, add milk, sugar and ghee. Cook everything on medium flame until sugar and ghee melts. Do not boil the milk otherwise there are chances of spoiling the milk.
In a big bowl, add 3 cups of refined flour, add the prepared milk mixture in batches. Mix everything well and finally make dough. The dough be stiff and it has many cracks but that is fine, that kind of dough will give best results.
Cover the dough and let it rest for at least 15 minutes.
After resting, knead it again for a minute and make dough ball, roll it medium thick, cut the edges and make rectangular shape. Now, cut it into square pieces.

Frying Shankarpali:

Fry the pieces in medium hot oil on medium flame until they get nice golden color and crispiness. Remove them into tissues paper, let them cool before serving. Enjoy with friends and family.

Notes

The Shankarpali dough should be stiff or tight, but if your dough is too much tight and you cant roll it that time add 1 tsp of milk.
Always fry on low to medium flame otherwise Shankarpali will not cook from inside.
To make more healthy, you can use wheat flour instead of refined flour.

SHANKARPALI WITH DETAILED INSTRUCTIONS AND STEP BY STEP PHOTOS

In a saucepan, add milk, sugar and ghee. Cook everything on medium flame until sugar and ghee melts.

In a big bowl, add 3 cups of refined flour, add the prepared milk mixture in batches. Mix everything well and finally make stiff dough. Cover the dough and let it rest for at least 15 minutes.

After resting, knead it again for a minute and make dough ball, roll it medium thick, cut the edges and make rectangular shape. Now, cut it into square pieces.

Fry the pieces in medium hot oil on medium flame until get nice golden color and crispiness. Remove them into tissues paper, let them cool before serving.