Shankarpali / shakarpara
Make small sugar-sweetened flour diamonds and fry patiently for a crisp Diwali shankarpali snack.
- Active prep
- 20 min
- Cook
- 25 min
- Yield
- 1 small sharing batch, about 40–50 bites
About 75 minutes total elapsed time, including 30 minutes for soaking, resting or cooling. Times are estimates; chilling for cold service and preparing already boiled ingredients require additional time where noted.
Shankarpali, also called shakarpara in many homes, is a sweet fried snack made here with a sugar-sweetened dough. Dissolve the sugar before mixing, add liquid gradually and cut similar-sized diamonds so the centres cook evenly. This version uses water rather than mixing several milk and syrup methods together.
Ingredients
- 2 cups maida (about 250 g)
- ⅓ cup sugar
- ¼ cup ghee, melted
- ⅓ cup water initially, plus 1–2 tbsp if needed
- ¼ tsp ground cardamom (optional)
- Oil for deep-frying, enough for small batches
Method
- 1
Warm the measured water just enough to dissolve the sugar. Let it cool to lukewarm, then combine with the melted ghee.
- 2
Mix flour and optional cardamom in a bowl. Add the sweet liquid gradually and knead a firm, smooth dough, adding extra water only if the flour remains dry.
- 3
Cover and rest about fifteen minutes. Divide into two portions and keep one covered while rolling the other.
- 4
Roll to about four to five millimetres thick. Cut even small squares or diamonds and separate them on a dry tray.
- 5
Heat oil over medium-low heat and test one piece. Fry small batches until golden and cooked in the centre; do not use very high heat that browns the outside first.
- 6
Drain and cool completely, allowing another fifteen minutes or longer before boxing. The pieces crisp as they cool. Pack only once no warmth or condensation remains.
Helpful tips
- A very soft dough can make the pieces oily and lose their shape.
- Keep raw cut pieces covered between batches so their edges do not become overly dry.
Plan ahead
Prepare clean dry airtight containers before frying. The listed extra thirty minutes allows for dough resting and initial cooling; packaging may take longer. Store away from moisture, check texture before serving and label wheat and dairy when sharing.
Common questions
Why is shankarpali soft inside?
The pieces may be too thick or the oil too hot. Roll evenly and fry at a controlled medium-low heat so the centre cooks before the surface darkens.
Should shankarpali go straight into an airtight box?
No. Cool it fully first. Trapped steam can soften the snack and make storage less reliable.