Making the shankarpali recipe is a breeze with my video, step-by-step recipe, and many tips and tricks. This recipe is a staple during the festive seasons like Diwali, Ganesh Chaturthi in many Indian homes. It also makes a great tea-time snack.
These are one of my family’s favorite Indian desserts, and we always make them at the Diwali festival. Above all, the recipe is quite easy to follow.
What is shankarpali?
Shankarpali, also known as shakkarpara, murali, khurma, or lakdi mithai, is a popular Maharashtrian snack. They are crispy, flaky, and made up of milk, sugar, oil, and all-purpose flour. It is prepared by forming dough of all of these ingredients, which is then deep fried till gold brown.
Why is this the best shankarpali?
- Not too sweet.
- Crispy and flaky.
- It can be paired with tea or coffee.
- Easy recipe that is made from basic ingredients.
- Perfect snack for kids tiffin.
- Beginner friendly.
How to make shankarpali recipe?
As usual, let us grasp the general picture before diving into a detailed, step-by-step recipe.
| Sr. No. | Steps |
| 1. | Combine sugar and wet ingredients and heat. |
| 2. | Once cooled down, add flour and knead the dough. |
| 3. | Roll into a flat disk and cut into square shape pieces. |
| 4. | Dry, cool down, serve. |
Shankarpali ingredients
Here is a list of ingredients needed to make a shankarpali recipe. Please have a look at the recipe card for exact measurements.
- Sugar – Use regular sugar. The size of the granules is irrelevant because we will be melting sugar.
- Milk – Use whole milk (3.25%). It is ok to use 2% or 1% milk but keep in mind that it will alter the taste.
- Oil – Use any flavorless oil available in your pantry. We will need to add to the dough. We will also need it for deep frying.
- All-purpose flour – Use any of your favorite brands of all-purpose flour which is nothing but plain flour or Maida, no specific mention here.
Any substitute?
Oil – Ghee can be used in place of oil in the dough, although the dough may become a bit tough. However, we will require oil for frying.
Tools needed
- Small pan
- Mixing bowl
- Measuring cups or spoons
- Weighing scale
- Rolling pin
- Frying spoon laddle or slotted spoon
- Deep pan for frying
- Paper towels
Shankarpali recipe (step-by-step)
Make the dough
- In a small pan, combine sugar, milk, and oil.
- Heat them together until the sugar has melted and the mixture starts to boil.
- Pour the mixture into a large mixing bowl and let it cool down to room temperature.
- Now, gradually add the flour. I needed 2.5 cups (300 gms of flour – you may need less or more) Hence, add gradually and check the dough consistency. If it feels too soft, add more. Please keep in mind that it is important to add the flour gradually because if the dough becomes too firm, there is nothing you can do about it. You have to start from the beginning.
- And knead the dough. The dough neither should not be soft dough nor stiff dough.
- Keep it aside for 30 minutes. (You may need to cover it with a wet cloth if outside weather is too dry).
Roll and cut
- Take a small dough and roll it into a ball. Place on a wooden surface and flatten it using your palm.
- Using a rolling pin, roll into a flat disk, approximately 1/4 inch thick.
- Cut shankarpali into 1-inch squares or diamond shapes. You can either use a sharp knife or a pizza cutter for this.
Heat oil and fry
- Heat the oil in a frying pan, then fry the shankarpali until golden brown. Make sure the oil is at the right temperature otherwise, you will need extra time to fry, resulting in hard shankarpali.
cool and serve
- Once fried, remove it on paper towels to remove any excess oil and then place it on a serving plate. Let it cool down to room temperature before serving.
How to serve?
Shankarpali will get crispy as it cools, so it must be served after it has cooled down. Many people enjoy it with a cup of tea or coffee. I often make them for my kid’s snack tiffin or for our vacations.
Watch us making (video recipe)
Storing and freezing instructions for the shankarpali recipe
You can easily store shankarpali at room temperature or in the refrigerator.
Storing instructions
Once cooled down, store them in an airtight jar or Ziplock bag. It will stay ok for up to a month at room temperature and 1.5 months in the refrigerator.
Freezing instructions
I never tried freezing the fried shankarpali because there were never any leftovers :). However, uncooked squares or diamonds can be frozen for up to two months and remain viable.
Thawing instructions
Thaw the raw squares on the kitchen counter for a few hours before frying them over medium-low heat just like regular shankarpalis.
Variations
- Add flavors – While the milk mixture is boiling, add 1/2 teaspoon of vanilla extract or 1/4 teaspoon of rose extract.
- Saffron – Infuse the milk mixture with a few saffron strands. After boiling, add them to the milk, sugar, and oil mixture and keep it aside until cooled down.
Secret tips to make shankarpali recipe
Follow my tips mentioned below and you will never have a no-fail recipe.
- Rest the dough – Do not rush the process. After kneading, let the dough rest for at least 30 minutes so that shankarpali will become flaky.
- Hot oil – Make sure the oil is at the proper temperature before adding shankarpali. If it is not hot enough, shankarpali will harden.
- Fry on medium heat – Always fry shankarpali over medium heat. If you fry them at high heat, they will be done on the exterior and will have an uncooked center.
- Fry in batches – Do not add all the squares at once. It will be overcrowded, resulting in hard shankarpali. Why so? Because it will reduce the temperature of oil meaning you will need more time to fry than expected, causing it to harden.
FAQ’s
How can I tell if the oil is hot?
To check if the oil is hot enough, drop a tiny ball into it. If it comes to the surface immediately, your oil is at the right temperature. Go ahead and fry the shankarpali right away.
Can I make a shankarpali recipe with whole wheat flour?
To be very honest, I tried making them with whole wheat flour but I did not enjoy the texture. It turned out dense so I would not recommend replacing all-purpose flour with whole wheat.
Can I bake shankarpali?
Yes. Spread each square shankarpali on a baking tray and bake for 10 to 15 minutes in a preheated oven or air fryer set to 350F (180C). But it will not be just as crispy as the fried version.
Want to try some other dessert recipes?
If you love making this shankarpali recipe, try out my other recipes.
They are perfect to satisfy your sweet tooth.
Did you make it?
I would love to hear how your shankarpali turned out. Was it crispy or flaky just like mine? Leave a comment below. Your feedback is important to me.
If you post the pictures of shankarpali recipe on Instagram, do not forget to tag me. Tag @DessertKatta or use the hashtag #DessertKatta.
Recipe card
Easy and homemade shankarpali recipe
Description
This is a classic Indian dessert that many people enjoy and prepare for celebrations, particularly Diwali. Let's make deliciously sweet, crunchy, flaky, melt-in-your-mouth shankarpali.
Ingredients
Recipe
Make the dough
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In a pan, combine sugar, milk, and oil.
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Heat them together until the sugar has melted and the mixture starts to boil.
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Pour the mixture into a wide bowl and let it cool down to room temperature.
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Now, gradually add the flour. I needed 2.5 cups (300 gms of flour - you may need less or more) Hence, add gradually and check the dough consistency. If it feels too soft, add more. Please keep in mind that it is important to add the flour gradually because if the dough becomes too firm, there is nothing you can do about it. You have to start from the beginning.
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And knead the dough. The dough should not be too soft or too hard.
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Keep it aside for 30 minutes. (You may need to cover it with a cloth if outside weather is too dry).
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Roll and cut
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Take a small portion and roll it into a ball. Place on a wooden surface and flatten it using your palm.
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Using a rolling pin, roll into a flat disk, approximately 1/4 inch thick.
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Cut into small squares or diamonds. You can either use a sharp knife or a pizza cutter for this.
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Heat oil and fry
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Heat the oil, then fry the shankarpali until golden brown. Make sure the oil is at the right temperature otherwise, you will need extra time to fry, resulting in hard shankarpali.
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Cool and serve
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Remove and place on serving plate. Let it cool down to room temperature before serving.
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