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Easy and homemade shankarpali recipe

Shankarpali recipe

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?

  1. Not too sweet.
  2. Crispy and flaky. 
  3. It can be paired with tea or coffee.
  4. Easy recipe that is made from basic ingredients.
  5. Perfect snack for kids tiffin.
  6. Beginner friendly.

How to make shankarpali recipe?

shot of fried shankarpali kept in small glass bowl on marble background
Shankarpali

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.
How to make shankarpali recipe - overview

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.

shot of all of the shankarpali ingredients placed in small bowls on marble surface
Shankarpali Ingredients
  1. Sugar - Use regular sugar.  The size of the granules is irrelevant because we will be melting sugar. 
  1. 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.
  1. 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.
  1. 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

  1. Small pan 
  2. Mixing bowl
  3. Measuring cups or spoons
  4. Weighing scale
  5. Rolling pin
  6. Frying spoon laddle or slotted spoon
  7. Deep pan for frying
  8. Paper towels

Shankarpali recipe (step-by-step)

Make the dough

adding 90 ml oil in sugar and milk to make shankarpali recipe
1
  1. In a small pan, combine sugar, milk, and oil.
heating the sugar, milk and oil mixture until sugar is melted and the mixture starts to boil
2
  1. Heat them together until the sugar has melted and the mixture starts to boil.
pouring the mixture into wide bowl to cool down
3
  1. Pour the mixture into a large mixing bowl and let it cool down to room temperature.
gradually adding flour after the mixture is cooled down to room temperature to make shankarpali recipe
4
  1. 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.
shankarpali dough is ready and placed in a bowl
5
  1. And knead the dough. The dough neither should not be soft dough nor stiff dough.
keeping aside the shankarpali dough for 30 minutes
6
  1. 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

small shankarpali dough is placed on wooden surface
7
  1. Take a small dough and roll it into a ball. Place on a wooden surface and flatten it using your palm.
rolling shankarpali dough in flat disk using rolling pin
8
  1. Using a rolling pin, roll into a flat disk, approximately 1/4 inch thick. 
cutting the dough into small squares using a pizza cutter
9
  1. 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

frying the shankarpali until golden brown
10
  1. 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

shankarpali is served in a small serving glass bowl
11
  1. 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)

https://youtu.be/-sgzD_OV5qw?si=ebL20UoSpQtuZ3Pc
Shankarpali 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

top view of shankarpali
Shankarpali

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. 

  1. Vanilla pudding
  2. Homemade eggless chocolate pudding
  3. Eggless tiramisu

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

Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 30 mins Rest Time: 10 mins Total Time: 50 mins
Servings 50
Best Season Winter, Spring
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
  • 1/2 cup Milk (120 ml)
  • 1/2 cup Sugar (100 gms)
  • 1/3 cup Oil (90 ml)
  • All-purpose Flour (as needed)
  • Oil for frying
Recipe
    Make the dough
  1. adding 90 ml oil in sugar and milk to make shankarpali recipeIn a pan, combine sugar, milk, and oil.
  2. heating the sugar, milk and oil mixture until sugar is melted and the mixture starts to boilHeat them together until the sugar has melted and the mixture starts to boil.
  3. pouring the mixture into wide bowl to cool downPour the mixture into a wide bowl and let it cool down to room temperature.
  4. gradually adding flour after the mixture is cooled down to room temperature to make shankarpali recipeNow, 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.
  5. shankarpali dough is ready and placed in a bowlAnd knead the dough. The dough should not be too soft or too hard.
  6. keeping aside the shankarpali dough for 30 minutesKeep it aside for 30 minutes. (You may need to cover it with a cloth if outside weather is too dry).
  7. Roll and cut
  8. small shankarpali dough is placed on wooden surface

    Take a small portion and roll it into a ball. Place on a wooden surface and flatten it using your palm.

  9. rolling shankarpali dough in flat disk using rolling pin

    Using a rolling pin, roll into a flat disk, approximately 1/4 inch thick.

  10. cutting the dough into small squares using a pizza cutter

    Cut into small squares or diamonds. You can either use a sharp knife or a pizza cutter for this.

  11. Heat oil and fry
  12. frying the shankarpali until golden brownHeat 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.
  13. Cool and serve
  14. shankarpali is served in a small serving glass bowl

    Remove and place on serving plate. Let it cool down to room temperature before serving.

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sayali-bhave-about-me
Sayali Bhave
Dessert Lover

Hi, I'm Sayali, a dessert blogger, mother of a handsome son and a lovely wife. I live in Toronto with my family. Loves traveling, sharing new recipes, and spending time with my family and friends.

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