Sweet Shankarpali | Shakarpara
Updated: Jun 14
Perfect with a cup of tea, Shankarpali is a crunchy, sweet, and delicious snack enjoyed by many, not just during Diwali, but also throughout the year.
Quick video of how to make Sweet Shankarpali:
I have sweet childhood memories of having a bowl-full of Shankarpalya with my brother during tea-time, and it was a favourite snack of both of us!
As easy as pie
By the looks of it this snack might seem hard to make, but it’s not really, it’s as easy as 1-2-3; especially if you follow the recipe I have mentioned below.
Heat and Stir Well
When starting off with this recipe make sure to heat milk till sugar and clarified butter dissolves, stirring every now and then, to make sure nothing sticks to the bottom.
While you let the mixture cool down keep stirring occasionally to speed up the cooling process.
Medium consistency dough
You need to add as much plain flour (maida) as the mixture will soak up to form a medium consistency dough. But remember to add just a little flour at a time and mix to avoid lumps from forming.
For making a roti you should use a large, ball sized dough. Remember to cover remaining dough or it might dry up.
While rolling a roti to make sweet Shankarpali, you should roll one that is neither too thick nor too thin. A thin roti will mean that your Shakkar Para won’t puff up while frying and might become hard; and rolling too thick a roti will mean that Shakarpara might become overcooked from outside and remain undercooked inside, making it soft and not very appetising.
"Small or Large, Square or Diamond"
I like to make a circle with pastry wheel and remove the border of roti so that the edges are nice and clean. You can shape your Shankarpalya the way you like, make them as small or as large as you want and cut them into squares or diamonds.
If you don’t have pastry wheel, you can use a pizza cutter or a knife as well to make Shankarpali.
Heat and Time
Ideally after you cut Shankarpali from a roti, you shouldn’t keep it for long without frying, as its surface will start drying up.
Once the oil is hot, start frying only a few Shakkar Para at a time. Adding too many will mean they don’t have enough room to puff up and won’t get done properly.
Also, remember to fry on low heat so that they don’t burn from outside and each and every Shankarpali gets cooked well from within. Yes, this will take time, but making Shankarpalya is work of patience. But believe me, when you taste them in the end, you won’t regret the time that you spent on making them.
Customise to your taste
Now, if you have a sweet tooth, you can make them sweeter by adding more sugar and vice versa, if you do not like very sweet Shankarpali, you can reduce the amount of sugar added. The measurements I have given in the recipe are as per me and my family’s taste.
Also, I get questions asked by many if you can substitute plain flour (maida) for whole wheat flour. The answer to this is simple, yes using wheat flour will definitely be healthier alternative, but it won’t taste the same! So, if you are going to make Shankarpali only occasionally, then plain flour (maida) will give you the best taste but if you plan to make it frequently, then you can choose wheat flour if you like. Or, you can also try using half plain flour (maida) and half wheat flour for best of both worlds.
"Store in air-tight container"
Once you finish frying all Shankarpalya, let them cool down completely and then store in an air-tight container. Storing them when still warm will make them soft and they will also spoil quickly. Spread them out in larger dishes to speed up the cooling process.
Shankarpalya should stay fresh and good to eat for about a week if stored properly in air-tight container after they have cooled down completely.
Try out this easy and scrumptious Shankarpali recipe and let me know how it went for you.
Recipe Card for ShankarPali
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