Mom's Foolproof Shankarpali Recipe
User Reviews
4.8
Mom's Foolproof Shankarpali Recipe
Description
This Shankarpali recipe combines ghee, milk, and sugar heated together to dissolve sugar, mixed with all-purpose flour, salt, and optionally vanilla extract, then kneaded into a soft dough. After resting, the dough is divided, rolled out into circles about 8 to 10 inches wide, and cut into small 1-inch squares or diamond shapes. The pieces are separated carefully to avoid sticking.
The traditional cooking method involves frying the shankarpali in oil at medium-low heat, ensuring they cook evenly to a golden brown without burning. The frying temperature is carefully controlled, reheating oil between batches and draining the fried pieces on paper towels to remove excess oil. This slow frying process yields crispy texture throughout.
An alternative preparation uses an air fryer set to 350°F for about 8 to 12 minutes, flipping halfway to achieve similar crispness with less oil. Cooling completely before storage preserves their crunchiness. The snack can be made with a glass cutting board or silicone mat for easier rolling and cutting, minimizing cleanup and protecting surfaces.
These sweet, crunchy treats are suitable for festive occasions or everyday snacking, appreciated for their balanced sweetness and crisp texture achieved by gradual frying or air frying.
Ingredients
- ¼ cup ghee
- ⅓ cup milk
- ½ cup sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon vanilla extract optional
- cooking oil 1 to 1.5 cups (see notes for air frying, for frying
Instructions
- Combine Ingredients: In a saucepan, add ghee, milk, and sugar. Cook over low heat, stirring occasionally until the sugar fully dissolves. Once dissolved, let the mixture cool.
- Make the Dough: In a mixing bowl, combine all-purpose flour, salt, and vanilla. Gradually add the cooled milk mixture to form a soft dough. Let the dough rest for 20 minutes. Note: The dough will continue to firm up as the ghee solidifies.
- Shape the Dough into Shankarpali: Divide the dough into four equal parts and knead each portion into a round ball. Take one ball at a time and roll it into an 8 to 10-inch circle. Use a knife, pizza cutter, or pastry wheel to cut the circle into 1-inch squares or diamonds. Gently separate the cut Shankarpali with a silicone or flat spatula and place them on a tray. (See photos 5–8 for reference.)Tip: You can either finish rolling and cutting all the Shankarpali before frying or do it simultaneously. If you choose to do it all at once, make sure to separate them into different trays to avoid stacking.
- Heat the Oil: In a frying pan, heat oil over medium heat. Before adding the Shankarpali, ensure the oil is hot enough. Tip: To check the temperature, drop in one piece of Shankarpali or a small piece of dough. It should rise to the surface within 5 to 10 seconds. If it doesn’t, let the oil heat up for a few more minutes. If the test piece browns too quickly, the oil is too hot, so lower the heat.
- Fry the Shankarpali: Maintain the heat at medium-high. Using a slotted stainless steel spatula, gently add some of the cut Shankarpali to the hot oil. Depending on the size of your frying pan, you can add another handful. Wait about a minute, then lower the heat to medium-low. Fry the Shankarpali on medium-low for 2 to 3 minutes, stirring carefully in the oil. Once they turn golden brown on both sides, remove them using a slotted spoon to allow excess oil to drain. Tip: Lower the heat while taking them out so you’re not rushed, and the ones left in the pan don’t darken too much.
- Repeat the Process: After removing the first batch, increase the heat back to medium to let the oil temperature rise again. Then, add the next batch of Shankarpali and repeat until all the rolled and cut pieces are fried.
- Cool and Store: Allow the Shankarpali to cool completely on a large baking tray. Once cooled, store them in an airtight container. They will stay fresh for at least a month at room temperature and freeze well too!
Notes
- Warm milk gently to just dissolve sugar, reducing cooling time before mixing.
- Roll and cut dough on a glass cutting board or silicone baking mat for easy cleanup and surface protection.
- Fry shankarpali at medium-low heat slowly to a golden color; high heat risks browning outside without crisping inside.
- Adjust oil temperature between batches by lowering heat while removing fried pieces, then raising it before the next batch.
- Drain fried shankarpali on paper towels to remove excess oil for better texture.
- Allow complete cooling before storing to maintain crispness.
- For air frying, roll dough slightly thicker, cut, line basket with parchment, spray lightly with oil, and cook at 350°F for 8–12 minutes turning halfway.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 291kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 201mg | 8% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 22IU | 0% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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