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Mom's Foolproof Shankarpali Recipe

A crispy, lightly sweetened snack made with just six simple pantry ingredients! Often prepared for Diwali, these Shakkappara are perfect as make-ahead snacks or tea-time treats. Makes 3 cups.

Prep Time
20 mins
Cook Time
20 mins
Resting time
20 mins
Total Time
1 hr
Calories: 291 kcal
Course: Dessert , Snacks
Cuisine: Indian

Ingredients

  • ¼ cup ghee
  • ⅓ cup milk
  • ½ cup sugar
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract optional
  • oil for frying 1 to 1.5 cups (see notes for air frying)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

  • Heat the milk just enough for the sugar to melt. This will reduce subsequent cooling time.
  • I like to use a glass cutting board or silicone baking mat to roll and cut the shankarpali. This makes cleanup easy and also prevents the countertops from getting scratched.
  • Do not fry the shankarpali on very high heat. Make sure each batch is slowly fried on medium-low heat to a perfect golden color. Frying on high heat may result in the outsides turning brown without making the Shankarpali crisp.
  • Make sure to lower the heat when taking out the fried Shankarpali and then increase the heat to medium-high to bring up the oil temperature before adding the next batch.
  • Drain the fried shankarpali on a paper towel to remove excess oil, if any.
  • Allow the Shankarpali to cool down completely before storing them. This ensures they remain crisp for a long time.
  • Air Fryer Shankarpali 
  • Preheat the air fryer to 350 degrees F.
  • Roll the dough slightly thicker than the normal shankarpali and cut.  
  • Line the air fryer basket with parchment paper.
  • Place the shankarpali in a single layer and lightly spray oil over.
  • Air fry at 350 degrees for 8 to 12 minutes turning them over halfway through. 
  • Heat the milk just enough for the sugar to melt. This will reduce subsequent cooling time.
  • I like to use a glass cutting board or silicone baking mat to roll and cut the shankarpali. This makes cleanup easy and also prevents the countertops from getting scratched.
  • Do not fry the shankarpali on very high heat. Make sure each batch is slowly fried on medium-low heat to a perfect golden color. Frying on high heat may result in the outsides turning brown without making the Shankarpali crisp.
  • Make sure to lower the heat when taking out the fried Shankarpali and then increase the heat to medium-high to bring up the oil temperature before adding the next batch.
  • Drain the fried shankarpali on a paper towel to remove excess oil, if any.
  • Allow the Shankarpali to cool down completely before storing them. This ensures they remain crisp for a long time.
  • Preheat the air fryer to 350 degrees F.
  • Roll the dough slightly thicker than the normal shankarpali and cut.  
  • Line the air fryer basket with parchment paper.
  • Place the shankarpali in a single layer and lightly spray oil over.
  • Air fry at 350 degrees for 8 to 12 minutes turning them over halfway through. 

Nutrition Information

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 (2%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 22IU (0%) Calcium 22mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 291

% 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.