Shankarpali as called in Marathi language, is a sweet, deep fried sweetmeat / snack made specially during Diwali. It is also called as Shakkar Paare in Hindi language as it’s sweet and made using sugar!

During the Diwali festival, almost all make some or the other type of sweetmeats. Shankarpali is a traditional dish and can be made in savoury form too. Both ways it tastes delicious. The use of homemade ghee in kneading the flour gives it a wonderful flavour. Traditionally though shankarpali is deep fried in ghee, I have used oil for the same as we have already used ghee in the dough.

For some more Diwali snacks, do take a look at the following recipes too….

1. Besan Laadoo

2. Lasun Shev

3. Kanik Laadoo

Here’s the recipe for the delicious and crispy, Shankarpali …..

Prep Time : 15 min

Cooking Time : 1 hr

Yields.: 8 cups

Cup Used : 200 ml


  • 3 1/4 cup All Purpose Flour (Maida)
  • 3/4 cup Pure Homemade Ghee (solidified)
  • 3/4 cup Milk
  • 1/2 cup + 2 tbs Sugar
  • 2 pinches Salt
  • Oil for frying


  1. To make Shankarpali, first heat together the milk, ghee and sugar.
  2. When the sugar melts, switch off the flame and let the mixture cool down completely.
  3. To the cooled mixture, add the flour and salt and knead it into a semisoft dough. Cover and set aside till further use.
  4. Heat a kadhai and add oil to it for frying the shankarpali.
  5. Take a fairly big portion of the dough and using a rolling pin, roll it into a medium thick, big circular disc. (2 mm thick approx).
  6. Using a knife or a pizza cutter, cut the rolled disc into medium sized squares.
  7. Reduce the heat and let the oil cool down a bit, not too much though.
  8. First add just one square to check if the temperature is right for frying.
  9. If the square immediately rises to the surface and doesn’t get burnt, then this is the right temperature.
  10. Add a few squares at a time to the oil and fry them on low medium heat.
  11. When the squares puff up and are golden on both sides, drain them and transfer to an absorbent paper.
  12. Repeat steps 5 – 11 for the remaining dough to get delicious, crunchy shankarpali.
  13. When the shankarpalis cool down a bit fill them in an airtight container.
  14. Serve the deliciously sweet and crunchy Shankarpali for festivals or as an evening snack with some hot Masala Chai!


If in any case the entire liquid mixture falls short for kneading the dough, then do add some extra milk, a tablespoon at a time till you get a semi soft dough. The milk should be at room temperature.

For this reason, initially itself while kneading the dough do not add all the flour at once. Keep about 1/2 cup aside & see if it can still be incorporated in the dough & still if you desire to make exact this quantity as it is & you fall short of the liquid then do follow above mentioned tip.

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! πŸ˜ƒ


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