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Shankarpali

Shankarpali

Shankarpali is a traditional Diwali recipe in Maharashtra and Goa. Also known as shakkar para, these crisp diamond-shaped cookies are a favorite among kids. I can’t think of a word other than the Marathi word “Khuskhushit” to aptly describe these. These are a paramount part of the traditional Diwali faral.

Diwali is a very special time for me. It was the most celebrated time of the year. The weather in Mumbai is usually mild and there is a lot of excitement in the air. There are lights everywhere and these beautiful lanterns called “akashkandil” adorn windows and corridors. Pretty rangolis outside the door welcome guests. People share delicious Diwali faral and there are fireworks in the evenings. Nothing in the west comes close to the festive atmosphere of Diwali in Mumbai, not even Christmas.

Coming back to shankarpali, when made to perfection, these shankarpalis melt in your mouth. Try the below recipe this Diwali. You will not regret it. The proportions are not overbearingly sweet so if you desire a sweeter version, feel free to increase the amount of sugar. Reduce the quantity or sugar and ghee if you are overly health-conscious. I think it’s okay to indulge around the holidays 🙂

Shankarpali Recipe

Diamond-shaped fried cookies
Prep Time15 mins
Cook Time30 mins
Resting time2 hrs
Total Time2 hrs 45 mins
Course: Snack
Cuisine: Indian
Keyword: Best Crisp Shankarpali
Servings: 10

Equipment

  • rolling pin
  • pizza cutter or knife

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup milk
  • 1/2 cup sugar
  • 1/2 cup ghee or clarified butter

Instructions

  • Warm the milk and mix in sugar until it dissolves.
  • In a stand mixer, mix in the flour, ghee and warm milk to form a smooth dough
  • Rest the dough for 1-2 hours.
  • Divide the dough into 4 parts.
  • Roll out each part into a flat disc about 1/8" thick (thickness of a paratha).
  • Cut into small diamonds.
  • Heat oil in a wok.
  • After oil is hot, reduce flame to medium and fry the shankarpalis till they are brown and crisp. Note that the shankarpalis will be slightly soft immediately after frying. Once they cool down, they will be crisp.
  • Cool the shankarpalis before storing in an airtight container.
  • Make your Diwali special with this homemade snack.

Video

For an easier version of the nankhatai, please click here.



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