Shankarpali is a traditional sweet savory that is easy to make for Diwali or any other festive occasion. This is mildly sweet and little crunchy melting into the mouth.
I still remember Amma preparing these for Diwali when I was a kid. She used to prepare varieties of sweet and spicy stuff for this festival and we used to have a lot of get-together with friends and relatives. It was such fun. Here goes the recipe exactly the way amma prepares Shankarpali….
Another variety of shankarpali coming up soon but spicy one J
Prep Time
5 Minutes + Dough Resting time
Cooking Time
15 Minutes
All Purpose Flour / Maida
Powdered Sugar
Cardamom Powder (optional)
3 Cups
1 Cup
1 Cup
1 Cup
A Pinch
To Deep Fry
1.     Melt ghee.
2.     Take a mixing bowl. Add all the above ingredients (except the oil) and mix it with your fingers.

3.     Start kneading the dough nicely and smoothly. Let the dough rest for 30 minutes.
4.     Heat oil for deep frying. Once the oil is heated nicely, keep the oil on medium to high flame while you fry the shankarpali.
5.     After 30 minutes knead the dough again. Divide the dough to correct proportion. Now smear a little oil on the board and on your rolling pin and start rolling the small dough ball to a round shape to ½ cm thick.

6.     Cut the roll with a knife or a pizza cutter to small square shape or diamond shape.
7.     Deep fry these diamond / squares to golden brown. Drain them onto a paper towel.
8.     Repeat the same procedure with the remaining dough. 
9.     Let the shankarpali cool. Transfer to an air tight container.


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