Diwali Shankarpali Recipe: Crispy, Sweet & Homemade

Diwali is the perfect time to prepare homemade sweets and savouries for family and friends. Shankarpali is a simple festive snack made with maida, sugar, ghee and milk, then rolled, cut and fried until crisp and golden.

These small diamond-shaped pieces are mildly sweet, buttery and crunchy, making them ideal for festive snack boxes or as a tea-time treat. The key to good Shankarpali is getting the dough consistency right and frying the pieces slowly enough for them to cook evenly.

This Diwali Shankarpali recipe explains how to prepare the dough, shape the pieces, fry them to a crisp texture and store them properly. 

Shankarpali Recipe at a Glance 

Ingredients for Shankarpali 

A Note on the Ingredients 

Using good-quality maida helps create a smooth dough that is easy to roll and cut. You can use Anil Maida for this recipe.

Milk adds richness to the dough, while ghee or butter gives the Shankarpali its characteristic flavour and texture. Cardamom is optional but adds a pleasant aroma to the sweet version.

How to Make Shankarpali 

Step 1: Prepare the Sweet Milk Mixture 

Add milk, sugar and ghee to a saucepan. Heat the mixture gently, stirring until the sugar dissolves and the ingredients are well combined.

Do not bring it to a rolling boil. Once the sugar has dissolved, turn off the heat and allow the mixture to cool until it is warm rather than hot. 

Step 2: Make the Shankarpali Dough

Add maida, salt and cardamom powder to a wide mixing bowl. Gradually add the warm milk mixture while mixing with your hand or a spoon.

Add the liquid slowly rather than pouring it all in at once. Knead gently until you get a smooth, soft but firm dough that does not stick to your hands.

The dough should be firm enough to roll and cut without spreading.

Step 3: Rest the Dough 

Cover the dough and let it rest for about 20 minutes.

Resting allows the flour to absorb the moisture and makes the dough easier to roll. After resting, knead it lightly for a few seconds to make it smooth again. 

Step 4: Roll the Dough

Divide the dough into two or three portions. Take one portion and roll it into an even, moderately thick circle.

Avoid rolling the dough too thin. Very thin pieces can become harder after frying, while unevenly rolled dough can result in pieces that cook at different rates. 

Step 5: Cut into Diamond Shapes

Use a knife, pizza cutter or pastry wheel to cut the rolled dough into strips and then into small diamond or square-shaped pieces.

Keep the pieces as similar in size and thickness as possible. This helps them fry evenly. 

Step 6: Heat the Oil 

Heat enough oil in a deep kadai over medium heat.

To check the temperature, drop a small piece of dough into the oil. It should rise gradually with steady bubbles. If it browns immediately, the oil is too hot.

Maintaining moderate heat is important because Shankarpali needs enough time to cook through without becoming dark on the outside. 

Step 7: Fry the Shankarpali

Carefully add a batch of the cut pieces to the hot oil. Do not overcrowd the kadai.

Fry over medium-low to medium heat, stirring gently from time to time so the pieces cook evenly. Fry until they become light golden and firm.

Avoid frying them over high heat. The outside can brown quickly while the inside remains undercooked. 

Step 8: Drain and Cool

Remove the fried Shankarpali with a slotted spoon and drain the excess oil.

Transfer the pieces to a plate, tray or wire rack and allow them to cool completely. They may feel slightly soft immediately after frying but will become crisp as they cool. 

Tips for Crispy Shankarpali 

1. Get the Dough Consistency Right

The dough should be soft enough to roll but firm enough to hold its shape. A very soft dough can make the pieces difficult to cut, while a stiff dough can result in harder Shankarpali. 

2. Roll the Dough Evenly 

Try to maintain the same thickness throughout the rolled dough. Uneven pieces can cook at different rates.

3. Don't Roll It Too Thin

Moderately thick dough gives the Shankarpali enough structure to remain crisp without becoming excessively hard.

4. Fry Over Moderate Heat

High heat can brown the outside before the centre cooks properly. Moderate heat allows the pieces to cook more evenly.

5. Fry in Small Batches 

Overcrowding the kadai can reduce the oil temperature and affect the texture. Fry smaller batches for better results.

6. Cool Completely Before Storing

Shankarpali becomes crisper as it cools. Always allow it to reach room temperature before transferring it to an airtight container. 

Common Shankarpali Mistakes and How to Fix Them

How to Store Shankarpali 

Allow the Shankarpali to cool completely before storing it. Place the pieces in a clean, dry, airtight container.

 Keep the container in a cool, dry place away from moisture and direct sunlight. Do not close the container while the Shankarpali is still warm, as trapped moisture can make it lose its crispness.

For the best texture and flavour, consume it while fresh.

Nutrition Information

Shankarpali is a festive fried snack, so it is best enjoyed as an occasional treat. The nutritional value can vary depending on the ingredients, serving size and amount of oil absorbed during frying. 

Note: These are general nutritional characteristics rather than exact values. Actual nutrition will vary based on the ingredients and quantities used.

Discover More Crunchy & Festive Recipes

Planning a festive snack platter? Explore more homemade recipes

● Thenkuzhal Murukku 
● Rava Ladoo 
● Ribbon Pakoda 
● Samba Rava Halwa 

Conclusion

Homemade Shankarpali is a simple and delicious addition to a Diwali snack platter. With a soft, firm dough, even pieces and controlled frying, you can make crisp, lightly sweet Shankarpali at home.

Prepare a batch for Diwali, let it cool completely and store it in an airtight container for a crunchy festive treat to enjoy with family and friends.