Crispy Sweet Shankarpali Recipe (Shakarpara / Shankarpoli Sweets)
Shankarpali (also known as Shakarpara or Shankarpoli) is a traditional Indian sweet snack popular during festivals like Diwali and Nag Panchami, as well as a everyday tea-time treat. Made by preparing a dough with All-Purpose Flour (Maida), ghee, sugar, and milk, it is rolled out, cut into classic diamond or square shapes, and deep-fried to golden perfection. This Uttara Karnataka style recipe yields ultra-crispy, flaky, and melt-in-the-mouth sweet bites that can be stored in an airtight container for weeks.
Ingredients
- All-Purpose Flour (Maida): 2 Cups
- Sugar: ½ Cup (Granulated or powdered)
- Milk (or Water): ½ Cup
- Ghee / Butter: ¼ Cup (Warm/melted)
- Oil: For deep frying
- Cardamom Powder (Elachi): ½ tsp (Optional, for aroma)
- Salt: A tiny pinch (To balance sweetness)
Instructions
- Prepare Sugar Mixture
In a bowl or small saucepan, combine ½ cup milk and ½ cup sugar. Stir gently on low heat or warm slightly until the sugar dissolves completely. Let it cool down to room temperature.
- Prepare Dough
In a mixing bowl, add 2 cups of Maida, a pinch of salt, and ¼ cup warm melted ghee. Mix well with your fingers until the dough forms a breadcrumb-like texture when pressed.
- Knead
Gradually pour in the sweetened milk mixture and knead into a smooth, firm dough. Cover and let it rest for 15 to 20 minutes.
- Roll & Cut
Divide the dough into medium-sized balls. Roll each ball out into a slightly thick flat disc (about ¼ inch thick). Using a knife or a dough cutter, cut vertical and horizontal lines to form diamond or square shapes.
- Deep Fry
Heat oil in a deep frying pan (kadai) over medium-low flame. Gently drop the cut dough pieces into the warm oil.
- Fry to Golden
Fry on low to medium heat, turning continuously, until they turn uniformly golden brown and crisp. (Frying on low heat ensures flakiness and prevents burning).
- Cool & Store
Drain on paper towels and allow them to cool completely. Store in an airtight container.