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Thursday, October 07, 2021

Shankarpali | Shakkar Para (Step by Step Pics)

Shankarpali or shakkar pare is a traditional Indian sweet prepared during Diwali and Holi. This is a famous snack of Maharashtra and in many other states like Karnataka and southern states. In Kerala, we prepare  Diamond Cuts. I have devoured a lot of shankarpali and Namak pare from Pune bakeries during college/ hostel days and loved these tiny squares a lot. These are typically square shaped biscuit and also called sweet tukdi' in  some places. The process of making this snack is quite simple and just needs the basic ingredients like maida, sugar, ghee and oil. In Rajasthan, people make this snack without adding sugar and coat with sugar syrup finally at the end just like Diamond Cuts.  Namak pare 
and Diamond Cuts  both have that flaky texture and is really addictive.

As we are getting close to Dusshera and Diwali, I thought to post this recipe here. I have been making both sweet and salty versions many a time and both are foolproof recipe that you can try out without much fuss. The only issue with this snack is that the plate gets empty before I even finish frying all batches. This snack is that addictive and loved by my family. This makes a small batch and if you plan to make larger batches, just double up the ingredients and prepare. The square pieces when added to oil should be dropped in hot oil, but then the heat should be lowered to finish the cooking process otherwise the outside may get browned faster (as the dough has sugar) and the inside may remain uncooked. Enjoy making this for Diwali and enjoy with family.

Preparation time ~ 15 minutes
Cooking time ~ 15 minutes
Author ~ Julie
Serves ~ a small quarter plate
maida 1.5 cups
milk 1/3 cup
granulated sugar 1/3 cup
melted ghee 3 tbsp 
cardamom powder 1/2 tsp
salt a pinch


  • In a sauce pan, add milk and warm it up, add the sugar and wait till sugar is completely dissolved. Then add melted ghee. Now, add this mixture to the dry flour mix and knead to a dough. 
  • Combine the dry ingredients; maida, salt and cardamom powder. Keep aside. You can start making from 15 minutes of resting, but I feel resting for an hour gives the dough more pliability. 
  • Divide the dough in equal parts and then roll this dough as a paratha, the thickness as of aloo paratha. Then, using a pizza cutter, cut out squares.

  • Heat oil in a wok and check if the oil is hot by dropping a small piece, if the dough goes down and then floats up. Then the oil is ready to fry.
  • Add the square pieces, don't overcrowd. Wait for the pieces to get lightly browned and then start flipping all sides, reduce the heat slightly so that the pieces get coked from inside else the outside gets browner faster and the inside may remain uncooked.

  • Once deep brown, drain using a slotted spoon on a paper towel. Repeat the same step of making till you finish the dough. Finally, cool the shankarpali completely and store in airtight containers.

* I used only 1/4 cup granulated sugar, but you can use upto 1/3 sugar. We like it mildly sweet. More the sugar, the pieces tend to become browner faster.
* Double the ingredients and make larger batches.

For more Diwali recipes, click here.


Angie's Recipes said... Best Blogger Tips

Gosh, I wouldn't stop eating them until all gone. Too dangerous to keep them in house :-)

Rajani Rehana said... Best Blogger Tips

Beautiful blog