shankarpali recipe, how to make shankarpali recipe | diwali snacks recipes

sweet shankarpali recipe - crisp, flaky, melt in the mouth fried and baked biscuits. shankarpali is a popular festive snack from maharashtra.
4.59 from 12 votes

shankarpali recipe with step by step photos – shankarpali is a sweet snack which is usually made during festive occasions like diwali in maharashtra. these slightly flaky, melt in the mouth crisp fried flour cookies are a good tea time snack and popular in western india.

shankarpali recipe, sweet shankarpali

a similar snack along the lines of shankarpali is shakkar pare which are made in north india. there are some differences in the preparation of both these snacks.

along with shankarpali there are few more diwali snacks which are often made during diwali festival.

few popular diwali snacks recipes are:

this is a sweet shankarpali recipe and another popular variation is a spiced savory shankarpali.

in this post, i have fried as well as baked the shankarpali. the fried one had a darker shade than the baked ones. taste wise both are good. the fried ones had puffed up more than the baked ones and had a more crumbly texture. the baked shankarpali tasted more like baked cookies.

you can use the frying method or the healthy baking method. below is the pic of baked shankarpali and the first & last pic is of the shankarpali made using frying method.

baked shankarpali recipe

you can make shankarpali in bulk and store them in airtight container and enjoy them for the next few weeks as a snack or with tea. sharing my mom’s recipe of shankarpali. one snack she would often make during festivals, especially around diwali.

shankarpali recipe

4.59 from 12 votes
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hr
sweet shankarpali recipe - crisp, flaky, melt in the mouth fried and baked biscuits. shankarpali is a popular festive snack from maharashtra.
shankarpali recipe
Servings:1 small jar

INGREDIENTS FOR shankarpali recipe

(1 CUP = 250 ML)
  • 1.5 cups maida (all purpose flour)
  • ½ cup rava (sooji or semolina)
  • ½ cup regular sugar or organic unrefined cane sugar or as required
  • 1 pinch salt
  • 3 to 3.5 tablespoon milk or as required
  • 2 tablespoon ghee or oil for making fried shankarpali and 3 tablespoon ghee or oil for making baked shankarpali

HOW TO MAKE shankarpali recipe

kneading dough for shankarpali recipe

  • powder the sugar in a dry grinder and keep aside.
  • first sieve the flour with salt.
  • then sieve the powdered sugar.
  • melt the ghee or warm the oil
  • add the melted ghee or warm oil to the flour-semolina-sugar mixture.
  • mix the fat into the flour mixture and make a breadcrumb like consistency.
  • when gathered together, the whole mixture should be able to hold itself together.
  • warm the milk. then add each tbsp of the warm milk in intervals and knead to a firm tight dough.
  • if the dough looks dry, then add 1/2 or 1 tsp milk and knead.
  • keep aside covered for 20-30 mins.

for frying shankarpali

  • heat oil for deep frying in a kadai or pan.
  • divide the dough into two equal parts. roll one part into a disc 6-7 inches in diameter. cut diamond slices from the rolled dough.
  • gently drop 6-8 of these slices into the kadai or pan.
  • you can fry more if you have a bigger kadai or pan.
  • fry shankarpali till golden. drain fried shankarpali on kitchen paper napkins. fry the rest of the shankarpali in batches.
  • also roll the other piece of the dough in a similar way and make diamond shaped slices.
  • fry these slices too in batches.
  • when cooled, store the shankarpali in an air-tight jar.

for baking shankarpali

  • preheat the oven to 180 degrees C.
  • place the diamond slices on to a baking tray or pan.
  • bake shankarpali for 20-25 mins or till light golden.
  • remove and cool the baked shankarpali on a wire rack.
  • once cooled, store the baked shankarpali in an air-tight jar.


tips to make shankarpali recipe:
  • you can add more sugar if required.
  • 2 tbsp of oil or ghee is enough for the quantity of flour and sooji/rava mentioned in this recipe if you plan to deep fry the shankarpali. if you add 3 tbsp of oil or ghee than there are chances of the shankarpali breaking in the oil while frying. however 3 tbsp of ghee or oil works well and gives the shankarpali a good texture if you bake them.
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how to make shankarpali recipe

1. first powder ½ cup sugar in a dry grinder.

sugar to make shankarpali recipe

2. sieve 1.5 cup all purpose flour/maida, a pinch of salt and powdered sugar. mix in the ½ cup rava/sooji/semolina. add 2 tbsp melted ghee or warm oil.

note – use 2 tbsp ghee or oil for making fried shankarpali and 3 tbsp ghee or oil for making baked shankarpali

flour for making shankarpali recipe

3. with your fingertips rub the ghee or oil in the flour mixture and make a breadcrumb like consistency. the whole mixture when gathered should hold itself up like the pic below.

dough to make shankarpali recipe

4. add warm milk in intervals while kneading. add milk as required. depending on the quality of maida and sooji, more milk can be added.

milk for making shankarpali recipe

5. knead to a tight dough. keep aside covered for 20-30 mins at room temperature.

dough to prepare shankarpali recipe

6. divide the dough into two parts and roll each part into a circle of about 6-7 inches in diameter.

dough for shankarpali recipe

7. with a knife or pizza cutter, make diamond shapes from the dough. discard the edges and join them together with the other piece of dough.

dough for making shankarpali recipe

frying shankarpali

8. drop the diamond shaped shankarpali gently in medium hot oil.

making shankarpali recipe

9. gently fry the shankarpali till golden.

frying shankarpali - shankarpali recipe

10. remove from slotted spoon and drain shankarpali on kitchen paper towels to remove excess oil.

sweet shankarpali recipe, shankarpali recipe

11. for baking, place the shankarpali in a baking tray keeping space in between. bake in a pre heated oven at 180 degrees C for 20-25 mins. below is a pic of the baked shankarpali. once baked remove and cool them on a wire rack.

sweet shankarpali recipe, shankarpali recipe

12. when cooled, store the shankarpali in an air-tight container or jar.

sweet shankarpali recipe, shankarpali recipe


dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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64 comments/reviews

  1. Hi Dassana, followed the recipe to the ‘T’ and the result is delicious. It turned out nice and crispy. Will add rawa now onwards. Thank you so much and Happy Deepavali

  2. Hello ! I want to use this exact recipe to make shankarpali. I however want to replace maida with whole wheat atta. and want to bake them instead of frying.

    How much of rava/semolina to use ?
    Do I replace 1.5 cups maida with the same quantity of atta or reduce the measure

    Thank You !


    • you can easily replace maida with atta. use 1.5 cups of atta. you can also add rava if you want or can skip it. rava will make the shankarpali crispy. with atta more milk will be required, so add accordingly.

  3. Hi dassana,
    Can I replace the sugar here with jaggery and all purpose flour with whole wheat??can you please tell me the measurement?? After Replacement should I have to follow the same procedure??

    • you can. use the same measurement as that for all purpose flour and jaggery. if there are impurities in jaggery, then you need to make a syrup and then filter it. to make the syrup, dissolve 1/4 cup hot water. mix well and then strain it. you can also use warm water and allow the jaggery to soak in it for some time. then strain. when adding the syrup to the flour, it should be at room temperature and not hot. if there are no impurities in jaggery, then too i would suggest to make a syrup as sometimes there are fine tiny lumps of jaggery which won’t break while kneading the dough.

  4. Hi Dassana,

    A very Happy Diwali and a prosperous New year to u n ur dear ones.

    Thanks sooo much for sharing all ur awesome n perfect receipes. Am so glad that i came across ur website. Very happy to share with u that this is d first tym i had d courage to make diwali sweets all by myself (of course, ur receipe ref?) i made each dish twice….first batch was just an experiment with ur reciepe in small quantity and second batch was d final one. I must say that ur reciepes r very easy to follow and d outcome is just yummmmm…

    Thanks again dear….God bless….keep up d good work?

    • prabha, wish you and your dear ones also a happy diwali and a prosperous new year. felt nice reading your comment and also that for the first times you tried shankarpali and it was a success. i am so glad that the recipe worked for you. most welcome prabha and wish you all the best.

  5. Thanks a lot for sharing the recipe I usually refer all your recipes.i tried this today and they came perfectly crispy.!!

  6. Hi….I tried ur shankarpali recipe… came out very well…I had not used rava in shankarpali earlier so was a bit sceptical at first…..then thought let’s try it….the result was good……thank you….

  7. Hi dasana
    I always refer your site before making anything and it is very good to v that whatever I make it turn out well.
    Thanks for sharing these recipes and making our job easy.
    Rinki singh

  8. Hi Darshana,
    I m huge fan of ur recipes.
    I use all measurement as u say.
    But while preparing this Shankarpalli I had faced problem.
    As I put in hot oil,it lost shape n within seconds was all sooji in oil.
    Don’t know what went wrong.
    Please help.
    Thanks in advance.
    Your true fan

    • thanks ruchi. looks like the dough required to be kneaded more. this could be the reason of the shankarpali crumbling in oil. always knead very well. this is true for most recipes which are fried.