shankarpali recipe
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4.66 from 23 votes

shankarpali recipe

Sweet shankarpali recipe - crisp, flaky, melt in the mouth fried and baked biscuits. Shankarpali is a popular festive snack from maharashtra.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: snacks, sweets
Cuisine: indian, maharashtrian
Servings: 1 small jar
Author: Dassana Amit


  • 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


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.