Quick answer: For this shankarpali recipe, warm ½ cup milk, ½ cup sugar and ¼ cup ghee until the sugar melts, cool it, then knead in about 2½ cups maida to a firm dough. Rest it 20 minutes, roll, cut into diamonds and fry on low-medium heat until golden. For soft, crumbly shankarpali, use a little more ghee and roll thicker (about 4–5 mm). For crispy ones, roll thinner (2–3 mm) and fry a bit longer on low heat.
Key takeaways
- The ghee in the dough (moyan) decides how soft or crisp shankarpali turns out.
- Thickness matters as much as the recipe: thick is soft, thin is crisp.
- Fry on low-medium heat; high heat browns the outside and leaves the inside raw.
- Cool completely before storing, or they’ll go soft and chewy.
Why Shankarpali Turns Out So Differently in Every Home
Ask three Maharashtrian aunties for their shankarpali recipe and you’ll get three answers. Some want them khuskhushit, soft enough to crumble in the mouth. Others want them crisp and crunchy, the kind that snaps. Both are right. They just come from small changes in ghee, thickness and frying.
This shankarpali recipe gives you one base dough and shows exactly what to change for each result. It’s one of the easiest Diwali faral items, which makes it a good starting point if chakli or anarsa scare you.
In this article, you’ll learn:
- The basic shankarpali recipe, with measurements
- What to change for soft or crispy shankarpali
- How to fry them evenly without burning
- An air fryer method with less oil
- Common mistakes and how to store them
Shankarpali Recipe: Ingredients
This makes roughly 400–450 g of shankarpali, enough for a medium faral dabba.
| Ingredient | Amount | Why it matters |
|---|---|---|
| Maida (all-purpose flour) | 2½ cups (about 300 g) | The base; add more if the dough is sticky |
| Milk | ½ cup | Binds the dough |
| Sugar | ½ cup | Sweetness and colour; adjust to taste |
| Ghee | ¼ cup (add 1–2 tbsp more for soft) | Controls texture |
| Salt | A pinch | Balances sweetness |
| Oil or ghee | For deep frying | Use fresh oil |
Some families add 1 tbsp fine rava (sooji) for extra crunch. It’s optional.
How to Make Shankarpali, Step by Step
- Melt the base. Put milk, sugar and ghee in a pan. Heat on low, stirring, until the sugar dissolves completely. Don’t boil it.
- Cool it. Let the mixture cool until just warm to the touch.
- Add flour. Add the maida and salt a little at a time and mix with a spoon, then your hand.
- Knead. Make a firm, smooth dough, a bit stiffer than roti dough. Don’t add water. If it’s sticky, add a spoon of maida.
- Rest. Cover and leave for 20–30 minutes so the flour absorbs the liquid.
- Roll. Divide into 4 balls. Roll each into a large circle of even thickness. Dust very lightly if needed.
- Cut. Use a knife or a pastry wheel to cut straight lines one way, then diagonally, to get diamonds.
- Fry. Heat oil on medium, then lower the flame to low-medium. Drop in a handful of pieces. They’ll sink, then rise. Turn and fry until light golden on both sides, about 4–6 minutes per batch.
- Drain and cool. Spread on a plate lined with paper. They firm up as they cool.
Soft vs Crispy Shankarpali: What to Change
| Goal | Ghee in dough | Rolling thickness | Frying |
|---|---|---|---|
| Soft, crumbly (khuskhushit) | ¼ cup + 1–2 tbsp | 4–5 mm | Low-medium, until pale golden |
| Crispy, crunchy | ¼ cup | 2–3 mm | Low heat, a little longer, until deeper golden |
| Extra crunchy | ¼ cup + 1 tbsp fine rava | 2 mm | Low heat, slow and steady |
The ghee coats the flour and stops it forming a tight, chewy structure, which gives that melt-in-the-mouth bite. Too little ghee and the shankarpali turn hard rather than crisp. Too much and they can break apart in the oil.
How to Fry Shankarpali Without Burning
With any shankarpali recipe, the most common complaint is shankarpali that look perfect outside but are pale and doughy inside. That’s heat.
- Test the oil with one piece. It should sink, then rise slowly within a few seconds. If it rises instantly and browns, the oil’s too hot.
- Fry on low-medium. Patience pays here.
- Don’t overcrowd the kadhai. Too many pieces drop the oil temperature and the shankarpali soak up oil.
- Stir gently so they colour evenly.
Reusing frying oil many times isn’t a great idea. FSSAI’s Eat Right India campaign advises against repeatedly reheating cooking oil, so use fresh oil and avoid topping up very dark, smoky oil.
Air Fryer Shankarpali (Less Oil)
Air fryer shankarpali won’t taste exactly like fried ones, but they’re crisp and use far less oil.
- Make the crispy version of the dough and roll it 2–3 mm.
- Toss the cut pieces with 1–2 tsp melted ghee.
- Spread in a single layer in the basket.
- Air fry at about 160°C for 10–14 minutes, shaking every 4 minutes. Every air fryer runs a little differently, so check from the 8-minute mark.
They’ll feel slightly soft when hot and crisp up as they cool. Our air fryer Diwali snacks guide has more faral that works this way.
Common Shankarpali Mistakes
- Hard shankarpali: too little ghee, too much flour or over-kneading. Add a spoon of melted ghee to the next batch.
- Breaking in oil: too much ghee or dough not rested. Rest for at least 20 minutes.
- Oily shankarpali: oil not hot enough. Test before every batch.
- Uneven colour: uneven rolling. Roll from the centre outwards and turn the dough as you go.
- Too sweet or bland: adjust sugar by 2 tbsp either way.
How to Store Shankarpali
- Cool them completely, at least 2–3 hours, before closing the box.
- Store in an airtight steel or glass container.
- They usually stay good for 2–3 weeks at room temperature in a dry place.
- If they go soft, warm them briefly in an air fryer or on a dry tawa and let them cool again.
Our guide on how to store Diwali faral crispy covers the full faral dabba.
Eat Them Mindfully
Shankarpali are made from maida, sugar and ghee, so they’re a festive treat, not everyday food. The ICMR-NIN dietary guidelines suggest limiting added sugar and fried foods. A small bowl with chai is plenty.
Frequently Asked Questions About This Shankarpali Recipe
Q: Can I make shankarpali with wheat flour?
Yes. Atta shankarpali are denser and less crisp. Use half atta and half maida for a middle ground.
Q: Why are my shankarpali chewy?
Usually too little ghee in the dough or under-frying on high heat. Add a little more ghee and fry slower on lower heat.
Q: Can I make shankarpali without sugar?
You can make namkeen shankarpali with salt, ajwain and a little chilli powder in place of sugar. The method stays the same.
Q: How do I know the oil is the right temperature?
Drop in one piece. It should sink, then float up slowly in a few seconds. If it browns fast, lower the heat.
The Bottom Line
This shankarpali recipe uses one simple dough. Add a little extra ghee and roll thick for soft shankarpali, or roll thin and fry slowly for crisp ones. Keep the heat low-medium, cool them fully, and store them airtight.
Save this recipe for your Diwali faral day, share it with whoever runs the kitchen at home, and follow SmartCooking.in on WhatsApp for more faral recipes.