If there’s one snack that can instantly transport us to Diwali mornings, it’s Shankarpali (also known as Shakkarpara in North India). The aroma of ghee melting into sugar syrup, the rhythmic clatter of tiny diamond cuts on the rolling board, and that first crunchy bite that’s both sweet and comforting — it’s a ritual in itself.
This golden, crispy delight has been part of festive kitchens for generations. Every home has its version — some soft and mildly sweet, others crisp and sugary — but they all carry the same essence of togetherness. Whether stored in steel tins for evening chai or shared with guests during Diwali, Shankarpali is one of those timeless treats that make festivals feel like home. 💛
The name “Shankarpali” has its roots in Marathi culture. Traditionally prepared during Diwali and Gudi Padwa, it’s believed that the name comes from “Shankar” (Lord Shiva) and “pali” (layer or slice) — symbolizing small, divine bites offered during auspicious occasions. As the recipe traveled across regions, it picked up new names — Shakkarpara in North India, Diamond Cuts in the South, and Khurma in Bihar — yet it remained the same beloved sweet, carrying the flavor of nostalgia in every crispy bite.
🍪 Sweet Shankarpali Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Maida (all-purpose flour) | 2 cups |
| Sugar | ½ cup |
| Ghee (or butter) | 2 tbsp |
| Milk | ¼ cup (approx.) |
| Water | ¼ cup (optional, for kneading if needed) |
| Salt | a small pinch |
| Oil | for deep frying |
Instructions
1. Make the Sugar Syrup
- In a pan, mix milk and sugar and heat gently until the sugar dissolves completely.
- Add ghee, stir well, and turn off the flame.
- Allow it to cool to room temperature.
2. Prepare the Dough
- In a large bowl, add maida and a pinch of salt.
- Pour in the cooled milk-sugar-ghee mixture.
- Mix gently and knead into a soft yet firm dough (not sticky).
- Add a few drops of water or milk only if needed.
- Cover and rest the dough for 15–20 minutes.
3. Shape the Shankarpali
- Divide the dough into smaller balls.
- Roll each into a thick chapati (about ½ cm thick).
- Cut into small diamonds or squares using a knife or pizza cutter.
4. Fry Until Golden
- Heat oil in a deep kadhai over medium flame.
- Once hot, lower the flame and fry the pieces in small batches.
- Stir occasionally and fry until they turn golden brown and crisp.
- Remove on paper towels to absorb excess oil.
5. Cool & Store
- Let them cool completely before storing.
- Keep in an airtight container — they stay fresh for 2–3 weeks.
💛 Tips for Perfect Shankarpali
- For softer bites, make a slightly softer dough.
- For extra crispness, roll a bit thinner and fry on low flame.
- Always cool completely before storing — any heat traps moisture and softens them.
