Crispy and Layered Shankarpali

Crispy and Layered Shankarpali

Today’s recipe is crispy and layered shankarpali. We are making this shankarpali using 1 kilo maida. This is a very easy and simple recipe. As the name suggests, these shankarpali turn out nice, layered and crispy. This is one of the must Diwali recipes. I will share perfect measurements. Also these are the perfect measurements and this is no fail recipe. This will neither turn out too oily nor dissolve in oil while frying!!

This classic Maharashtrian snack is beloved for its satisfying, mildly sweetened flavor and crunchy texture. Made primarily from all-purpose flour (maida), ghee (clarified butter), and sugar, the dough is rolled out and typically cut into distinctive diamond shapes or square cuts before being deep-fried to a beautiful golden brown. When the crisp autumn air signals the arrival of Diwali—the Festival of Lights—the scent of Shankarpale is the first fragrance to fill every Indian home. This isn’t just a snack; it’s a piece of our history, a diamond-cut slice of cherished childhood memory.

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3. Wheat Flour Shankarpali – Marathi Recipe
4. Shankarpali– Marathi Recipe
5. Jeera Shankarpali – Marathi Recipe

Some Interesting facts about Crispy and Layered Shankarpali :-

The preparation of these tiny, crispy squares or diamond shapes is a beloved family ritual. I can still picture my grandmother, surrounded by cousins, carefully kneading the dough. This isn’t an overnight task; it’s a commitment to creating the perfect texture. The secret lies in the “Moyan”—the generous, hot pour of pure ghee (clarified butter) into the flour (maida or sometimes whole wheat flour), rubbed in until the mixture resembles coarse breadcrumbs. This step, passed down through generations, is what guarantees that beautiful flaky and melt-in-your-mouth texture we all crave.

Crispy and Layered Shankarpali

Print Recipe

Serves: 4 People Preparation Time: 30Minutes Cooking Time: 50Minutes 50Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

• 1 kg Maida
• 1 cup Ghee
• 1 cup Milk
• 1 1/4 cup Sugar
• Oil for frying

Instructions

Step 1: Heat up milk in a pan and add sugar. Mix well and let the sugar dissolve.

Step 2: When sugar completely dissolves in the milk and mixture comes to boil, turn the gas off and add ghee. Mix everything well together.

Step 3: Sieve the maida well once and take it out into a dish.

Step 4: Spread it well and make a well at the center and a channel around it.

Step 5: Add the milk mixture into maida while it is still warm and mix well.

Step 6: When the mixture cools down a little, knead stiff dough.

Step 7: Take small portion from the dough and toll it into a little thick disc. Cut it into square pieces.

Step 8: Heat up oil on high heat and when the oil is hot enough, reduce the heat to low.

Step 9: Drop shankarpali into hot oil and fry well until it gets nice golden color from both sides.

Step 10: When shankarpali is frined well, take them out, drain excess oil and transfer them on a wire rack. Shankarpali is ready.

Step 11: When the shankarpali cools down, store them in an airtight container. It has shelf life of about a month.

Notes

• You can use 1 cup sugar if you don't want too sweet shankarpali.
• You can decide the size and shape of the shankarpali.

Recipe Video

Servings

Whether you call them Shankarpali in Maharashtra, Shakkarpara in Gujarat and North India, or simply the best tea-time snack imaginable, this is the taste of home. It’s the sweetness of a festival, the crunch of a happy moment, and a timeless tradition we are proud to share with you.