By Suprita Mitter
January 11, 2025
Shankarpali is a crispy, bite-sized Indian snack made from a dough of flour, sugar, ghee, and milk and deep-fried. Popular during festivals in Maharashtra, these mildly sweet treats are loved for their rich taste, crunchy texture, and long shelf life.
1 cup all-purpose flour (maida) 2 tbsp semolina 1/4 cup sugar 1/4 cup milk 2 tbsp ghee A pinch of salt Oil
In a small saucepan, heat the milk, sugar, and ghee until the sugar dissolves completely. Allow this mixture to cool slightly.
In a bowl, combine the all-purpose flour, semolina, and a pinch of salt. Gradually add the milk-sugar-ghee mixture into the flour and knead into a soft dough. Let it rest for 15-20 minutes.
Divide the dough into small portions. Roll each portion out into a thick disc.
Using a knife or pizza cutter, cut the dough into small diamond or square shapes.
Heat oil in a deep pan. Fry the cut pieces in batches, turning occasionally, until they are golden brown and crisp on all sides.
Remove with a slotted spoon and drain on paper towels. Let the Shankarpali cool completely before storing them in an airtight container.