Shakkarpara Recipe (Shankarpali) are a popular and delicious crispy and flaky diamond shaped Indian sweet snacks made at home during festival like Diwali. These slightly sweet shakkarpara (shankarpali) are addictive and perfect to munch on with a cup of tea.
Diwali is just 1 1/2 weeks away and I can’t keep calm. I just love this time of the year. House lit up bright with lights, Diwali farals and sweets everywhere, firecrackers, family and friends get together.
Oh it’s is so much fun!!
But this year Diwali is going to be a bit different. Since social gatherings are prohibited, meeting up with loved ones during this festive time is difficult.
Any who making all these Diwali sweets and snacks is keeping me sane for the time being.
And since we are talking snacks, I feel not making or having shakkarpara (shankarpali) during Diwali is a major crime. Born and raised in Mumbai this is one thing I used to look forward to (also besan ladoo and chakli) during the festivities.
During Diwali we celebrate by sharing sweets or snacks with the neighbours or loved ones. And I used to eagerly wait for the lovely Diwali faral thali filled with goodies like chakli, besan & rava ladoos, gujiyas, dried fruits, namak pare and shakkarpara that used to come home form the neighbours. Of all these besan ladoo and these diamond shaped sweet little shankarpali used to be my absolute favourite.
What ingredients are used to make Shakkarpara?
Making shakkarpara is a breeze and let’s see what ingredients are used to make shakkarpara.
- All purpose flour
- Cardamom powder
- Powdered sugar
Here are few Diwali recipes that you. can try
Shakharpara / Shankarpali Recipe
Shakkarpara | Shankarpali recipe | Diwali recipes
- Large bowl
- rolling pin
- deep frying pan
- 2 cups All purpose flour
- 4 1/2 tbsp melted Ghee (Clarfied butter)
- 1/2 tsp Salt
- 1/4 tsp Cardamom powder
- 3/4 cup Powdered sugar
- 1/2 cup Water
- Oil for Deep frying
- Add the flour, ghee and cardamom powder and mix together.
- Rub the ghee well into the flour. If you hold a portion it should hold the shape.
- Next add the powdered sugar and mix it will with the dough.
- Now add the water a little at a time and knead a soft firm dough. COver with a damp cloth or cling film and let it rest for 20-30 minutes.
- Heat enough oil in a deep frying pan on medium low heat.
- Now divide the dough into 6 balls. Take a ball and roll out into a 6-7 inch disc. It should be a little thicker than a roti.
- Now with a knife or pizza cutter cut it into diamond shape pieces.
- When the oil is hot, drop a few to test the oil. If it floats up instantly, the oil is ready.Now fry them in batches, do not over crowd.
- Fry until it is it golden brown on both the sides. Do not over brown them. Remove with a slotted spoon and place it on a kitchen towel.
- Keep it in an airtight container. It keeps well for 2-3 weeks.
I hope you enjoy this Shakkarpara/ Shankarpali as much as we do!
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