Shankarpali or Shakkar Para

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Shankarpali or Shakkar Para


Shankarpali or Shakkar para is all time favorite dish at my house and does not require any special occasion. I usually prepare and store it for 15-20 days. It has a very good shelf life and the best snack option while traveling. In Maharashtra, it is traditionally prepared during Diwali festival. It is one of the main ingredients in Diwali pharal thali. It can be sweet or savory or flavored using kasuri methi or cheese or Achari masala. In this recipe I have used 1cup coarse sugar, Add more or less as per your sweetness preference.  

Cooking Time

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min


Serves : 10
  • 1 kgs maida or flour

  • 1/2 cups fine semolina

  • 1 cups ghee

  • 1 1/2 cups warm milk

  • 1 cups sugar

  • 1/2 tsp salt

  • 1 litre oil or ghee for frying


  • In a large bowl mix all dry ingredients i.e. Maida, Fine semolina, salt.
  • In a saucepan add milk, sugar, and ghee. Let it boil until sugar dissolves. Keep stirring. Switch off the flame. Keep aside for 10-12 minutes.
  • Make a well in the center of the four. Add 3/4th of warm ghee-sugar-milk mixture. Mix it with the help of the spatula.
  • Mix well. Rub using palms till it forms a crumbly texture.
  • Add remaining ghee-sugar-milk mixture. Start kneading a dough.
  • Add warm milk if required and knead it into a little stiff sough. Cover and keep aside for 15-20 minutes.
  • If required, add little warm milk and knead it again. Make small balls and roll it like thick paratha or circle.
  • Remove rough edges using shankarpali or pizza cutter.
  • Cut into Dimond shape or any desired shape. Keep All shankarpale ready.
  • Heat oil in a wok or Kadai. Gently add prepared shankarpale in small batches.
  • Fry them on low flame until light brown color. Repeat the process with remaining shankarpalis.
  • Cool and store in airtight container and serve hot with a cup of tea or coffee.