Shankarpali (Shakarpara) Recipe

Shankarpali, also called shakarpara, are small deep-fried pastries spiced with cardamom—best enjoyed by the fistful during Diwali.

By
Chetna Makan
Chetna Makan is a contributing writer at Serious Eats.
Chetna Makan
Born in India and now a resident of Canterbury, England, Chetna Makan is a former contestant on The Great British Bake Off who has published five books on Indian cooking.
Learn about Serious Eats' Editorial Process
Updated April 02, 2020
Shankarpali (Diwali treat)
Vicky Wasik

Why It Works

  • Resting the dough after mixing allows the gluten to relax, making it easier to roll out the dough into thin sheets.
  • Ghee both flavors the dough and gives it a flaky texture.

Diwali is a time for families to enjoy great snacks, and every family has its favorite ones, often prepared together at home. One of the most popular snacks to make during Diwali is shakarpara, also known as shankarpali, small deep-fried pastries spiced with cardamom. Each one is a small bite of magic.

Recipe Details

Shankarpali (Shakarpara) Recipe

Active 60 mins
Total 60 mins
Serves 20 to 24 servings
Makes 120 shankarpali
Cook Mode (Keep screen awake)

Ingredients

  • 2 1/4 cups (340g)  all-purpose flour

  • 3/4 cup (100g) powdered sugar

  • 1 teaspoon cardamom powder

  • 1/4 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume

  • 1/4 cup plus 4 teaspoons (60g) ghee

  • 1/2 cup (120ml) whole milk

  • Sunflower oil or other neutral oil, such as canola or peanut, for deep-frying

Directions

  1. In a medium mixing bowl, thoroughly whisk together flour, sugar, cardamom, and salt. Add ghee and, using your hands, rub it into the dry ingredients until the mixture resembles bread crumbs. Slowly add milk in small increments, using your hands to mix it in until a firm yet supple dough forms (you may not need the entire 1/2 cup milk). Cover bowl with plastic wrap and let dough rest for 30 minutes.

    forming dough for Diwali treats

  2. Place dough on a work surface and divide into 4 portions. Working with one portion at a time, and keeping the rest covered with plastic to prevent drying, use a rolling pin to roll out each portion into a sheet a little less than 1/8-inch-thick (about 2 to 3mm). Using a knife, cut a crosshatch pattern across each sheet of dough to create small diamond shapes.

    crosshatching dough

  3. In a heavy-bottomed pot, heat 2 inches oil to 365°F (185°C); when oil is hot enough, a test piece of dough should sizzle and float to the surface immediately upon being placed in the pot. Place several pieces of dough in oil at a time and fry, flipping pieces midway through, until both sides are a deep golden brown, about 2 minutes.

    frying Diwali treats in oil

  4. Using a spider, slotted spoon, or strainer, transfer fried dough pieces to paper towels to drain. Repeat with remaining dough pieces. Serve warm or at room temperature.

Special equipment

Rolling pin, heavy-bottomed pot, instant-read thermometer

Make-Ahead and Storage

The shankarpali can be stored in an airtight container at cool room temperature for up to 4 days.

This Recipe Appears In

Nutrition Facts (per serving)
227Calories
18gFat
15gCarbs
2gProtein
×
Nutrition Facts
Servings: 20 to 24
Amount per serving
Calories227
% Daily Value*
Total Fat 18g23%
Saturated Fat 3g16%
Cholesterol 7mg2%
Sodium 67mg3%
Total Carbohydrate 15g6%
Dietary Fiber 0g1%
Total Sugars 4g
Protein 2g
Vitamin C 0mg0%
Calcium 8mg1%
Iron 1mg4%
Potassium 23mg0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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