Authentic Shankarpali Recipe – Indian Sweet Biscuits with Ghee & Cardamom

Last Updated on 4 months by Neha Deshmukh

Authentic Shankarpali Recipe – Indian Sweet Biscuits with Ghee & Cardamom

Okay, let’s be real. If you’ve ever celebrated Diwali or Ganesh Chaturthi, chances are you’ve happily munched on these delightful, melt-in-your-mouth biscuits! Shankarpali (or Shakarpara, as it’s sometimes called) is a classic Indian sweet that’s been a staple in my family for generations. It’s a little bit of effort, but so worth it. Trust me, once you make a batch, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t just any Shankarpali recipe. It’s the one my aaji (grandmother) passed down, tweaked just a little over the years to be absolutely perfect. It’s crispy, flaky, subtly sweet, and wonderfully fragrant with cardamom. Plus, it’s a fantastic make-ahead treat – perfect for when you’re entertaining or just need a little something sweet with your chai.

Ingredients

Here’s what you’ll need to create these little bites of heaven:

• 1 cup All-purpose flour (about 120g)
• ½ cup Semolina (Sooji/Rava – about 75g)
• 2.5 tablespoons Granulated Sugar (about 30g)
• ¾ cup Water (about 180ml)
• ½ cup Milk (about 120ml)
• 1 tablespoon Ghee (about 15g)
• ½ teaspoon Baking soda (about 2.5g)
• ¼ teaspoon Salt (about 1.5g)
• 2 Cardamom pods
• 4 cups Canola Oil (about 960ml) – for frying

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Ghee: Don’t skimp on the ghee! It’s what gives Shankarpali that incredible flaky texture and rich flavor. If you’re not familiar, ghee is clarified butter – it has a nutty aroma and a higher smoke point than regular butter.
• Semolina: The semolina adds a lovely texture. I prefer fine semolina for a more delicate bite, but medium works too.
• Cardamom: Freshly crushed cardamom is always best. It makes all the difference! Gently crush the pods to release the seeds – the aroma is divine.
• Flour: Traditionally, this is made with maida (all-purpose flour). However, some families use a mix of maida and atta (whole wheat flour) for a slightly more rustic flavor. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get baking (or frying, rather!).

1. First, in a large mixing bowl, combine the all-purpose flour, semolina, ghee, baking soda, salt, and cardamom. Mix it all together with your fingertips until it resembles breadcrumbs. This is where you get to feel the texture come together!
2. Now, in a separate microwave-safe bowl, heat the milk, water, and sugar until it’s just boiling. You can do this in the microwave for about 2-3 minutes.
3. Carefully pour the hot milk mixture into the dry ingredients. Mix everything together to form a smooth, slightly sticky dough. Don’t overwork it – just until it comes together.
4. Let the dough rest for about 10-15 minutes. This allows the gluten to relax, making the Shankarpali more tender.
5. Lightly flour a clean surface. Roll the dough into a 20×15-inch rectangle, about ¼-inch (6mm) thick.
6. Using a pizza cutter or sharp knife, slice the dough into 1-inch (2.5cm) diamond-shaped pieces.
7. Heat the canola oil in a deep pan or wok over medium heat to 350°F (175°C). To test if the oil is ready, drop a tiny piece of dough in – it should sizzle and rise to the surface.
8. Fry the Shankarpali in batches, being careful not to overcrowd the pan. Fry for about 9 minutes per batch, or until golden brown and crispy.
9. Remove the fried Shankarpali with a slotted spoon and drain on paper towels to remove any excess oil.
10. Let them cool completely before storing. This is the hardest part – resisting the urge to eat them all right away!

Expert Tips

• Oil Temperature is Key: Maintaining the right oil temperature is crucial for crispy Shankarpali. Too low, and they’ll be soggy. Too high, and they’ll burn.
• Don’t Overcrowd: Frying in batches ensures the oil temperature doesn’t drop too much.
• Resting the Dough: Don’t skip the resting period! It really does make a difference in the texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for an equal amount of vegetable oil. It won’t have quite the same flavor, but it’ll still be delicious!
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. You might need to adjust the liquid slightly to get the right dough consistency.
• Spice Level: Add a pinch of nutmeg or a few strands of saffron to the dough for a warmer, more complex flavor. My friend, Priya, always adds a tiny bit of nutmeg – it’s lovely!
• Festival Adaptations: During Diwali, I sometimes add a sprinkle of edible silver leaf (varak) to the Shankarpali for an extra festive touch. For Ganesh Chaturthi, I’ll often make smaller, bite-sized pieces.

Serving Suggestions

Shankarpali is perfect on its own with a cup of masala chai. It also pairs beautifully with a scoop of vanilla ice cream or a bowl of warm kheer (rice pudding).

Storage Instructions

Store cooled Shankarpali in an airtight container at room temperature for up to a week. They actually get even better after a day or two as the flavors meld!

FAQs

Let’s answer some common questions:

• What is Shankarpali and where does it originate from? Shankarpali is a traditional Indian sweet biscuit, originating from Maharashtra and Gujarat. It’s a popular festive treat, especially during Diwali and Ganesh Chaturthi.
• Can I make the dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling and frying.
• What is the best way to get the perfect crispy texture? Maintaining the correct oil temperature and not overcrowding the pan are key. Also, make sure to drain the fried Shankarpali thoroughly on paper towels.
• What type of oil is best for frying Shankarpali? Canola oil is a good choice because of its neutral flavor and high smoke point. You can also use vegetable oil or sunflower oil.
• How do I prevent the Shankarpali from absorbing too much oil? Make sure the oil is hot enough and don’t overcrowd the pan. Frying in batches is essential!

Enjoy making (and eating!) this delicious piece of Indian tradition. I hope this recipe brings a little sweetness to your day!