Sweet shankarpali (or Shakarpara) was always one of the first sweets Mom made for Diwali faral, and it was devoured even before Diwali. As a result, she always made multiple batches.

There's something irresistible about these flaky, crispy, bite-size sweets that literally melt in your mouth, and you can't get enough of them! They are that enticing!

There are many ways to make Shakarpara, but this is my favourite because it is so simple to make and has a long shelf life because it does not contain milk. 



Prepartion Method:

  1. Combine maida, rava and salt in a bowl. Add melted ghee and mix.
  2. Now Add powdered sugar to the above mixture and mix well.
  3. Add water little by little and knead the smooth dough. Dough should neither too tight nor too soft.
  4. Cover the dough with wet cloth and keep aside for 30 minutes.
  5. After 30 minutes, knead the dough again. If the dough looks dry add some more water and knead.
  6. Divide the dough into equal portions and roll like thick paratha about ¼ inch thickness.
  7. Meanwhile, heat oil in a deep pan for deep frying.
  8. Remove the edges by using knife and cut into desired shape diamond or square using a knife or cutter.
  9. Check the oil is ready for frying by dropping a pinch of dough in hot oil, it should raise up immediately.
  10. When oil is hot enough drop them one after the other slowly. 
  11. Deep fry over low-medium flame till golden. Drain them over a tissue or kitchen towel.
  12. Store in air tight container once it cools down.
  13. Serve with hot chai.