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Sweet Shankarpali Recipe: 59 Photos

Shankarpali Recipe

FAQ

Shankarpali, shakkarpara, murali, khurma, lakdi mithai, or just simply mithai is an Indian sweet snack made from a dough of sugar, ghee (or butter), maida flour, and semolina. The name is derived from Persian Shekarpareh. Shankarpali is eaten in India, especially in Uttar Pradesh.
Ghee is an important ingredient that makes shankarpali crispy, and flaky and gives that melt-in-mouth texture so don't skip it. At the same time, don't add more than 3-4 tablespoons of melted ghee to this recipe. Too much ghee can cause shankarpali to be too greasy and can even melt or break while frying.
Shankarpali or Shakarpara is a crispy and lightly sweetened snack prepared using just six basic pantry ingredients! Typically made in Indian homes around Diwali, these irresistible bite-sized sugar cookies can be prepared ahead of time and make for a perfect tea-time snack.
The main ingredients of Shakarpare include a dough made of either all-purpose flour (maida) or whole wheat flour (atta), ghee and sugar. Some people may also add a bit of semolina (suji/rava) and some flavorings. Just like my Shakarpara recipe, which is made with atta and has a saffron flavored sugar syrup too.
Shelf Life of 06 months.