SERVES: 6               TIME: 40 Minutes


  1. 1/2 cup sugar
  2. 1/2 cup milk
  3. 4 3/4 tbsp ghee
  4. 3 1/2 cup maida
  5. a pinch of salt
  6. ghee for deep-frying


  1. Combine the milk, sugar and ghee in a non-stick pan, mix well and cook on a medium flame for 2.5 minutes or till the sugar dissolves, while stirring occasionally. Keep aside to cool.
  2. Sieve maida and pinch of salt together in a bowl with the help of a strainer.
  3. Add the milk-sugar mixture, a little at a time and knead into a firm dough.
  4. Divide the dough into 4 equal portions.
  5. Roll out a portion in a circle.
  6. Cut it in diamond shaped pieces and prick each diamond.
  7. Heat the ghee in a non-stick kadhai and deep-fry the shankarpali, a few at a time on a slow flame till they are golden brown in colour from both the sides. Drain on an absorbent paper.
  8. Cool completely and store in an air-tight container.


  1. For Shankarpali’s to last long, you can use warm water instead of milk

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