Shakkar Pare (called Shankarpali in Maharashtra and Sweet Diamond Maida Biscuits in South India) are crunchy-muchies of the sweet sort that are a great favourite with Indians. Commonly made during festivals such as Diwali or Holi, these sweet treats are quite popular with young and old alike.
Want more recipes for snacks? Try my recipes for Poha Chivda, Kolhapuri Bhadang, Kodubale, Chegodilu, and Jantikalu.
How to Make Shankarpali | Shakkar Para | Sweet Maida Diamond Biscuit
Time: 60 Minutes
- Maida or Refined Flour – 1 Cup
- Powdered Sugar – 1/4 Cup
- Ghee – 2 tbsp
- Milk – 3 tbsp or as required
- Salt – A Pinch
- Oil to Fry
Method to Make the Dough
- Sift together the salt, sugar and maida.
- Make a well in the centre of the maida.
- Melt the ghee and pour it into the well.
- Fold some of the maida into the ghee.
- Mix the ghee and maida well till the flour is crumbly.
- Now gradually mix the milk to form a firm dough. Add just enough milk so that the dough forms into a smooth yet firm ball.
- Cover the dough and set aside for 10 minutes.
Method to Make the Shankarpali | Shakkar Para | Sweet Maida Diamond Biscuit
- Divide the dough into 3 equal parts.
- Roll each part into a ball.
- Roll one of the balls into a circle. Be sure you do not roll it too thin.
- Using a sharp knife:
- Cut the circle into 1″ strips.
- Now cut the strips diagonally at 1″ intervals so that you have diamond-shaped pieces.
- Set the pieces aside.
- Repeat the process with the other two balls of dough.
Method to Fry the Shankarpali | Shakkar Para | Sweet Maida Diamond Biscuit
- In a kadhai or wok, over medium flame, heat enough oil.
- To test if the oil is hot enough:
- Drop a small piece of dough into the oil.
- If the dough rises immediately to the surface, the oil is hot enough.
- Drop a few pieces of the Shakkar Pare into the oil.
- Fry till the Shakkar Pare are golden brown.
- Remove from the oil and place on a kitchen tissue so that excess oil is absorbed.
- Repeat steps 3 to 5 to fry the rest of the Shakkar Pare.
- Let the Shakkar Pare cool to room temperature.
- Store in an air-tight container.
- The oil should not be smoking hot. If it is, the Shankarpali will burn.
- Be sure to constantly stir the Shankarpali as they fry and keep a sharp eye on them. Because these treats have sugar in them, they tend to brown very quickly.
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