Shankapali| Shakkarpara| Shankarpoli {tiny bite sized sweet biscuits}


Made during, these tiny biscuits are crispy, mildly sweet and perfect as a evening tea accompaniment !



2 cups all purpose flour/ maida

1/2 cup fine semolina/ rava

3 -4 tablespoons ghee/clarified butter ( melted & hot)

1 cup powdered sugar

1/2 teaspoon salt 

1 cup water (use as required to kneed a soft but firm dough)

Oil for deep frying


  • In a big bowl , add plain flour, salt and semolina.
  • Dry mix and add hot melted ghee.
  • Rub the ghee into the flour mixture.
  • This helps to make the biscuits crisp.
  • When the mixture is held together, it should form a lump. 
  • If it still looks dry ,add another tablespoon of hot melted ghee.
  • Now add the powdered sugar and incorporate into the dry mix.
  • Add water little at a time and make a soft but firm dough.
  • Keep the dough covered and keep it closed for 20 mins.
  • This is because the semolina will absorb water and swell. So using the right amount of water is important.
  • After 20 mins, keep oil for heating.
  • Divide the dough into 5 equal portions.
  • Using a rolling pin, roll the dough into approx 7-8 inches circle. The thickness is about 1/2 cm.
  • Using a pizza cutter or knife , cut the dough into bite sized diamonds. 
  • Carefully remove them onto a plate and drop in hot oil and fry them on medium flame. 
  • The colour should be light golden and once it’s removed, because of the heat from inside , the colour will darken a little bit.
  • So it is advisable to remove when it light golden in colour.
  • Remove onto an absorbent paper and cool completely.
  • The crisp Shankarpali can be stored in an airtight container and used for 3-4 weeks.

Note  – Frying in medium heat is very important, otherwise it will end up undercooked from inside.



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