Shankarpali – sweet mathi

We all like something sweet, something salty, something crispy to go with out evening tea or when we have nightime craving to eat something truly indian comfort snack.

Shakkarpare has been our anytime munch snacks since beginning. Most of the time we fried them and dunk them in sugar syrup or chasni which makes them too sweet and heavy to eat and enjoy.

This is a healthy version made with whole wheat and sugar in added in the dough itself to bring out the light sweetness and crispiness of these anytime munchies.

Make them enjoy them with tea, or carry them when you go for trips abroad or even like i prefer give them in tiffin as a dessert to kids.

namak pare


Whole wheat flour – 1 ½ cups
Salt – ⅛ teaspoon
Ghee – 2 tablespoons
Milk – ⅓ cup
Sugar – ¼ cup(if u wants more sweet add 2 tbsp more)
Cardamom powder – ⅛ teaspoon
Ghee for deep frying


  1. Heat the milk just till it becomes warm.Now add sugar to warm milk.Add cardamom powder.
  2. Stir very well till sugar dissolves. We need to warm the milk just to dissolve the sugar. So do not boil the milk. Keep it aside.
  3. Take whole wheat flour and salt in a bowl. Mix it and add 2 tablespoons of ghee.Rub it with your hand. So ghee will coat the flour and make it coarse texture.
  4. Then slowly add milk and sugar mixture. Knead the dough by hand. Add some more milk and knead again till you get very stiff dough.
  5. It has to be stiff (firm) dough. If your dough is soft then it will be very sticky because of sugar. and you won’t get crispy shakkar pare.No need to rest the dough.
  6. Divide dough into two equal portions. And take one portion at a time and flatten it out into round disk.
  7. Now roll it with rolling pin. You have to use more pressure than regular chapati rolling, because dough is really stiff. Keep rolling till you get 8-9 inch big circle or ¼ inch thick.
  8. Cut into your desire shape diamonds or squares. I cut into bite size diamonds.
  9. Remove it to another plate in single layer and let it dry for at least 20 minutes. This step will help in making it crispy. Meanwhile roll another ball and prepare shankarpali.
  10. Heat the ghee in a pan on medium-low heat. Add few shankarpalis at a time. Keep moving at intervals for even browning. I fried in three batches.
  11. Fry till they are golden brown from both sides. It is important to have medium-low temperature, otherwise they get brown fast and stay raw from inside.
  12. When they are golden brown from both sides then remove them to paper towel lined plate.
  13. Let it cool completely and then store in airtight container.


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