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Sweet, aromatic, and deeply satisfying, Shankarpali Sweet is a beloved Indian dessert with centuries of tradition. This family celebration staple adds sweetness to festivals, weddings, and everyday moments of joy.
Combine milk, unsalted butter, and granulated sugar in a saucepan. Warm gently over low heat until butter melts and sugar completely dissolves. Remove from heat and let cool to lukewarm.
In a large mixing bowl, sift together all-purpose flour, salt, and cardamom powder. Create a well in the center.
Pour the cooled milk mixture into the flour. Mix with a wooden spoon, then knead by hand to form a soft, non-sticky dough. Rest covered for 20-30 minutes.
Divide the dough into equal portions. On a lightly floured surface, roll each portion to about 1/4-inch thickness. Keep unused dough covered to retain moisture.
Cut rolled dough into diamond or square pieces using a sharp knife or pizza cutter for even shapes.
Heat vegetable oil in a deep pan over medium heat. Once oil reaches 340°F (medium-high), fry dough pieces in small batches, stirring gently for uniform browning.
Fry until golden and crisp, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels. Allow to cool before serving.
