The mixture is made into dough and then mechanically cut into diamond-shaped units which are deep fried in ghee or butter.
Boil the milk, and dissolve the sugar in the hot milk.
Then add the ghee and salt and mix well.
Remove this mixture from the fire and add maida and rawa (slightly fried) to the mix.
Knead the dough and let it rest for 2–3 hours.
Roll the dough into a chapati with a rolling pin and cut the dough into diamond-shaped shankarpali
Fry in ghee until brown.
It is a popular snack amongst the Maharashtrian, Gujarati and Kannadiga community in India and has a long shelf-life. It is widely available in shops; people usually purchase ready-made shankarpali during the year and only prepare it at home during Diwali. This provides a livelihood for women who produce it throughout the year and market it.