Shankarpali Recipe
Shankarpali is a traditional Indian snack that is crispy, lightly sweet, and incredibly delicious. This popular tea-time snack is often made during festive seasons like Diwali and makes for the perfect accompaniment to a hot cup of tea. In this recipe, you’ll learn how to make Shankarpali step-by-step to ensure the perfect crunch and sweetness every time.
Equipment
- Mixing bowl
- Rolling Pin
- Deep frying pan
- Slotted spoon
- Knife or pizza cutter
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup ghee or clarified butter
- 1/2 cup milk
- 1/4 teaspoon cardamom powder
- Pinch salt
- Oil for frying
Instructions
- Prepare the Dough:In a large mixing bowl, add the all-purpose flour, powdered sugar, ghee, and a pinch of salt. Mix well.Gradually add milk while kneading the dough. Ensure the dough is firm but pliable, similar to chapati dough.Let the dough rest for 10-15 minutes.
- Roll and Cut:Divide the dough into equal portions and roll out each portion into a thin sheet (around 1/4 inch thick).Using a knife or pizza cutter, cut the dough into diamond shapes.
- Fry the Shankarpali:Heat oil in a deep pan over medium flame. Once the oil is hot, gently add the cut pieces.Fry in small batches until they are golden brown and crispy. Make sure not to overcrowd the pan.Remove using a slotted spoon and drain excess oil on a kitchen towel.
- Cool and Store:Allow the Shankarpali to cool completely. Store them in an airtight container to retain their crispness.
Notes
- Dough Consistency: The dough should not be too soft or too hard. It should be firm yet pliable, similar to chapati dough, to achieve the perfect texture for Shankarpali.
- Frying Temperature: Keep the oil at a medium heat level. If the oil is too hot, the Shankarpali will brown too quickly without cooking through. If it's too cool, they will absorb excess oil and become soggy.
- Even Thickness: While rolling out the dough, ensure it has an even thickness. If the dough is too thick, the Shankarpali may turn soft; if too thin, they can become too hard.
- Sugar Level: Adjust the sugar based on your preference. Some like it very sweet, while others prefer it mildly sweet. You can also add more sugar syrup after frying for extra sweetness.
- Storage: After cooling, store the Shankarpali in an airtight container. They remain crispy for up to two weeks, making them perfect for making in advance during festivals.
