Delicious and Crispy Shankarpali: A Traditional Indian Sweet Snack Recipe

Ingredients

  • 1 cup sugar
  • 1 cup milk
  • 2 cups all-purpose flour
  • 1 cup semolina
  • 1/2 cup ghee (clarified butter)
  • 1/4 teaspoon salt
  • Oil for deep frying

Steps and instructions

  1. In a saucepan, combine the sugar and milk. Heat it over medium flame until the sugar completely dissolves. Once dissolved, set it aside to cool.
  2. In a large mixing bowl, combine the all-purpose flour, semolina, and salt.
  3. Add the ghee to the flour mixture and mix well until it resembles breadcrumbs.
  4. Gradually add the sugar and milk mixture to the flour and knead into a dough. The dough should be stiff and not sticky. Let it rest for 15-20 minutes.
  5. After resting, divide the dough into equal parts and roll each part into a thick disc.
  6. Cut the rolled dough into diamond shapes using a knife or a pastry wheel.
  7. Heat oil in a deep frying pan. Once hot, lower the flame to medium and carefully drop the diamond shapes into the hot oil.
  8. Fry the Shankarpali until they turn golden brown, stirring occasionally for even cooking.
  9. Once done, remove from the oil and drain on paper towels to remove excess oil.
  10. Allow the Shankarpali to cool completely before storing them in an airtight container.

Tools for making

Recipe variations

  • Whole wheat flour can be used instead of all-purpose flour for a healthier version.
  • Adding a pinch of cardamom powder or nutmeg powder to the dough can enhance the flavor.
  • To make it vegan, replace the milk with any non-dairy milk such as almond milk or soy milk, and replace ghee with coconut oil or any vegetable oil.
  • For a savory twist, add spices like cumin powder, chili powder, or black pepper to the dough.
  • To make it gluten-free, use gluten-free all-purpose flour or a combination of gluten-free flours like rice flour and tapioca flour.
  • For a crunchy texture, you can add chopped nuts like almonds, cashews, or pistachios to the dough.
  • Instead of deep frying, you can bake the Shankarpali in a preheated oven at 350°F (180°C) for about 15-20 minutes or until they turn golden brown.

Recipe overview

Shankarpali is a traditional Indian snack that's popular especially during the festive seasons. This crispy, diamond-shaped treat is made from a dough of sugar, milk, flour, semolina, and ghee, which is then deep-fried to perfection. The end result is a delightful snack with a sweet taste and a texture that is crunchy on the outside while being slightly soft inside. Making Shankarpali at home is a relatively simple process that involves making a stiff dough, shaping it, and then deep frying the pieces. This recipe will guide you through the steps needed to make your own batch of delicious Shankarpali. Whether you are making it for a festival or just as a sweet treat for your family, these golden, crispy delights are sure to impress.

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour?
    Yes, you can substitute all-purpose flour with whole wheat flour. However, keep in mind that the texture and taste of the Shankarpali may differ slightly.
  2. Can I use butter instead of ghee?
    Yes, you can use butter as a substitute for ghee. However, the flavor of the Shankarpali may vary.
  3. How long can I store Shankarpali?
    When stored in an airtight container, Shankarpali can last for up to 2-3 weeks.
  4. Can I reduce the amount of sugar?
    Yes, you can adjust the amount of sugar according to your preference. However, keep in mind that it may affect the taste and texture of the Shankarpali.
  5. Can I bake Shankarpali instead of frying?
    Yes, you can bake Shankarpali instead of deep frying. Preheat your oven to 350°F (180°C) and bake the diamond-shaped pieces for about 15-20 minutes or until they turn golden brown.

Serving dishes and utensils

  • Rolling Pin - Used for rolling out the dough into a thick disc.
  • Knife or Pastry Wheel - Used for cutting the rolled dough into diamond shapes.
  • Deep Frying Pan - Used for frying the Shankarpali in hot oil.
  • Saucepan - Used for heating and dissolving the sugar in milk.
  • Mixing Bowl - Used for combining the flour, semolina, ghee, and other ingredients.
  • Paper Towels - Used for draining excess oil from the fried Shankarpali.

Origin stories

Shankarpali, a beloved sweet treat often enjoyed during the festive season in India, carries with it a rich history. It is said to have originated in the Western parts of India, particularly Maharashtra and Goa. This sweet delight was traditionally prepared during the Diwali festival, signifying the victory of light over darkness and good over evil. The diamond shape of the Shankarpali is said to symbolize the sparkles of the Diwali lamps, while the sweetness represents the sweetness of victory and celebration. Over the years, Shankarpali has spread across India, becoming a favorite snack not only during festivals but also as a regular accompaniment with tea. It beautifully embodies the Indian tradition of "Atithi Devo Bhava", which means "The guest is equivalent to God", as it is often served to guests as a gesture of warm hospitality.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.