Crispy Shankarpali Recipe: A Simple Step-by-Step Guide

Welcome to the world of Maharashtrian sweets! Shankarpali is a classic Indian snack, especially popular during festivals like Diwali. These delightful, diamond-shaped treats are known for their flaky, layered texture and mild sweetness. Often compared to biscuits, they are crispy on the outside and wonderfully soft on the inside. Our recipe simplifies the traditional process, making it easy for even beginners to achieve perfect, melt-in-your-mouth Shankarpali. The key is using the right proportions of ingredients and frying at the correct temperature. Follow this guide to prepare a batch of these irresistible snacks that both you and your family will love. This Shankarpali recipe is sure to become a favourite in your household!

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Ingredients:

• 1 cup sugar
• 1 cup melted ghee (clarified butter)
• 1 cup milk
• 1250 g all-purpose flour (maida)
• A pinch of salt
• 4-5 crushed green cardamom pods (elaichi)
• Oil for frying

Step-by-Step Instructions:

1. Prepare the liquid base: In a large bowl, combine the milk, sugar, and melted ghee. Whisk the mixture until the sugar completely dissolves and the liquid turns white and frothy.
2. Add the flour: Gradually add the all-purpose flour to the liquid mixture, mixing it in little by little. Also, add a pinch of salt and crushed green cardamom pods. Continue to mix until you get a moist, crumbly dough. The dough should not be too stiff.
3. Knead the dough: Knead the dough until it comes together in a single lump. It should be soft and moist. Cover the dough with a damp cloth and let it rest for a while.
4. Roll and cut: Take a small portion of the dough and knead it again. Roll it into a thick, flat disc. Cut the disc into your desired diamond or square shapes using a knife or a pizza cutter.
5. Fry the Shankarpali: Heat the oil in a deep pan over a medium flame. To test the oil’s temperature, drop a small piece of dough in it. If it sizzles and rises to the top, the oil is ready.
6. Fry in batches: Gently drop a batch of Shankarpali into the hot oil. Do not crowd the pan. Fry on a medium-low flame.
7. Stir and finish: Do not stir the Shankarpali immediately after adding them to the oil. Wait for a few minutes before gently stirring them to ensure they cook evenly and do not break. Fry until they turn a light golden-brown colour.
8. Remove from oil: Once fried, remove the Shankarpali using a slotted spoon and place them on a tray lined with a paper towel or a sieve to drain excess oil.
9. Cool and store: Allow the Shankarpali to cool completely. They will become crispier as they cool. Store them in an airtight container for later use.

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Cooking Tips for Better Results:

• Use melted ghee: Using hot, melted ghee is crucial for the flaky layers. It creates pockets in the dough, resulting in the desired texture.
• Don’t over-knead: Knead the dough just enough to bring it together. Over-kneading can develop gluten, making the Shankarpali tough.
• Maintain medium heat: Frying on a medium-low flame is key to ensuring the Shankarpali cook all the way through without burning on the outside. Frying on high heat will result in a hard, uncooked centre.
• Do not crowd the pan: Fry in small batches to maintain a consistent oil temperature and ensure even cooking.

Variations:

• Vegan Version: Substitute the ghee with a plant-based oil like coconut oil or vegetable oil. Use a non-dairy milk alternative like almond milk.
• Spicy Version: For a savoury treat, omit the sugar and add a teaspoon of carom seeds (ajwain), a pinch of turmeric powder, and red chilli powder to the flour.
• Kid-Friendly Version: Add 2 tablespoons of cocoa powder to the flour for a chocolatey twist. You can also add a handful of chopped nuts like almonds or pistachios for extra flavour and crunch.

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Serving Suggestions:

Shankarpali are a versatile snack that can be enjoyed on their own as a sweet treat. You can also pair them with a cup of hot masala chai (tea) or coffee for a delightful evening snack.

FAQs:

Q1: Why are my Shankarpali not flaky?
Ans: Your Shankarpali may not be flaky because the ghee and milk mixture was not properly blended, or the temperature of the oil was too high during frying. The correct temperature ensures a layered, crispy Shankarpali.

Q2: Can I use butter instead of ghee for this Shankarpali recipe?
Ans: Yes, you can use butter. However, for a flaky texture, it is recommended to use pure ghee, which has a higher smoke point.

Q3: How long do Shankarpali last?
Ans: When stored in a clean, airtight container, Shankarpali can stay fresh and crispy for up to two months.

Q4: Why did my Shankarpali dissolve in the oil?
Ans: This usually happens when the proportion of the wet ingredients is not right. If the dough is too soft, the Shankarpali can dissolve. To fix this, simply add more all-purpose flour to the dough and knead it again until it is firm.

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