Wheat Flour Shankarpali Recipe: Crispy & Sweet Diwali Snack

Get ready to make the most delicious, crispy, and sweet Wheat Flour Shankarpali with our easy-to-follow recipe! Shankarpali, a traditional Maharashtrian snack, is a must-have during Diwali and other festive occasions. These diamond-shaped, sweet fried cookies are loved by all ages for their delightful crunch and melt-in-your-mouth texture. Whether you’re a beginner or a seasoned cook, this simple Shankarpali recipe will help you create a perfect batch every time. Let’s dive into the world of this beloved Indian snack and fill your home with the festive aroma of freshly made Shankarpali.

Also Read – Crispy Shankarpali Recipe: A Simple Step-by-Step Guide

Ingredients List:

• 3 cups Wheat Flour
• 1 cup Ghee (Clarified Butter)
• 1 cup of Water
• 1 cup Sugar
• A pinch of Salt
• 1/2 tsp Cardamom and Nutmeg Powder
• Oil for deep frying

Step-by-step Instructions:

• Prepare the Sugar Syrup: In a pan, combine 1 cup of water and 1 cup of sugar. Heat the mixture on a low flame, stirring until the sugar dissolves completely. You don’t need to create a thick syrup; just ensure the sugar has melted. Once done, turn off the gas.
• Mix the Dry Ingredients: In a large mixing bowl or plate, take 3 cups of wheat flour. Add a pinch of salt and the cardamom-nutmeg powder. Mix these dry ingredients well.
• Add Ghee to the Flour: Lightly warm up the ghee and pour it into the flour mixture. Mix it well with your fingertips until the ghee is evenly incorporated and the flour has a crumbly texture.
• Knead the Dough: Gradually add the prepared sugar-water mixture to the flour and start kneading. You may not need all the water, so add it little by little. Knead into a firm and tight dough. Do not make the dough soft.
• Roll the Dough: Take a portion of the dough and roll it into a ball. On a rolling board, roll it out into a thick, round chapati. It should not be too thin.
• Cut into Shapes: Using a knife or a pizza cutter, cut the rolled dough into diamond or square shapes.
• Fry the Shankarpali: Heat oil in a deep pan on medium flame. To check if the oil is ready, drop a small piece of dough; it should rise to the surface steadily. Gently slide the cut Shankarpali into the hot oil.
• Fry until Golden Brown: Fry the Shankarpali on a low to medium flame, stirring occasionally, until they turn a beautiful golden brown colour.
• Drain and Cool: Once fried, remove the Shankarpali from the oil with a slotted spoon and place them on a paper towel to absorb any excess oil. Let them cool down completely before storing.

Also Read – Salted Shankarpali Recipe | Easy Kharya Shankarpalya Recipe

Cooking Tips for Better Results:

• Dough Consistency is Key: Ensure the dough is firm and not too soft. This will make the Shankarpali crispy.
• Fry on Low Flame: Frying on a low flame is crucial. If you fry them on high heat, they will brown quickly from the outside but remain uncooked from the inside.
• Don’t Overcrowd the Pan: Fry the Shankarpali in batches. Overcrowding the pan will lower the oil temperature and make them absorb more oil, resulting in a less crispy texture.
• Cool Completely: Make sure the Shankarpali are completely cool before you store them in an airtight container. This will help maintain their crispiness for a longer time.

Variations:

• Vegan Version: Replace the ghee with an equal amount of vegetable oil or vegan butter.
• Spicy Version (Namak Pare): To make a savoury version, reduce the sugar to 1 tablespoon and add 1 teaspoon of ajwain (carom seeds), 1/2 teaspoon of black pepper powder, and salt to taste.
• Kids-Friendly Version: You can cut the dough into fun shapes using cookie cutters to make them more appealing to children.

Also Read – Crispy Butter Chakli Recipe | Easy Homemade Indian Snack

Serving Suggestions:

Shankarpali is a perfect tea-time snack. Serve it with a hot cup of chai or coffee. It can also be enjoyed as a light snack on its own. During Diwali, it is traditionally served as part of the “faral” (a collection of festive snacks) along with other sweets and savouries like Chivda, Ladoo, and Chakli.

FAQs:

Q1: Why did my Shankarpali turn soft?
Ans: Shankarpali can turn soft if the dough is too soft or if they are not fried on a low flame for a sufficient amount of time. Ensure a firm dough and slow frying for a crispy texture.

Q2: Can I make Shankarpali with all-purpose flour (maida)?
Ans: Yes, you can make Shankarpali with all-purpose flour. The texture will be slightly different, but they will still be delicious. You can also use a mix of wheat flour and all-purpose flour.

Q3: How to store Shankarpali?
Ans: Once completely cooled, store the Shankarpali in an airtight container at room temperature. They will stay fresh and crispy for up to 3-4 weeks.

Q4: Can I bake Shankarpali instead of frying?
Ans: Yes, you can bake them. Preheat your oven to 180°C (350°F). Arrange the Shankarpali on a baking tray and bake for 15-20 minutes or until golden brown. The texture will be different from the fried version, but they will still be a tasty, healthier alternative.

Also Read – Crispy Namkeen Masaledar Rava Shankarpali Recipe