Perfect Shankarpali Recipe for Crispy, Sweet Snacks
Learn how to make the perfect crispy and sweet Shankarpali with this easy recipe. A traditional Indian snack, perfect for Diwali and tea-time.
Ingredients
- 500 g All-Purpose Flour Maida (7 Small Cups)
- 100 g Sugar 1 Small Cup
- 100 ml Milk 1 Small Cup
- 70 g Ghee 1 Small Cup (slightly less than a full Cup)
- 2 Green Cardamom
- A small piece of Nutmeg
- A pinch of Salt
- 2-3 tbsp Water
- Oil or Ghee For deep frying
Instructions
- Prepare the Flour Mixture: In a large bowl, take the all-purpose flour and add a pinch of salt.
- Make Sweetened Powder: Grind the sugar, cardamom pods, and a small piece of nutmeg into a fine powder.
- Combine Ingredients: Add the powdered sugar mixture to the flour. Mix it well. Now, add the ghee and mix it thoroughly with the flour until it resembles breadcrumbs.
- Knead the Dough: Pour in the milk and start kneading. The dough should be firm, not too soft or too stiff. If needed, you can add a little water to bring it together. Don't over-knead the dough.
- Rest the Dough: Let the dough rest for about 10 minutes.
- Roll and Cut: Take a portion of the dough and roll it into a thick circle. It shouldn't be too thin. Cut the rolled dough into diamond or square shapes using a knife or a pizza cutter.
- Fry the Shankarpali: Heat oil or ghee in a pan on medium flame. To check if the oil is ready, drop a small piece of dough; it should slowly rise to the top. Gently slide the cut Shankarpali into the hot oil.
- Fry until Golden: Don't overcrowd the pan. Fry the Shankarpali on a low-medium flame, stirring occasionally, until they are golden brown and crispy on both sides.
- Drain and Cool: Once fried, remove the Shankarpali from the oil and place them on a paper towel to absorb any excess oil. Let them cool down completely before storing.