Wheat Flour Shankarpali Recipe: Crispy & Sweet Diwali Snack
Learn how to make the perfect crispy and sweet Wheat Flour Shankarpali at home with this easy recipe. A delicious, traditional Indian snack for Diwali!
Ingredients
- 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
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.