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    Home » Sweet Tooth » Shankarpali

    Shankarpali

    Published: Nov 2, 2017 · by Shilpa · Leave a Comment

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    Shankarpali

    Shankarpali step-by-step recipe with photos.

    Jump to:
    • About this recipe
    • Ingredients
    • Tips for making best shankarpali
    • Bonus
    • Shankarpali step-by-step recipe with photos
    • Recipe card

    About this recipe

    Shankarpali is a mildly sweet bite-sized snack that literally melts in your mouth. These delicious deep-fried "cookies" are an integral part of our Diwali celebrations. They can be prepared ahead of time and stays fresh for up to 10 days when stored in an air-tight container.

    There are two versions of this dish – one sweet cookie-like and another savoury. And both are our favourites. Click here for savoury shankarpali recipe.

    Ingredients

    Plain flour: Plain flour or maida is the main ingredient.

    Ghee: Ghee makes the shankarpali crispy.

    Milk: Use whole milk for best tasting shankarpali.

    Sugar: You can use either plain or raw sugar them.

    Semolina: Semolina adds a great texture.

    To make shankarpali, I heat together milk and ghee. I then add sugar, a pinch of salt, and flours to knead it into a stiff dough. I let the dough rest for a while and then roll it into a thick disc. I cut small squares out of it and deep-fry in oil. They are mildly sweet and pairs very well with tea or coffee.

    Shankarpali

    Tips for making best shankarpali

    Make sure the dough is stiff. If the dough is soft, the shankarpali won’t be crunchy.

    Heat the milk just enough to melt the ghee and sugar. Do not bring the milk to a boil.

    Fry the sharkarpali on medium heat. Else they will not cook through completely.

    Let the shankarpali cool down completely before storing. If not, they will turn soggy.

    Do not overcrown the pan when frying.

    Make a large batch and store them in airtight containers. They stay fresh for 7-10 days. A very handy weekday snack too!

    Bonus

    This dish:
    - is very easy to make and suitable for beginners
    - can be made in less than 30 minutes
    - stays fresh for up to 10 days when stored in air-tight container

    Shankarpali

    Shankarpali step-by-step recipe with photos

    1. Heat ghee and milk together, add sugar, salt, and semolina

    2. Add flour and knead

    3. Roll into thick discs and cut using a pizza cutter

    4. Fry them in batches

    Shankarpali
    Shankarpali
    Shankarpali
    Shankarpali

    5. Fry until golden brown

    Shankarpali

    6. Cool completely and store

    Shankarpali
    Shankarpali

    Recipe card

    Shankarpali

    Shankarpali

    ShankarpaliShilpa
    Shankarpali – mildly sweet bite-sized cookies that literally melts in your mouth.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert, Snack
    Cuisine Indian
    Cook Time 30 mins
    Resting Time 30 mins
    Total Time 1 hr

    Ingredients
      

    • 5 tbsp ghee
    • ¼ cup milk
    • ¼ cup sugar
    • 1-1¼ cup plain flour
    • A small pinch salt
    • 1 tbsp semolina
    • Oil for deep frying

    Instructions
     

    • In a saucepan, mix together milk and ghee. Heat on medium flame until the ghee melts
    • Remove from flame and mix the sugar, salt, and semolina into it. Let the sugar dissolve completely
    • Slowly add the flour into the mixture and knead together into a stiff dough
    • Cover with a damp kitchen towel and let the dough rest for 30 minutes
    • Knead the dough again for a couple of minutes. Divide them roughly into 4 equal parts
    • Roll out the dough into thick discs
    • Cut into small squares using a pizza cutter or knife
    • Rest the cut shapes for 15 minutes
    • Heat oil in a deep fry pan or fryer. Once the oil is hot enough, fry the shankarpali in batches on medium heat until they are golden brown
    • Drain on a kitchen towel and cool completely
    • Store in airtight containers

    Notes

    • The dough has to be stiff. If the dough is soft, the shankarpali won’t be crunchy
    • Take care not to fry sharkarpali on high heat. Else they will not cook through completely
    Nutrition Facts
    Shankarpali
    Amount Per Serving
    Calories 60 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 2g13%
    Cholesterol 8mg3%
    Sodium 1mg0%
    Potassium 10mg0%
    Carbohydrates 7g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 1g2%
    Vitamin A 4IU0%
    Calcium 4mg0%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @spicytamarind or tag #spicytamarind!

    Watch recipe web story here.

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    Namaste. My name is Shilpa. Born and brought up in the colourful, beautiful country India, I now reside in Melbourne with my family. Read More…

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