Shankarpali Recipe, How to Make Sweet Shankarpali
Shankarpali recipe is one of the Diwali sweets. They are crispy and sweet dessert which melts in the mouth giving you a great feel. As Sweet Shankarpali recipe is made with sugar it is rich in carbohydrates. People who are health-conscious may like to bake instead of deep frying.
Usually, this recipe is made with all purpose flour or maida in two ways either deep frying or baking. Sometimes when you deep fry you may get darker output so baking is a good idea. In Maharastra, people like to have this recipe as a tea time snack. Also, this recipe can be stored for min 2-3 weeks.
Taste and texture vary with the way you cook. Indians are habituated for non-baking methods, especially for festive recipes. I have been though by my grandparents that each recipe is made special for the particular festival so as to balance health. Our ancestors have designed recipes and food habits based on location and climate.
Apart from Shankarpali recipe, there are different Diwali recipes you may like Mysore pak, Karanji recipe, Mitha Khaja, badam ka seera, soan papdi and cashew burfi.
TIPS to make perfect Shankarpali Recipe:
- To mix sugar with milk it takes some time. If you want we can heat milk and try to melt the sugar to save time.
- We can skip adding soda bicarbonate (eating soda) while kneading dough.
- Adding soda will make shankarpali soft from inside and cook like a biscuit.
- When the dough is mixed, keep it aside for a while so that dough absorbs moisture and becomes soft.
- While making roti, if the dough is very soft, it might stick to roti maker, so it’s better to add little flour. In our case, the dough was mixed perfectly so we didn’t apply any flour.
- When we make thick diameter roti, it takes some time to cook, so it’s a good idea to cook on low flame.
- Store Shankarpali recipe only once it’s cooled or else they tend to become soft and lose its crispy texture.
How to Make Sweet Shankarpali Recipe:
1. Add milk, sugar, a pinch of salt and cardamom powder in a mixing bowl.
2. Put a pinch of soda bicarbonate and mix well till sugar melts.
3. Add a little portion of maida in this mixture and mix to get a thick batter.
4. Melt ghee in a tadka vessel and pour it in batter while it’s hot.
5. Pour little by little flour and start mixing till it becomes hard and no lumps are formed.
6. Knead the dough to soft and keep a lid and keep aside for 10-15 minutes so that dough absorbs moisture.
7. Take the dough and cut into equal pieces and make round shape and press to make thick size roti.
8. Cut the edges of the roti and slice them either in square or diagonal shape.
9. Heat oil in a pan and put one by one to deep fry. As they are in thick in shape they need to be cooked on low flame.
10. Once you get a golden brown colour, remove from flame using a colander and drain excess oil.
11. Keep Shankarpali recipe aside and let them cool. Once cooled, we can find a crispy layer with a soft and mild sweet biscuit like a snack inside.
