Shankarpali are scrumptious flaky, melt-in-the-mouth flour fried cookies made for festive events like Diwali. Make them candy or salted relying in your desire. Right here I share each the candy and savory variations of Shankarpali Recipe. You too can serve these crispy fried flour cookies as a tea-time snack.
About Candy Shankarpali
Shankarpali is also referred to as Diamond Cuts in South India. Nevertheless the proportion of substances for diamond cuts is totally different. This ends in a crispy and puffy texture within the diamond cuts not like shankarpali that has a cookie like texture.
Shakkar Pare is similar to shankarpali and is made in North India. There are some variations within the preparation of those snacks.
The candy variation of shankarpali recipe is made with both sugar or jaggery. It’s crispy and contains all-purpose flour, rava (semolina) and ghee.
For this shankarpali recipe, I’ve used sugar. My recipe offers you a crispy and crunchy candy shankarpali that you’ll like.
Shankarpali might be fried or baked. Fried shankarpali is darker in shade whereas baked shankarpali is often lighter. Each style superb however have a barely totally different texture.
The picture under reveals baked shankarpali.
Fried shankarpali tends to puffs up greater than baked ones they usually even have a extra crumbly texture.
In distinction, baked shankarpali are softer and have the same style to baked cookies. You need to use the frying technique or the wholesome baking technique.
Shankarpali is often served with different Diwali Snacks for the Diwali competition.
About Khare Shankarpali
Salted Shankarpali (also referred to as Khare Shankarpali) are crispy and made with spices reminiscent of carom seeds, cumin, crushed black pepper, salt and don’t embody sugar.
For this savory and salty shankarpali recipe, I included entire wheat flour, all-purpose flour and semolina to make the dough.
If you wish to intensify the flavors of the carom seeds then add extra and omit the cumin. Should you’d prefer to make jeera shankarpali then swap the carom seeds with cumin.
The beauty of this recipe is which you could alter the spices to fit your desired style. You can also make them spicy in case you like by including pink chilli powder.
As soon as the salted shankarpali are completed, enable them to chill down and serve them as a night snack. They are going to hold for a few weeks in an hermetic field or jar.
Each of those recipes are my Mother’s and he or she all the time makes them throughout festive events.
Step-by-Step Information
Learn how to Make Shankarpali (Candy)
Make Candy Dough
1. First powder ½ cup of sugar in a mixer-grinder or spice grinder. Make a advantageous powder of the sugar granules.
2. Sieve 1.5 cups of all-purpose flour (maida), a pinch of salt and powdered sugar in a bowl. Then combine in ⅓ cup of advantageous rava (sooji or semolina). Add 2 tablespoons of heat melted ghee or heat oil.
Tip: Use 2 tablespoons of melted ghee or oil to make fried shankarpali and three tablespoons of melted ghee or oil to make baked shankarpali.
3. Firstly combine the nice and cozy oil or ghee with a spoon with the remainder of the flour combination. Then utilizing your fingertips rub or combine the ghee or oil and the flour combination collectively to get a breadcrumb-like consistency.
After this, the entire combination ought to stick collectively and collect to type a ball whenever you press it in your palms (see picture under).
4. Drizzle or sprinkle 3 to 4 tablespoons of heat milk step by step whereas kneading. Add the milk 1 tablespoon at a time and gently combine.
The quantity of milk it’s good to add will rely on the standard of all-purpose flour and rava. So add as required to make a stiff and agency dough.
5. Knead the combination till you get a agency and stiff dough. Put aside and canopy for 20 to half-hour at room temperature for the dough to relaxation.
Needless to say the dough should not be mushy or sticky. Additionally don’t knead the dough for too lengthy as this can lead to a chewy, doughy denser texture.
Assemble and Lower Shankarpali
6. Divide the dough into two or three components. Make a neat ball of every half by rolling together with your palms. Then with a rolling pin roll every dough ball right into a circle having 5 to 7 mm thickness as proven within the under photograph.
Preserve these dough balls coated with a kitchen serviette as you’re employed on rolling and chopping the dough.
7. Use a knife or pizza cutter and make diamond shapes within the dough. Discard the perimeters and be a part of them collectively utilizing different items of dough.
Preserve any items of those shankarpali dough coated with a kitchen towel in order that they don’t dry out.
Fry Shankarpali
8. Warmth oil for deep frying in a frying pan or kadai (wok). Let the oil grow to be medium scorching.
To test the temperature of oil, add one piece of shankarpali. If it comes up step by step the oil is prepared. It mustn’t come up too rapidly or keep on the backside of the oil.
Fastidiously and gently add the diamond-shaped shankarpali to medium scorching oil. Don’t add an excessive amount of in a single go. Fry in batches.
9. Whenever you see that one facet is golden, then utilizing a slotted spoon flip over the shankarpali and proceed to fry the second facet till golden.
This manner flip once more a couple of occasions if wanted and fry the shankarpali till evenly golden.
10. Use a slotted spoon to take away the fried shankarpali and drain on paper towels to take away extra oil.
Bake Shankarpali
11. For baking, preheat the oven at 180 Celsius (356 levels Fahrenheit). Place the shankarpali in a baking tray and ensure there’s some house between every shankarpali.
Bake for 20 to 25 minutes or till they appear crispy and golden. Half method via baking flip them with a spatula if wanted.
Under is a picture of the baked shankarpali. As soon as they’re baked take away them from the oven and go away them to chill on a wire rack.
12. As soon as cooled, retailer the shankarpali – whether or not you’ve got fried or baked them, in an air-tight container or jar.
Step-by-Step Information
Learn how to make Khare Shankarpali
Kind Dough
1. Take ½ cup of entire wheat flour, ½ cup of all goal flour and ¼ cup of advantageous rava (sooji) in a mixing bowl or plate.
2. Add the next spices and seasonings:
- ½ teaspoon of carom seeds (ajwain)
- ½ teaspoon of cumin seeds (jeera)
- ½ to ⅔ teaspoon of crushed black pepper
- ½ teaspoon of salt or in line with style
3. Combine very effectively with a spoon.
4. In a small pan, warmth 2 tablespoons of ghee or oil till heat.
5. Add the nice and cozy melted ghee or heat oil to the flour combination.
6. First combine with a spoon. Then use your fingertips to rub or combine the ghee or oil within the flour to create a breadcrumb-like consistency combination.
7. Take a portion of a combination and press it in your palm. It ought to collect and maintain itself just like the picture under.
8. Add ½ cup of milk in parts to the dough and blend first. Then start to knead. The milk needs to be at room temperature.
You too can use water as a substitute of milk. Add as essential in components.
9. Begin to knead.
10. Knead till you get a agency dough. Be certain that the dough will not be too mushy.
11. Cowl the dough with a moist muslin or cotton and let it relaxation for 20 to half-hour at room temperature.
12. Then knead once more.
Roll and Slice
13. Roll right into a log.
14. Then divide the dough into three components and roll every into balls within the palm of your palms. Cowl with a moist muslin material.
15. Now take one half and start to roll it right into a disc or circle.
16. The circle needs to be 6 to 7 inches in diameter having 5 to 7 mm thickness. Be certain that it’s not too thick or skinny in thickness.
17. Now with a knife or pizza cutter, minimize the dough into diagonal strips.
18. Then minimize once more to make diamond shapes or sq. shapes within the dough.
19. Separate the diamonds. Cowl with a clear kitchen serviette and put aside as soon as you start to warmth the oil.
Fry Khare Shankarpali
20. Warmth oil in a kadai or pan.
21. Earlier than you start to fry, add a small piece from the dough to test that the oil is on the proper temperature. It needs to be medium scorching.
If the small piece of dough floats to the highest and comes up step by step, then the dough is able to be fried.
Nevertheless, if it involves the highest too rapidly, then the oil is simply too scorching, so scale back the warmth. When the oil is simply too scorching, the shankarpali will cook dinner on the surface and be uncooked in the middle.
If it floats to the highest slowly or stays on the backside, the oil must be hotter. A hotter temperature within the oil will end in an oily shankarpali.
22. When the oil is medium scorching, add the shankarpali items and don’t overcrowd the kadai or pan. Add a couple of items at a time and fry in batches.
23. Use a slotted spoon to show over and fry one facet of the shankarpali till it turns into golden.
24. Flip a few occasions and fry to get a good golden shade. As soon as golden, take away utilizing a slotted spoon.
25. Drain them on a kitchen paper towels to take away extra oil and as soon as cooled, retailer them in an air-tight container or jar.
26. Serve savory shankarpali as a tea time snack.
Professional Ideas
- Dough: The dough should be stiff, tight and agency to attain the very best texture for each the shankarpali recipes. Be certain that it’s not too dry as this will likely trigger the dough to crack when rolling. If the dough is simply too moist then the shankarpali could grow to be mushy and never crispy. Keep in mind to cowl the dough with a clear kitchen towel or moist kitchen serviette when not utilizing it.
- Oil: When frying shankarpali the oil should be at a medium temperature. That’s not too scorching or cool. To check the oil rip a small part of dough and gently drop it into the oil. The dough ought to step by step float to the highest of the oil. If it floats slowly then it’s too heat and if it floats to the highest too rapidly then it’s too scorching. For the right temperature alter the warmth accordingly.
- Frying: Ensure you don’t add an excessive amount of of the dough items to the oil when frying. This will trigger the oil to chill down and decelerate the frying. To keep away from this fry the shankarpali in batches. Add the numbers in line with the scale of the pan or kadai.
- Variations: Bake or fry the shankarpali relying in your desire. You too can make these snacks candy or savory.
FAQs
It’s doubtless that the dough was not kneaded for lengthy sufficient or is simply too mushy. Be certain that the dough is agency earlier than rolling and frying to get the very best outcomes.
No. Semolina will not be floor on this recipe. Fantastic semolina is used so there is no such thing as a must grind it. Nevertheless, if the semolina is giant and coarse then you may grind it.
No. Keep away from utilizing honey in meals that’s cooked or baked. When honey is heated it turns into poisonous as per Ayurveda. Should you don’t have any sugar then it’s higher to make the savory model as a substitute. Add some carom seeds (ajwain), crushed black pepper and cumin seeds and salt.
Extra Festive Snacks!
Sweets Recipes
Night Snacks
Cookies
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Shankarpali Recipe
Candy shankarpali are crisp, flaky, soften within the mouth fried and baked biscuits. Shankarpali is a well-liked festive snack from Maharashtra.
Prep Time 30 minutes
Cook dinner Time 30 minutes
Complete Time 1 hr
Stop your display from going darkish whereas making the recipe
Kneading dough
Powder the sugar in a dry grinder and hold apart.
First sieve the flour with salt.
Then sieve the powdered sugar.
Soften some ghee or heat the oil in a small pan. For ghee measure the melted ghee to 2 tablespoons.
Add the melted ghee or heat oil to the flour-semolina-sugar combination. First combine with a spoon.
Then together with your fingers combine the fats into the flour combination and make a breadcrumb like consistency.
When gathered collectively, the entire combination ought to have the ability to maintain itself collectively.
Heat the milk. Then add 1 tablespoon of the nice and cozy milk in intervals and knead to a agency tight dough.
If the dough seems to be dry, then add 1 to three teaspoons milk and knead.
Preserve apart coated for 20 to half-hour for the dough to relaxation.
Frying shankarpali
Warmth oil for deep frying in a kadai or pan.
Divide the dough into two or three equal components and roll every right into a neat ball. Preserve coated with a kitchen serviette in order that the dough doesn’t dry out.
Roll this ball right into a disc having 5 to 7 mm thickness. Lower diamond or sq. formed slices from the rolled dough.
Gently drop 6 to eight of those rolled shankarpali items into the kadai or pan.
You may fry extra in case you have an even bigger kadai or pan.
When one facet is golden, flip over with a slotted spoon and fry the second facet till golden. If required flip over a couple of occasions for a good cooking and golden shade.
Take away with a slotted spoon and place the fried shankarpali on kitchen paper napkins. Fry the remainder of the shankarpali in batches.
Additionally roll the opposite piece of the dough in the same method and make diamond formed items. Fry these items too in batches.
When cooled, retailer the shankarpali in an air-tight jar or container.
Baking shankarpali
Preheat the oven to 180 levels Celsius (356 levels Fahrenheit).
Place the diamond slices on to a baking tray or pan.
Bake shankarpali for 20 to 25 minutes or till golden. Flip over half method via baking if wanted.
Take away and funky the baked shankarpali on a wired rack.
As soon as cooled, retailer the baked shankarpali in an air-tight jar.
- You may add extra sugar in line with your style preferences.
- Be certain that to make stiff and tight dough. A mushy dough will make for a mushy shankarpali they usually gained’t be crispy or crunchy. Don’t knead the dough for too lengthy as this will likely end in a dense doughy texture.Â
- Fry on medium warmth. A highly regarded oil will make them brown quicker leaving the insides undercooked. A heat oil will make them soggy and loaded with oil.Â
- Fry in batches and don’t overcrowd the pan. Add the variety of shankarpali items in line with the scale of the pan or kadai you’ve got.
- 2 tablespoons of oil or ghee is sufficient for the amount of flour and sooji (rava) talked about on this recipe in case you plan to deep fry the shankarpali. Should you add 3 tablespoons of oil or ghee then there are probabilities of the shankarpali breaking within the oil whereas frying. Nevertheless 3 tablespoons of ghee or oil works effectively and provides the shankarpali a very good texture in case you bake them.
- Be aware that the approximate vitamin data is for 1 shankarpali.
Diet Details
Shankarpali Recipe
Quantity Per Serving
Energy 34 Energy from Fats 9
% Day by day Worth*
Fats 1g2%
Saturated Fats 1g6%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Ldl cholesterol 1mg0%
Sodium 1mg0%
Potassium 7mg0%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 1IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin Okay 1µg1%
Calcium 2mg0%
Vitamin B9 (Folate) 8µg2%
Iron 1mg6%
Magnesium 1mg0%
Phosphorus 6mg1%
Zinc 1mg7%
* P.c Day by day Values are based mostly on a 2000 calorie eating regimen.
Khare Shankarpali
These are crisp and savory and salted shankarpali made with spices like carom seeds, cumin, crushed black pepper and salt.
Prep Time 35 minutes
Cook dinner Time 30 minutes
Complete Time 1 hr 5 minutes
Stop your display from going darkish whereas making the recipe
Getting ready dough
Take the entire wheat flour, all goal flour and advantageous rava in a mixing bowl or plate.
Add carom seeds, cumin seeds, crushed black pepper and salt. Combine very effectively with a spoon. Put aside.
In a small pan, warmth 2 tablespoons ghee or oil.
Add the melted ghee or scorching oil to the flour combination. First combine with a spoon.
Then together with your fingertips rub the ghee or oil within the flour combination and make a breadcrumb like consistency. Take a portion of a combination and press it in your palm. It ought to collect and maintain itself.
Now add milk to the combination in components. The milk needs to be at room temperature. You too can use water as a substitute of milk. Add water as required.
Combine and knead to a agency and stiff dough. The dough shouldn’t be mushy.
Cowl the dough with a moist muslin or cotton serviette and let it relaxation for 20 to 30 minutes at room temperature.
Rolling and making namkeen shankarpali
Then knead flippantly once more. Roll right into a log and divide the dough in three components. In your palms, roll every half in to a ball.
Now take one half and start to roll it to a disc or circle of about 6 to 7 inches in diameter and having a thickness of 5 to 7 mm. Be certain that the rolled dough will not be too thick and never too skinny in thickness.
Now with a knife or pizza cutter, minimize the dough in strips.
Then once more minimize to provide diamond shapes or sq. shapes from the dough.
Separate the diamond shapes. Cowl and hold apart whenever you start to warmth oil.
Frying khare shankarpali
Warmth oil for deep frying in a kadai or pan.
Earlier than you start to fry, drop a small piece from the dough and test. The oil must be medium scorching. If the small piece of dough comes step by step and steadily on prime, then the oil is able to be fried.
If it comes too rapidly, then oil may be very scorching, so scale back the flame. If it comes slowly or stays on the backside, the oil must get heated up. So improve the flame. If the oil is simply too scorching, the shankarpali can be cooked from outdoors however uncooked from the middle.
When the oil is medium scorching, add the shankarpali items.
With a slotted spoon flip over and fry when one facet of the shankarpali will get golden.
Flip a few occasions and fry to get a good golden shade.
When golden, take away with slotted spoon and drain them on kitchen paper towels to take away additional oil. When cooled, retailer the shankarpali in an air-tight container or jar.
Serve them as a snack.
- You may lower the quantity of spices if you would like. Don’t add extra carom seeds than what’s talked about within the recipe. Because it can lead to the shankarpali turning into barely bitter.
- Knead to a stiff and agency dough. Don’t make the dough mushy or too laborious or dry.Â
- The recipe might be scaled to make a bigger batch for festive events.Â
Diet Details
Khare Shankarpali
Quantity Per Serving
Energy 218 Energy from Fats 117
% Day by day Worth*
Fats 13g20%
Saturated Fats 4g25%
Polyunsaturated Fats 1g
Monounsaturated Fats 8g
Ldl cholesterol 15mg5%
Sodium 203mg9%
Potassium 93mg3%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 37IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 3mg20%
Vitamin Okay 1µg1%
Calcium 32mg3%
Vitamin B9 (Folate) 37µg9%
Iron 1mg6%
Magnesium 22mg6%
Phosphorus 75mg8%
Zinc 1mg7%
* P.c Day by day Values are based mostly on a 2000 calorie eating regimen.
This Shankarpali recipe submit from the archives first printed in October 2013 has been up to date and republished on 21 October 2022.
