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. It’s also possible to 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 elements for diamond cuts is totally different. This leads to 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 provides you a crispy and crunchy candy shankarpali that you’ll like.
Shankarpali will be fried or baked. Fried shankarpali is darker in colour whereas baked shankarpali is normally lighter. Each style wonderful however have a barely totally different texture.
The picture under exhibits 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 an identical style to baked cookies. You need to use the frying methodology or the wholesome baking methodology.
Shankarpali is often served with different Diwali Snacks for the Diwali pageant.
About Khare Shankarpali
Salted Shankarpali (also referred to as Khare Shankarpali) are crispy and made with spices comparable to carom seeds, cumin, crushed black pepper, salt and don’t embrace 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 wish to make jeera shankarpali then swap the carom seeds with cumin.
The wonderful thing about this recipe is you could alter the spices to fit your desired style. You may make them spicy in the event you like by including pink chilli powder.
As soon as the salted shankarpali are performed, enable them to chill down and serve them as a night snack. They may hold for a few weeks in an hermetic field or jar.
Each of those recipes are my Mother’s and she or he at all times makes them throughout festive events.
Step-by-Step Information
How you can Make Shankarpali (Candy)
Make Candy Dough
1. First powder ½ cup of sugar in a mixer-grinder or spice grinder. Make a high-quality 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 high-quality 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 kind a ball if you press it in your palms (see picture under).
4. Drizzle or sprinkle 3 to 4 tablespoons of heat milk steadily whereas kneading. Add the milk 1 tablespoon at a time and gently combine.
The quantity of milk you might want 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.
Remember the fact that the dough should not be comfortable or sticky. Additionally don’t knead the dough for too lengthy as this may end up in a chewy, doughy denser texture.
Assemble and Minimize Shankarpali
6. Divide the dough into two or three elements. Make a neat ball of every half by rolling along 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 picture.
Maintain these dough balls coated with a kitchen serviette as you’re employed on rolling and reducing the dough.
7. Use a knife or pizza cutter and make diamond shapes within the dough. Discard the sides and be part of them collectively utilizing different items of dough.
Maintain 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 develop into medium sizzling.
To test the temperature of oil, add one piece of shankarpali. If it comes up steadily the oil is prepared. It shouldn’t come up too rapidly or keep on the backside of the oil.
Rigorously and gently add the diamond-shaped shankarpali to medium sizzling oil. Don’t add an excessive amount of in a single go. Fry in batches.
9. Once you see that one aspect is golden, then utilizing a slotted spoon flip over the shankarpali and proceed to fry the second aspect till golden.
This fashion flip once more a number of instances 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 give the impression of being crispy and golden. Half manner by 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 gotten fried or baked them, in an air-tight container or jar.
Step-by-Step Information
How you can make Khare Shankarpali
Kind Dough
1. Take ½ cup of entire wheat flour, ½ cup of all objective flour and ¼ cup of high-quality 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 accordance 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 mix 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 ought to be at room temperature.
It’s also possible to use water as a substitute of milk. Add as essential in elements.
9. Begin to knead.
10. Knead till you get a agency dough. Make sure that the dough is just not too comfortable.
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 elements and roll every into balls within the palm of your palms. Cowl with a moist muslin fabric.
15. Now take one half and start to roll it right into a disc or circle.
16. The circle ought to be 6 to 7 inches in diameter having 5 to 7 mm thickness. Make sure 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 ought to be medium sizzling.
If the small piece of dough floats to the highest and comes up steadily, then the dough is able to be fried.
Nevertheless, if it involves the highest too rapidly, then the oil is just too sizzling, so scale back the warmth. When the oil is just too sizzling, the shankarpali will cook dinner on the skin 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 lead to an oily shankarpali.
22. When the oil is medium sizzling, add the shankarpali items and don’t overcrowd the kadai or pan. Add a number of items at a time and fry in batches.
23. Use a slotted spoon to show over and fry one aspect of the shankarpali till it turns into golden.
24. Flip a few instances and fry to get an excellent golden colour. 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 have to be stiff, tight and agency to attain the perfect texture for each the shankarpali recipes. Make sure that it’s not too dry as this will trigger the dough to crack when rolling. If the dough is just too moist then the shankarpali could develop into comfortable and never crispy. Bear 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 have to be at a medium temperature. That’s not too sizzling or cool. To check the oil rip a small part of dough and gently drop it into the oil. The dough ought to steadily 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 sizzling. For the proper temperature modify the warmth accordingly.
- Frying: Be sure you don’t add an excessive amount of of the dough items to the oil when frying. This may increasingly trigger the oil to chill down and decelerate the frying. To keep away from this fry the shankarpali in batches. Add the numbers in accordance with the dimensions of the pan or kadai.
- Variations: Bake or fry the shankarpali relying in your desire. It’s also possible to make these snacks candy or savory.
FAQs
It’s doubtless that the dough was not kneaded for lengthy sufficient or is just too comfortable. Make sure that the dough is agency earlier than rolling and frying to get the perfect outcomes.
No. Semolina is just not floor on this recipe. Tremendous semolina is used so there isn’t any 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!
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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 along with your fingers combine the fats into the flour combination and make a breadcrumb like consistency.
When gathered collectively, the entire combination ought to be capable 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.
Maintain 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 elements and roll every right into a neat ball. Maintain 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. Minimize 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 when you’ve got a much bigger kadai or pan.
When one aspect is golden, flip over with a slotted spoon and fry the second aspect till golden. If required flip over a number of instances for an excellent cooking and golden colour.
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 an identical manner 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 manner by 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 accordance with your style preferences.
- Make sure that to make stiff and tight dough. A comfortable dough will make for a comfortable shankarpali they usually gained’t be crispy or crunchy. Don’t knead the dough for too lengthy as this will lead to a dense doughy texture.
- Fry on medium warmth. A extremely popular oil will make them brown sooner leaving the insides undercooked. A heat oil will make them soggy and loaded with oil.
- Fry in batches and don’t overcrowd the pan. Add the variety of shankarpali items in accordance with the dimensions of the pan or kadai you’ve gotten.
- 2 tablespoons of oil or ghee is sufficient for the amount of flour and sooji (rava) talked about on this recipe in the event you plan to deep fry the shankarpali. Should you add 3 tablespoons of oil or ghee then there are possibilities of the shankarpali breaking within the oil whereas frying. Nevertheless 3 tablespoons of ghee or oil works effectively and provides the shankarpali a great texture in the event you bake them.
- Be aware that the approximate vitamin data is for 1 shankarpali.
Vitamin Info
Shankarpali Recipe
Quantity Per Serving
Energy 34 Energy from Fats 9
% Each 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 Ok 1µg1%
Calcium 2mg0%
Vitamin B9 (Folate) 8µg2%
Iron 1mg6%
Magnesium 1mg0%
Phosphorus 6mg1%
Zinc 1mg7%
* P.c Each day Values are based mostly on a 2000 calorie weight loss plan.
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
Making ready dough
Take the entire wheat flour, all objective flour and high-quality 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 sizzling oil to the flour combination. First combine with a spoon.
Then along with your fingertips rub the ghee or oil within the flour combination and make a breadcrumb like consistency. Take a portion of a mix and press it in your palm. It ought to collect and maintain itself.
Now add milk to the combination in elements. The milk ought to be at room temperature. It’s also possible to 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 comfortable.
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 elements. 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. Make sure that the rolled dough is just not 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 offer diamond shapes or sq. shapes from the dough.
Separate the diamond shapes. Cowl and hold apart if 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 sizzling. If the small piece of dough comes steadily and steadily on prime, then the oil is able to be fried.
If it comes too rapidly, then oil may be very sizzling, so scale back the flame. If it comes slowly or stays on the backside, the oil must get heated up. So enhance the flame. If the oil is just too sizzling, the shankarpali shall be cooked from outdoors however uncooked from the middle.
When the oil is medium sizzling, add the shankarpali items.
With a slotted spoon flip over and fry when one aspect of the shankarpali will get golden.
Flip a few instances and fry to get an excellent golden colour.
When golden, take away with slotted spoon and drain them on kitchen paper towels to take away further 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 need. Don’t add extra carom seeds than what’s talked about within the recipe. Because it may end up in the shankarpali turning into barely bitter.
- Knead to a stiff and agency dough. Don’t make the dough comfortable or too arduous or dry.
- The recipe will be scaled to make a bigger batch for festive events.
Vitamin Info
Khare Shankarpali
Quantity Per Serving
Energy 218 Energy from Fats 117
% Each 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 Ok 1µg1%
Calcium 32mg3%
Vitamin B9 (Folate) 37µg9%
Iron 1mg6%
Magnesium 22mg6%
Phosphorus 75mg8%
Zinc 1mg7%
* P.c Each day Values are based mostly on a 2000 calorie weight loss plan.
This Shankarpali recipe put up from the archives first printed in October 2013 has been up to date and republished on 21 October 2022.
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