Shankarpali / Shakkarpare

Name: Shankarpali / Shakkarpare
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups Maida or APS (can use Whole wheat flour or 50:50); 1/4 cup Ghee; 1/2 cup Powdered Sugar; 1/2 tsp Cardamom powder; 1/4 cup and 1 tablespoon more Milk to mix; As Required Oil or ghee to fry or you can use air Fryer or Oven too

Vaishali Suhas @HealthisWealth

Bangalore , India

Diwali must-have is Shankarpali in all Maharashtrian Homes. Made from a dough of flour, ghee, and sugar or jaggery, bound with milk. Then rolled into discs and cut into diamond or square shapes, fried in hot ghee or oil. They are so good that they get over in minutes. I am sure everyone here is making them this Diwali! 🪔🎇🎇
#FM #W3 #cookpadindia #shankarpali #shakkarpare #indiansnacks #diwalisnacks #dussehra #snacks #festival #glutenfree #proteinrich #teatime #maharashtrian #crunchy #monsoon #winter #rainyday #traditional #heritage #maida

Vaishali Suhas @HealthisWealth

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Ingredients

30 minutes

6 servings

2 cupsMaida or APS (can use Whole wheat flour or 50:50)
Traditional Modak / Maharashtrian Talaniche Modak
1/4 cupGhee
Puran Poli Holi Special Maharashtrian Sweet
1/2 cupPowdered Sugar
1/2 tspCardamom powder
1/4 cup and 1 tablespoon moreMilk to mix
As RequiredOil or ghee to fry or you can use air Fryer or Oven too

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Steps

30 minutes

1

First, keep the oil or ghee to heat in a kadhai on a very low flame. Or keep the OTG preheated at 180 °c for 10 minutes. Or keep the Air Fryer to heat at 200 dc.
2

Then cream ghee and sugar till fluffy. Then gradually add maida and mix well with your fingers till you get a breadcrumb-like texture.
3

Then add the milk spoon by spoon to mix to a firm dough that can be pressed with fingers.
4

Then take out a large ball-sized portion, grease the roti board and rolling pin with ghee, and roll to a thick disc. Cut into diamond or square shapes. Drop a small piece of hot ghee to check. If it gradually comes up, the ghee or oil is ready to fry. If it comes up fast, let the temperature come down and if it sinks, let the ghee heat up.
5

Drop in the Shankarpali in hot fat and fry on medium heat. First, let them get a little golden at the base, and then turn them with a perforated spoon. Do not move too much. Swirl the fat to coat the pieces.
6

Remove on a metal sieve kept upon a vessel to drain off oil at first. Then after 5 minutes, transfer to a plate lined with kitchen paper. Cover with another paper. Let it soak the extra oil.
7

Let the temperature of the oil come up and then drop the next batch for frying. Make all the batches similar. Serve to family when cooled. SHUBH DIPAWALI 🎇🪔

Linked Recipes

Traditional Modak / Maharashtrian Talaniche Modak

Puran Poli Holi Special Maharashtrian Sweet

Saved

Cooksnaps

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Vaishali Suhas @HealthisWealth

on October 22, 2022 06:18

Bangalore , India

Hello and welcome to my collection of healthy , tasty and easy recipes. I am Vaishali Suhas, from Nagpur, India. A Diet coach, Wellness and Nutrition Expert, and a Food Technologist. I am also a proud Cookpad author, Home chef, Baker and Vegetarian / Vegan recipe developer. Follow me on my page on Instagram@vaishubakesYouTube https://youtube.com/@NutritionwithVaishali?si=YorzPAvED9UV3VyZFacebook https://www.facebook.com/profile.php?id=100063908260991&mibextid=2JQ9oc