Shankarpali

Shankarpali mithai, a delightful Indian snack, holds a special place in the hearts and palates of many. These sweet, crispy, and slightly flaky fried flour biscuits are a popular treat across various regions of India, each having its unique take on this beloved snack. Shankarpali is especially renowned in Western India, including Maharashtra and Uttarakhand in the north. It is often savored during festive occasions like Diwali, but its irresistible taste makes it a year-round favorite.

Shankarpali’s cousin, shakkar pare, is equally cherished in Northern India, though it may have slight variations in its recipe. Regardless of the region or name, one thing remains consistent—the delectable taste and melt-in-your-mouth texture that makes these biscuits irresistible.

In this guide, we will take you through the process of making homemade shankarpali, allowing you to enjoy this delightful treat at any time. We’ll provide step-by-step instructions, along with valuable tips to ensure your shankarpali turns out perfect.

Cooking Time: 1 hour

Serving Size: 1 jar

INGREDIENTS:

• 1.5 cups all-purpose flour
• ½ cup fine semolina (rava)
• ½ cup regular sugar
• 3 to 3.5 tablespoons milk (warm)
• 2 tablespoons ghee (clarified butter)
• 1 pinch salt
• Oil for deep frying

INSTRUCTIONS:

Preparing the Ingredients:

1. In a dry mixer, powder the regular sugar and set it aside.
2. Sift the all-purpose flour and salt together into a mixing bowl.
3. Sift the powdered sugar as well.
4. Warm the ghee until it is in a liquid state.
5. Mix the ghee into the flour mixture to create a breadcrumb-like texture.

Forming the Dough:

1. Warm the milk in the microwave.
2. Gradually add the warm milk, one tablespoon at a time, to the flour mixture.
3. Knead the mixture into a firm and tight dough.
4. Cover the dough and set it aside to rest for thirty minutes.

Frying the Shankarpali:

1. Heat oil in a deep frying pan or kadai over medium heat.
2. Divide the dough into two portions for easier handling.
3. Take one portion and roll it out into a thin sheet on a clean, dry surface.
4. Using a knife or a shankarpali cutter, cut the rolled-out dough into diamond-shaped pieces.
5. Carefully drop these pieces into the hot oil for frying.
6. Fry until the shankarpali turn a beautiful golden brown color.
7. Remove them from the oil using a slotted spoon and place them on paper towels to remove excess oil.

Finishing Up:

1. Repeat the same process with the other portion of dough.
2. Allow the fried shankarpali to cool completely before storing them in an airtight container.

TIPS:

• Sieve the Ingredients: Sieving the flour and sugar is crucial to ensure that there are no lumps. This step contributes to the smoothness of the dough.
• Use Warm Milk: Adding warm milk to the dough helps in achieving the right consistency. Gradually incorporate it into the mixture to form a firm and tight dough.
• Rest the Dough: Allowing the dough to rest for at least thirty minutes ensures that it becomes pliable and easier to work with during shaping.
• Divide the Dough: Splitting the dough into smaller portions makes it more manageable when rolling and cutting the shankarpali. You can fry them in batches for even cooking.
• Monitor Frying Temperature: Maintain the oil at a medium temperature for frying. Frying at the correct temperature ensures that the shankarpali cooks evenly and achieves a golden brown color.

Now, you can enjoy the delightful sweetness and crispiness of homemade shankarpali mithai. Whether you’re making them for a special occasion or simply craving a delicious snack, these treats are sure to satisfy your taste buds.