Shankarpaali
Shankarpaali is an essential Diwali Snack (Diwali Faraal) in Maharshtrian household. There are many different recipes for Shankarpaali or Shakkarpara (Hindi). Some recipes include dusting the fried snack with powdered sugar and some recipes use sugar syrup to coat it. My recipe is one with added sugar. The recipe I am sharing with you is a sure-shot, easy one that I follow from Annapurna book by Mangala Barve. It turns out to be so delicious and addictive that it is devoured by the family in no time. Do try out this easy, quick recipe of a delicious, filling snack.
Many people like to eat shankarpaali dipped in tea or milk.
Ingredients
Sugar (Powdered) - 1 cup+1 teaspoon
Pure Ghee - 1 cup
Milk - 1 cup
Salt- A pinch
Cardamoms - 4- 5 nos (Powdered)
Nutmeg Powder - 1/4 teaspoon
Refined Flour (Maida) - Approx 1/2 kg
Oil- Approx 300 - 350 ml
Method
Heat milk and dissolve powdered sugar in it, add ghee and warm it slightly. Remove from fire and allow to cool up to luke warm temperature. Add powdered cardamom and nutmeg along with a pinch of salt. Add flour and knead the dough to medium soft. Cover and leave aside for about half hour. Heat about 200- 250 ml oil in a Kadahi. Make about 8 balls of the dough. Roll out one ball with rolling pin into a slightly thick chapatti. Cut out squares of 1 cm or the size you prefer. Fry in the oil on medium heat, keep turning occasionally. Remove from fire once they turn golden brown colour and spread on tissue paper for oil to drain out. Add oil later as you fry the later rounds of shankarpaali, as the oil will get used up for frying.
Note - You may use oil in place of ghee, if you wish to cut down on calories. I have not tried out yet. Some people use normal wheat flour or sooji (semolina) instead of refined flour. I have never tried out.
Shankarpaali is an essential Diwali Snack (Diwali Faraal) in Maharshtrian household. There are many different recipes for Shankarpaali or Shakkarpara (Hindi). Some recipes include dusting the fried snack with powdered sugar and some recipes use sugar syrup to coat it. My recipe is one with added sugar. The recipe I am sharing with you is a sure-shot, easy one that I follow from Annapurna book by Mangala Barve. It turns out to be so delicious and addictive that it is devoured by the family in no time. Do try out this easy, quick recipe of a delicious, filling snack.
Many people like to eat shankarpaali dipped in tea or milk.
Ingredients
Sugar (Powdered) - 1 cup+1 teaspoon
Pure Ghee - 1 cup
Milk - 1 cup
Salt- A pinch
Cardamoms - 4- 5 nos (Powdered)
Nutmeg Powder - 1/4 teaspoon
Refined Flour (Maida) - Approx 1/2 kg
Oil- Approx 300 - 350 ml
Method
Heat milk and dissolve powdered sugar in it, add ghee and warm it slightly. Remove from fire and allow to cool up to luke warm temperature. Add powdered cardamom and nutmeg along with a pinch of salt. Add flour and knead the dough to medium soft. Cover and leave aside for about half hour. Heat about 200- 250 ml oil in a Kadahi. Make about 8 balls of the dough. Roll out one ball with rolling pin into a slightly thick chapatti. Cut out squares of 1 cm or the size you prefer. Fry in the oil on medium heat, keep turning occasionally. Remove from fire once they turn golden brown colour and spread on tissue paper for oil to drain out. Add oil later as you fry the later rounds of shankarpaali, as the oil will get used up for frying.
Note - You may use oil in place of ghee, if you wish to cut down on calories. I have not tried out yet. Some people use normal wheat flour or sooji (semolina) instead of refined flour. I have never tried out.
