Shankarpali Recipe
User Reviews
4.8
Shankarpali Recipe
Description
The Shankarpali recipe combines sifted all-purpose flour, fine semolina, powdered sugar, salt, melted ghee, and warm milk kneaded into a firm, tight dough. Achieving the right dough consistency is key to producing crisp and crunchy results rather than soft ones. The dough is rested briefly before being divided and rolled out for cutting into shapes.
Frying in medium heat oil until golden brown crisps the pieces evenly; too hot oil browns the outside prematurely, while too cool oil results in oily, soggy snacks. Alternatively, the recipe mentions baked shankarpali with slightly altered fat proportions. The final product provides a crunchy texture and sweet, mild flavor that pairs well with tea or as a festive treat.
Notes highlight the importance of dough stiffness, frying temperature, batch frying without overcrowding, and recommended fat amounts for frying or baking. Sugar levels can be adjusted to taste, and the recipe cautions against overkneading to avoid dense results.
Ingredients
- 1.5 cups all-purpose flour maida
- ⅓ cup rava - finer variety (sooji or semolina)
- ½ cup sugar or raw sugar, add as required
- 1 pinch salt
- 3 to 4 tablespoons milk or add as required
- 2 tablespoon ghee or oil for fried shankarpali and 3 tablespoon melted ghee or oil for baked shankarpali, melted
- neutral cooking oil as required for deep frying, generic cooking oil
Instructions
Kneading dough
- Powder the sugar in a dry grinder and keep aside.
- First sieve the flour with salt.
- Then sieve the powdered sugar.
- Melt some ghee or warm the oil in a small pan. For ghee measure the melted ghee to 2 tablespoons.
- Add the melted ghee or warm oil to the flour-semolina-sugar mixture. First mix with a spoon.
- Then with your fingers mix the fat into the flour mixture and make a breadcrumb like consistency.
- When gathered together, the whole mixture should be able to hold itself together.
- Warm the milk. Then add 1 tablespoon of the warm milk in intervals and knead to a firm tight dough.
- If the dough looks dry, then add 1 to 3 teaspoons milk and knead.
- Keep aside covered for 20 to 30 minutes for the dough to rest.
Frying shankarpali
- Heat oil for deep frying in a kadai or pan.
- Divide the dough into two or three equal parts and roll each into a neat ball. Keep covered with a kitchen napkin so that the dough does not dry out.
- Roll this ball into a disc having 5 to 7 mm thickness. Cut diamond or square shaped slices from the rolled dough.
- Gently drop 6 to 8 of these rolled shankarpali pieces into the kadai or pan.
- You can fry more if you have a bigger kadai or pan.
- When one side is golden, turn over with a slotted spoon and fry the second side until golden. If required turn over a few times for an even cooking and golden color.
- Remove with a slotted spoon and place the fried shankarpali on kitchen paper napkins. Fry the rest of the shankarpali in batches.
- Also roll the other piece of the dough in a similar way and make diamond shaped pieces. Fry these pieces too in batches.
- When cooled, store the shankarpali in an air-tight jar or container.
Baking shankarpali
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
- Place the diamond slices on to a baking tray or pan.
- Bake shankarpali for 20 to 25 minutes or until golden. Turn over half way through baking if needed.
- Remove and cool the baked shankarpali on a wired rack.
- Once cooled, store the baked shankarpali in an air-tight jar.
Notes
- Use a firm, tight dough to ensure crunchy shankarpali.
- Fry in medium heat oil to brown evenly and cook through without sogginess.
- Fry in batches to prevent overcrowding and maintain oil temperature.
- Adjust sugar to taste but avoid overkneading to keep the texture light.
- For baked shankarpali, slightly increase the fat and adjust cooking method accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60shankarpali
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Calories | 34kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1mg | 0% |
| Potassium | 7mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 2mg | 0% |
| Vitamin B9 (Folate) | 8µg | |
| Iron | 1mg | 6% |
| Magnesium | 1mg | 0% |
| Phosphorus | 6mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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