Festival Flavors – Shankarpali

Shankarpali Diamond Cuts
Jump To Recipe

Shankarpali   is  another  tea  time  snack  popular in many states  of  India.  Crunchy , a  bit  sweet  and  utterly munch-able, it is  known by names  – shakarpara , shakarpaada , diamond  cuts  to names a  few – in  different  regions . The  beauty  of  this   snack lies in its  simplicity.  No  wonder  it  is   ever so popular  among  home made  snacks –  be it  for  festivals or  just as an  in between  snack.

Shankarpali is  made very  similar  to  the poori’s , the  ever popular  fry bread of India.   A  simple sweet dough  is  made   with  flour , milk,sugar  and  maybe  some  cardamom and  other  spices.  It is  flattened  into  thin  discs  cut  into  desired  shapes  and  fried.  Coat   the  fried  bits in sugar syrup  if  you  want to  make it  extra  special.  We  like  to make  ours a  bit  thick,  just  perfect  to  grab by  handfuls  and munch!

Here is how you make this treat.

Warm  the  milk  and  add  the   sugar .  Stir  to  mix  well .  For  dissolving  1/4 C  sugar in 1/2 C  milk  just  warm  it  in  microwave   or  stove top  till warm  to  touch .  If  using  more  sugar  mix  the  sugar  and  milk  and  heat  it  on  stove top  stirring  continuously until all the  sugar  is  dissolved.   Let  it  cool  until it  is  not  hot  to   touch.  Take  the  flours  in a  pan  add  butter (or  ghee)  to it  and   rub it  into the   flour.  Pour  the  sweet milk  on top  and  knead  to   make a  stiff  dough . If  necessary  add a  few  teaspoons  more  of  milk or   water.  The   dough   should  be  very  stiff.  Cover  and  let  it   rest   for  30 minutes.

Heat  a thick bottomed  pan. Add enough  oil  to  fry   the  pieces , about 1 inch in  depth .  lightly coat  the   rolling  surface  and  pin   with oil . Pinch out a  piece   of   dough   about  the   size of  a  large  lemon .   Roll it  out  into a  disc. Using  the  back of a  knife   cut  it  into  desired  shapes .   Fry in   hot  oil .  Keep the  oil  at  medium  to medium low  heat   to   avoid  burning  the  outside  before  the  inside  is  cooked   completely .   Shankarpali is  ready to  be taken  out   when  it  is  golden  brown on  both  sides  and  the  bubbling  around pieces  has  noticeably  reduced .

shankarpali20

Drain  onto a paper towels.   This  time  there  were a  few  little  hands  popping  into my kitchen  and  these  kept  disappearing before I had a  chance  to transfer  them to  the  box .

The  baked  Version

You can  bake  these  as  well. I prefer  frying  these  because  they taste  better   that  way.  Maintaining  proper  temperature during  frying prevents the shankarpali  from absorbing   much oil  and  it  stays  crispy   with  an even  crunch  throughout.  Just  baking  this   dough  will not  achieve the  same   results . To get  similar  taste  and  texture  one  has  to  double  the  butter (or ghee)  and add a pinch of  baking   soda  to the   dough.  Follow  the   recipe  and  cut  out  the  pieces.  Pre-heat  oven   to 400°F (190°C).  Grease a baking tray  or  line   with parchment paper.  Arrange  the  pieces  on it    with  a  little  space between .  Bake  for  10  minutes  ,  turn   and  bake  for  additional  10 minutes.  Baking  times  vary  depending  on  oven ,  and  how  thick  the  pieces  are . Once  you  turn   the   pieces , keep  an eye  on it  to prevent  burning .

 

Shankarpali

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Shankarpali

Ingredients

Whole Wheat lour -- 1/2 C
All Purpose Flour (Maida) - 1 C
Milk - 1/2 C
Sugar - 1/4 C
Butter - 2 Tbsp
Salt - A Pinch
Oil - For frying

Instructions

Warm the milk and add the sugar. Mix well until the sugar dissolves completely. Measure the flour into a bowl along with the salt. Add the milk solution to it and knead to make a stiff dough. If too hard to knead add a couple more teaspoons of milk or water, but the dough should be stiff, not soft. Let rest for 1/2 hour .

Lightly coat the rolling surface and the pin with oil. Pinch out a piece of dough, roll into a ball and coat lightly with oil as well. Roll the dough out into 1/8" thick circle. Cut into strips or desired shapes.

Heat a thick bottomed pan. Pour enough oil in it to fry the pieces - at least 1 inch depth. Bring it to 350° F, or jsut below smoking point. Keep the heat on medium and fry in batches, till lightly browned on both side.

Remove from oil and spread on kitchen towel to drain and cool. Store in an airtight container.

Notes

To keep the shankarpali from losing the crunch , fry on medium heat till almost all the moisture is evaporated. This recipe is mildly sweet, increase the sugar to 1/2 C for a more sweeter version.

https://oventales.com/shankarpali/

A  few   tips  for when   you make  this :

  • Let  the  dough  rest  for  30 minutes  before  rolling  out  and  frying.
  • Keep  the  pieces  covered  when   before   frying .
  • Fry  over  medium  heat  for  best   results.

Hope  you  try  this  treat   from  the  Indian  Kitchens.   Follow us  on  Facebook or  Google  to  receive  updates  on   recipes  from around  the   world.

  Happy  Diwali !!!

Shankarpali

Liked  this  recipe ?  Share here

One thought on “Festival Flavors – Shankarpali

Leave a Reply

Your email address will not be published. Required fields are marked *