There’s something truly special about homemade sweet shankarpali that takes me back to my childhood.
Every Diwali, my family would gather in the kitchen, flour dusting the countertops, laughter filling the air, as we prepared these crispy delights together.
The joy of munching on these sweet shankarpali biscuits while sipping chai is a memory I’ll cherish forever. Today, I want to share with you the best shankarpali recipe so you can create those same wonderful memories in your home.
Let’s dive into this atta shankarpali recipe that’s perfect for festive occasions like Diwali!
Ingredients
- 2 cups all-purpose flour (Maida)
- 1/2 cup semolina (Chiroti Sooji)
- 1/2 cup powdered sugar
- 1/2 teaspoon cardamom powder (Yelakki Powder)
- 1/4 cup ghee
- 1/2 cup milk
- A pinch of salt
- Oil for frying
Instructions
Step 1. Make the Dough
Start by mixing the all-purpose flour (Maid), semolina (Sooji), powdered sugar, cardamom powder (Yelakki Powder), and a pinch of salt in a large bowl.
The aroma of the cardamom will take you back to those festive days! Now, add the ghee and rub it between your palms to incorporate it well into the flour mixture.
Step 2. Add Milk
Gradually pour in the milk, mixing as you go until the dough comes together. You want it to be soft but not sticky.
Knead it gently for about 5 minutes and let it rest for 30 minutes. This step is crucial for that perfect texture in your shankarpali biscuit!
Step 3. Roll and Cut
After resting, divide the dough into two portions. Roll one portion out into a thin sheet, about 1/4 inch thick. Now, using a sharp knife or cookie cutter, cut the rolled dough into diamond or square shapes.
If you want to get fancy, you can also use traditional shankarpali cutters.
Step 4. Fry to Perfection
Heat oil in a deep pan on medium heat. Once hot, carefully drop in the cut shankarpali pieces. Fry them in batches, turning occasionally until they are golden brown and crispy.
It’s all about that perfect fry, which will give you the crispy shankarpali recipe you’ve been dreaming of! Just make sure to meet the consistency right.
Step 5. Drain and Cool
Once done, remove them from the oil and place them on paper towels to drain excess oil. Let them cool completely, and you’ll see them turn even crispier!
Step 6. Store and Enjoy
Store your sweet shankarpali in an airtight container, and enjoy them as a delightful snack or as part of your Diwali celebrations. They make for a great treat to share with friends and family!
Recipe Details
| Detail | Information |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4-6 |
| Difficulty Level | Easy |
| Cuisine Type | Indian |
| Allergens | Gluten, Dairy |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Saturated Fat | 5g |
| Unsaturated Fat | 2g |
| Carbohydrates | 28g |
| Dietary Fiber | 1g |
| Sugars | 5g |
| Protein | 3g |
Pro Tips
1. Flavor Variations
Feel free to experiment with flavors by adding a dash of nutmeg or vanilla extract for a twist on the traditional biscuit shankarpali recipe.
2. Avoid Overcrowding
When frying, make sure not to overcrowd the pan. This will help maintain the oil temperature and give you evenly cooked shankarpali.
3. Cool Completely
Ensure that the shankarpali cool completely before storing them to keep them crispy for longer.
4. Make Ahead
You can prepare the dough a day ahead and keep it in the fridge. Just roll and fry when you’re ready!