Shankarpali Recipe

Shweta Arora’s Shankarpali recipe has become a cherished addition to our Diwali celebrations and tea-time snack repertoire. The first time I tried making these crispy, sweet treats, the aroma of warm ghee and cardamom filled my kitchen, instantly evoking festive memories. Following Shweta’s simple yet precise instructions, I was delighted to find that even a novice baker like myself could achieve perfectly golden, flaky Shankarpali. My family, especially the little ones, absolutely adored them, reaching for seconds (and thirds!) until the batch disappeared in no time. This recipe isn’t just about making a snack; it’s about creating moments of joy and tradition, one crunchy bite at a time. If you’re looking for an authentic and foolproof guide to making this classic Maharashtrian sweet, look no further. Shweta’s recipe is a gem, and I’m excited to share my experience and insights to help you recreate this magic in your own kitchen.

Ingredients

To embark on your Shankarpali journey, gather these simple yet essential ingredients. Each component plays a crucial role in achieving the perfect texture and flavor of this beloved snack. Quality ingredients are key, so opt for the best you can find to truly elevate your Shankarpali experience.

• 2-3 tablespoons Ghee (Melted): Ghee, or clarified butter, is the heart of Shankarpali. Its rich, nutty flavor and unique fat composition contribute to the melt-in-your-mouth texture and characteristic flakiness. Using good quality ghee, preferably homemade or from a reputable brand, is highly recommended. Melt the ghee gently until it’s just liquid, but not hot. This ensures it mixes smoothly into the dough without cooking the other ingredients. For a vegan option, though it will alter the traditional flavor profile, you could explore using a high-quality vegan butter or coconut oil, keeping in mind adjustments to texture and taste may be needed.
• ¼ cup Granulated White Sugar: Sugar provides the essential sweetness to Shankarpali and also aids in achieving that beautiful golden-brown color during frying. Granulated white sugar is preferred for its clean sweetness and consistent dissolving properties. The quantity specified in the recipe is perfectly balanced to create a delightful sweet treat without being overly sugary. If you prefer a slightly less sweet Shankarpali, you can reduce the sugar by a tablespoon or two. Avoid using powdered sugar directly in the dough as it can alter the texture.
• ¼ cup Milk: Milk acts as a binding agent and adds moisture to the dough, contributing to its soft and pliable texture. Full-fat milk is generally preferred for its richness, but you can also use 2% milk with slightly less richness. The milk should be at room temperature or slightly warmed for better incorporation with the ghee and sugar mixture. For a dairy-free version, you can substitute with almond milk, soy milk, or oat milk. However, be aware that these alternatives might slightly alter the flavor and texture of the Shankarpali.
• 1 ¼ cup All-Purpose Flour (Maida) – 150gms: All-purpose flour, often referred to as maida in Indian cooking, is the foundation of Shankarpali. It provides structure and texture to the snack. Using the correct measurement of flour is crucial for achieving the desired consistency of the dough. Measuring flour accurately, preferably using a kitchen scale for precision (150gms as specified), is highly recommended. Sifting the flour before use ensures it’s light and airy, preventing lumps in the dough and resulting in a smoother texture. While traditionally made with maida, some variations explore using whole wheat flour (atta) for a healthier twist. However, this will result in a denser and less flaky Shankarpali. For best results in replicating the classic texture, stick with all-purpose flour.
• ¼ teaspoon Cardamom Powder: Cardamom powder is the aromatic spice that elevates Shankarpali from a simple sweet snack to a fragrant delicacy. Its warm, slightly citrusy, and floral notes add a delightful complexity to the flavor profile. Freshly ground cardamom powder is always superior in aroma and flavor. You can grind cardamom pods yourself using a mortar and pestle or a spice grinder. Store-bought cardamom powder can also be used, but ensure it’s fresh and fragrant. A little cardamom goes a long way, so the quantity specified (¼ teaspoon) is perfect for a subtle yet noticeable flavor. Adjust to your preference if you desire a stronger cardamom flavor.
• ⅛ teaspoon Salt (Adjust to Taste): A pinch of salt might seem counterintuitive in a sweet recipe, but it’s an essential ingredient that enhances the sweetness and balances the flavors. Salt helps to bring out the natural sweetness of the sugar and the aromatic notes of cardamom. Use fine sea salt or table salt. The amount specified (⅛ teaspoon) is minimal but crucial. You can adjust it slightly to your taste, but avoid adding too much as it can make the Shankarpali taste salty.
• 2 cups Oil/Ghee or as Required for Deep Frying: For deep frying, you’ll need a sufficient amount of oil or ghee. Traditionally, ghee is preferred for deep frying Shankarpali as it imparts a richer flavor and aroma. However, neutral-flavored vegetable oil or refined oil can also be used effectively. The amount of oil/ghee required will depend on the size of your wok or frying pan. You need enough to fully submerge the Shankarpali for even frying. Ensure the oil/ghee is heated to the correct temperature for optimal crispness and color. Using fresh oil/ghee for frying is always recommended for the best taste and quality.

Instructions

Follow these step-by-step instructions to create perfect Shankarpali every time. Each step is designed to ensure the right texture, flavor, and appearance of your homemade snack. Pay close attention to the details, especially in dough preparation and frying, for the best results.

Make the Dough:

1. Heat Milk, Ghee, and Sugar: In a saucepan, combine the melted ghee, granulated white sugar, and milk. Place the saucepan over medium heat. Stir continuously until the sugar is completely dissolved in the milk and ghee mixture. Ensure the sugar doesn’t crystallize at the bottom. You’re not looking to boil the mixture, just to dissolve the sugar. Alternatively, as Shweta suggests, you can microwave this mixture for 30-45 seconds, checking and stirring halfway through, until the sugar dissolves. This method is quicker and equally effective. Once dissolved, remove from heat (or microwave) and set aside to cool completely. It’s crucial to let the mixture cool down to lukewarm or room temperature before adding it to the flour. Adding a hot mixture can cook the flour and affect the dough’s texture.
2. Sift Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, cardamom powder, and salt. Sifting is an important step as it aerates the flour, removes any lumps, and ensures a smoother dough. This step contributes to the light and crispy texture of the Shankarpali. After sifting, gently mix the dry ingredients together to ensure even distribution of cardamom powder and salt throughout the flour.
3. Combine Wet and Dry Ingredients & Knead: Gradually pour the cooled ghee and milk sugar mixture into the bowl with the sifted dry ingredients. Start mixing with your fingertips or a spatula. As you mix, the dough will begin to come together. Initially, the dough might feel slightly wet, and you might be tempted to add more flour. However, resist this urge. Continue to knead the dough gently but firmly for 5-7 minutes. As you knead, the dough will gradually absorb the moisture and become non-sticky and soft yet firm. The kneading process is crucial for developing gluten in the flour, which is essential for the texture of Shankarpali. A well-kneaded dough will result in crispy and flaky Shankarpali. If after kneading for a sufficient time, the dough is still excessively sticky, you can add a tablespoon of flour at a time, kneading it in completely before adding more. However, be cautious not to add too much flour as it can make the Shankarpali hard.
4. Rest the Dough: Once you have a soft, firm, and non-sticky dough, cover the bowl with a damp cloth or plastic wrap. Let the dough rest for 5-10 minutes. Resting allows the gluten to relax and the ghee to solidify slightly, which helps in rolling out the dough and achieving a flakier texture. You will notice that as the ghee starts to solidify during resting, the dough will become firmer and slightly tighter. This is perfectly normal and desired.

Making Shankarpali:

1. Divide and Knead Again: After the dough has rested, knead it lightly again for a minute or two. Divide the dough into 2-3 equal portions. Working in smaller batches makes it easier to roll out and cut the Shankarpali. Shape each portion into a smooth ball.
2. Roll Out the Dough: Take one dough ball and place it on a lightly floured surface (you can use a rolling board or a clean countertop). Using a rolling pin, roll the dough into a slightly thick circle, approximately 5-6 inches in diameter and about ¼ inch thick. Don’t roll it too thin, as thicker Shankarpali tend to be softer on the inside and crispier on the outside. It’s normal for the rolled dough to have slightly cracked edges – this is characteristic of Shankarpali dough and doesn’t affect the final outcome. If the dough sticks to the rolling surface, dust lightly with flour.
3. Cut into Shapes: Traditionally, Shankarpali are cut into diamond or square shapes. You can use a karanji cutter (pastry wheel) for precise and decorative cuts, or a knife or pizza cutter works just as well. For square shapes, make vertical lines about 1 inch apart across the rolled dough, and then make horizontal lines 1 inch apart, creating a grid pattern. For diamond shapes, make vertical lines 1 inch apart, and then cut diagonally at a 45-degree angle, 1 inch apart.
4. Remove Edges and Separate Shapes: Discard the uneven edges of the rolled dough. Gather the edges, combine them to form another ball, and set aside to be rolled and cut later. Gently separate the cut square or diamond shapes. Transfer the perfect shapes to a plate lined with parchment paper or a clean kitchen towel. Ensure the pieces are separated and not sticking to each other to prevent them from sticking together during frying.
5. Keep Covered: To prevent the cut Shankarpali from drying out before frying, cover them with a damp cloth. This is especially important if you are preparing a large batch and frying in batches. Drying out can lead to harder Shankarpali.
6. Repeat for Remaining Dough: Repeat steps 2-5 for the remaining dough balls until all the dough is rolled, cut, and ready for frying. You can choose to fry them in batches as you cut them, or cut all of them first and then fry all at once.

For Frying:

1. Test Oil Temperature: Heat oil or ghee in a cast iron wok or a deep frying pan over medium heat. To test if the oil is at the right temperature, drop a tiny piece of dough into the hot oil. It should rise to the surface slowly and steadily. If it rises too quickly and browns immediately, the oil is too hot. If it sinks and doesn’t rise, the oil is not hot enough. Maintaining the correct oil temperature is crucial for achieving perfectly cooked Shankarpali – crispy on the outside and cooked through on the inside.
2. Fry in Batches: Once the oil is at the correct temperature, gently slide in a batch of cut Shankarpali shapes into the hot oil. Do not overcrowd the pan. Frying in small batches ensures that the oil temperature doesn’t drop too drastically and that the Shankarpali fry evenly and become crispy. Overcrowding can lower the oil temperature, leading to soggy or unevenly cooked Shankarpali.
3. Adjust Heat and Fry: Fry the Shankarpali on medium heat, stirring frequently with a slotted spatula or frying spoon. Stirring ensures even cooking and browning on all sides. If they start browning too quickly, reduce the heat to medium-low. If they are not browning and seem to be soaking up oil, increase the heat slightly. Keep adjusting the heat as needed to maintain a consistent frying temperature and achieve a golden-brown color.
4. Drain and Cool: Fry the Shankarpali until they are golden brown and crisp on both sides. This usually takes about 5-7 minutes per batch, depending on the thickness and oil temperature. Once they are golden brown, remove them from the oil using a slotted spatula, allowing excess oil to drain back into the pan. Transfer the fried Shankarpali to a plate lined with paper towels. Paper towels will absorb any excess oil and help them stay crispy.
5. Repeat for Remaining Batches: Continue frying the remaining batches of Shankarpali in the same manner, ensuring the oil temperature is maintained and adjusting heat as needed.
6. Cool Completely and Store: Allow the fried Shankarpali to cool completely to room temperature on the paper towel-lined plate. Cooling is essential for them to become perfectly crispy. Once completely cooled, store them in an airtight container. Properly stored Shankarpali will stay crispy and fresh at room temperature for 3-4 weeks.

Nutrition Facts

• Servings: 8
• Calories: Approximately 133 kcal per serving

Please note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes. This is a general guideline to give you an idea of the calorie content per serving.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Resting Time: 10 minutes
• Total Time: 1 hour

These timings are approximate and may vary slightly depending on your cooking speed and batch sizes.

How to Serve Shankarpali

Shankarpali are incredibly versatile and can be enjoyed in various ways. Here are some popular serving suggestions:

• Tea-Time Snack: Shankarpali are the quintessential Indian tea-time snack. Serve them with a hot cup of chai or coffee for a delightful afternoon treat. The sweetness and crispness of Shankarpali perfectly complement the warmth and bitterness of tea or coffee.
• Diwali Festival Treat: Traditionally made for Diwali, the festival of lights, Shankarpali are an integral part of the festive spread. Offer them to guests along with other Diwali sweets and savories. They make a beautiful and delicious addition to your Diwali platter.
• Dessert: While primarily a snack, Shankarpali can also be served as a light dessert. Their sweet and crunchy texture provides a satisfying end to a meal. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.
• Snack for Kids: Kids absolutely love Shankarpali! They are a perfect snack to pack in lunchboxes or to offer as an after-school treat. Their fun shapes and sweet taste make them a hit with children of all ages.
• Travel Snack: Shankarpali are sturdy and travel well, making them an excellent snack to take on road trips or picnics. Pack them in an airtight container, and they will remain crispy and delicious even after hours of travel.
• Gift Giving: Homemade Shankarpali make thoughtful and appreciated gifts during festive occasions. Package them attractively in boxes or jars to share with friends and family. It’s a personal and heartfelt gesture that shows you care.

Additional Tips for Perfect Shankarpali

To ensure your Shankarpali are a resounding success, consider these helpful tips:

1. Dough Consistency is Key: Pay close attention to the dough consistency. It should be soft, firm, and non-sticky. Overly sticky dough will result in oily Shankarpali, while too dry dough will make them hard. Knead the dough well until it reaches the perfect texture.
2. Resting the Dough: Don’t skip the resting time. Resting allows the gluten to relax and the ghee to solidify slightly, which is crucial for achieving a flaky and crispy texture. The rested dough is also easier to roll out.
3. Oil Temperature Control: Maintaining the correct oil temperature is paramount for successful frying. If the oil is too hot, Shankarpali will brown quickly on the outside but remain uncooked inside. If the oil is not hot enough, they will absorb too much oil and become soggy. Use the dough test to ensure the oil is at the right temperature and adjust the heat throughout the frying process.
4. Don’t Overcrowd the Pan: Fry Shankarpali in batches, ensuring not to overcrowd the pan. Overcrowding lowers the oil temperature and leads to uneven frying and potentially soggy snacks. Give them enough space to fry properly and become crispy.
5. Cool Completely Before Storing: Always allow Shankarpali to cool completely to room temperature before storing them in an airtight container. Storing them while still warm can trap moisture, making them lose their crispness and become soft. Cooling ensures they retain their desired texture and stay crispy for weeks.

FAQ Section

Q1: Can I use whole wheat flour instead of all-purpose flour?

A: While you can experiment with whole wheat flour (atta) for a healthier option, it will significantly alter the texture of Shankarpali. Whole wheat flour will make them denser and less flaky compared to the traditional all-purpose flour (maida) version. For the most authentic and crispy Shankarpali, all-purpose flour is recommended.

Q2: Can I bake Shankarpali instead of frying?

A: Yes, you can bake Shankarpali for a healthier alternative. To bake, preheat your oven to 350°F (175°C). Place the cut Shankarpali on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until lightly golden brown, flipping them halfway through. Baked Shankarpali will be less crispy and have a slightly different texture compared to fried ones, but they are still a delicious and healthier option. You can also use an air fryer for a similar result with a slightly crispier texture than oven baking. Air fry at 350°F (175°C) for about 10-12 minutes, shaking the basket halfway through.

Q3: My Shankarpali turned out hard. What did I do wrong?

A: Hard Shankarpali can be due to a few reasons:
* Too much flour in the dough: Adding excessive flour can make the dough dry and result in hard Shankarpali. Measure flour accurately and avoid adding extra flour unless absolutely necessary.
* Over-kneading the dough: While kneading is important, over-kneading can also make the Shankarpali tough. Knead until the dough is just combined and smooth, not excessively.
* Rolling the dough too thin: Rolling the dough too thin can also lead to hard and overly crispy Shankarpali. Roll it to the recommended thickness of about ¼ inch.
* Frying at high heat for too long: Frying at very high heat for an extended period can make them hard. Maintain medium heat and fry until golden brown.

Q4: How do I prevent Shankarpali from becoming oily?

A: To prevent oily Shankarpali:
* Correct dough consistency: Ensure the dough is not too sticky. A slightly sticky dough will absorb more oil.
* Hot enough oil: Fry in oil that is at the right temperature. Oil that is not hot enough will lead to oil absorption.
* Don’t overcrowd the pan: Overcrowding lowers the oil temperature, causing them to absorb more oil. Fry in batches.
* Drain properly: After frying, drain them thoroughly using a slotted spatula and place them on paper towels to absorb excess oil.

Q5: Can I add other flavors to Shankarpali?

A: Yes, you can experiment with other flavors to customize your Shankarpali. Some popular additions include:
* Nutmeg powder: A pinch of nutmeg powder along with cardamom enhances the warm spice notes.
* Saffron strands: A few saffron strands soaked in warm milk can be added to the dough for color and a delicate flavor.
* Poppy seeds (Khus Khus): A tablespoon of poppy seeds can be added to the dough for a nutty flavor and slight crunch.
* Ginger powder: A pinch of dry ginger powder can add a warm and slightly spicy note.
* Citrus zest: A teaspoon of lemon or orange zest can add a refreshing citrusy flavor.

FAQ – Ingredients

Q: Can I substitute ghee with butter?

A: Yes, you can substitute ghee with unsalted butter. Butter will provide a similar richness and flavor, although ghee has a distinct nutty aroma that is traditionally preferred in Shankarpali. If using butter, melt it in the same way as ghee and ensure it is cooled before adding to the dough. Keep in mind that butter contains water content, which might slightly affect the texture compared to ghee, which is pure fat.

Q: What type of sugar is best for Shankarpali?

A: Granulated white sugar is generally considered the best type of sugar for Shankarpali. It dissolves easily in the milk and ghee mixture, provides clean sweetness, and helps achieve the desired golden-brown color during frying. While you could experiment with other types of sugar like brown sugar or jaggery powder, they will alter the flavor and color profile of the Shankarpali. Granulated white sugar provides the most traditional and consistent results for this recipe.

Q: Can I use skim milk instead of full-fat milk?

A: Yes, you can use skim milk or low-fat milk instead of full-fat milk. However, using full-fat milk contributes to a richer and slightly softer texture in Shankarpali. Skim milk will work, but the resulting Shankarpali might be slightly less rich. The difference will be subtle, and you can use skim milk if you prefer a lighter option.

Q: Is cardamom powder essential, or can I skip it?

A: Cardamom powder is not strictly essential, but it is highly recommended for Shankarpali as it provides a signature aromatic flavor that is characteristic of this snack. Cardamom elevates the taste from just a sweet fried treat to a fragrant delicacy. If you don’t have cardamom powder or don’t prefer its flavor, you can skip it. However, for the authentic taste of Shankarpali, cardamom is a key ingredient.

Q: Can I use self-rising flour instead of all-purpose flour?

A: No, it is not recommended to use self-rising flour for Shankarpali. Self-rising flour contains baking powder, which is a leavening agent. Using self-rising flour will cause the Shankarpali to puff up more and lose their characteristic dense and crispy texture. For Shankarpali, you need the structure provided by plain all-purpose flour without added leavening agents. Stick to all-purpose flour as specified in the recipe for the best results.

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