Shankarpali recipe with video and step by step photos. Shankarpali is one of the crispy deep fried festive snacks popular in Maharashtra & Karnataka. These are usually made with maida or plain flour and are also known as maida biscuits or sweet diamond cuts in South India. These can be served as a tea time snack and keep good for 2 to 3 weeks.
Shankarpali can also be made with whole wheat flour / atta or maida and atta in equal quantities. I do not use maida for any of our foods at home except for a tablespoon or 2 of the organic plain flour for some Indo chinese recipes. Though my mother used to make these often during our childhood, I never made these for my kids & they had never tasted them. During our last visit to India, my kids had these shankarpali made with maida in one of my friend’s home and loved them.
During the June holidays, I tried these with atta and found a lot of difference in the flavor, texture and taste. So this time I made these in small quantity using Organic unbleached Plain flour.
You can also find a quick video at the end of this post.
For more Diwali snacks recipes, you can check
Karanji recipe
Namak para
Murukku
Butter murukku
Plain sev
Sweet shankarpali recipe
Shankarpali recipe | How to make sweet shankarpali recipe
Ingredients (1 cup = 240ml )
- ¼ cup water
- ¼ cup sugar (organic)
- 2.5 to 3 tbsp ghee
- 1 Pinch salt
- ¼ tsp elaichi or green cardamom powder
- 1 cup plain flour organic / maida or atta (half /half works good too)
- Oil for deep frying
How to make the recipe
Preparation
- Melt sugar and ghee with water until it dissolves completely. Cool this down for sometime.
- The syrup must be slightly hot and not completely cold. In a mixing bowl, mix together flour, salt and cardamom powder along with hot syrup. Make a stiff dough.
- Knead well. Divide the dough to 4 balls and roll them.
Making shankarpali
- Grease the rolling board and flatten a ball.
- Begin to roll to a 6 to 7 inch roti which is neither too thick nor too thin.
- Make cuts with 3/4 to 1 inch apart vertically. Then repeat horizontally to get sweet diamond cuts.
- Separate them and transfer to a plate.
- Heat oil in a kadai. Check by dropping a small piece of the dough, it should raise slowly.
- When it is hot enough drop them one after the other. Keep stirring & fry until golden. Drain them to a kitchen tissue.
- Cool sweet shankarpali completely and store in a air tight jar.
Video
Video of Sweet shankarpali recipe – Diamond cuts
NUTRITION
How to make sweet shankarpali recipe
1. Add 1/4 cup sugar to a pot. I used organic sugar.
2. Add 1/4 cup water.
3. Add 2.5 to 3 tbsp ghee or oil. I used ghee.
4. Stir and begin to heat on a low flame until the sugar melts. Switch off and take away from heat. Do not overcook this mixture, sugar may crystallize.
5. Switch off and allow the temperature to come down.
6. Add 1 cup flour to a mixing bowl. Add a pinch of salt and 1/4 tsp cardamom powder.
7. Make sure the mixture is still slightly hot not very hot. Just hot as much as we can bear.
8. Knead the dough well. The dough must be stiff and not sticky. If the dough is sticky then you can just add 1 tbsp of flour and knead. I did not use any more flour.
9. Divide the dough to 4 parts and roll them to balls.
10. Grease the rolling area or board. Begin to roll a ball. Keep the rest of the balls in a warm place covered to prevent turning hard.
11. Roll it to a neither too thin or too thick chapathi.
12. With the help of a cutter or knife, begin to cut the chapathi vertically with 3/4 inch lines apart. Repeat horizontally to get diamond shapes.
13. Separate them and remove to a plate. You can finish making all the diamond cuts and spread them on different plates.
14. Heat oil in a kadai. When the oil is hot enough, add few to the kadai and fry them stirring until golden.
15. Drain Sweet shankarpali to a kitchen tissue.
Cool sweet diamond cuts completely and store in a air tight steel or glass jar.
Reshma says
Awesome recipe I prepared the same but it is very crununchu and hard to bite as well . I need soft version pls suggest
swasthi says
Hi Reshma,
Thank you. These shankarpali do not turn out hard. Frying them on a low flame or making them too thin can make the shankarpali very crunchy and hard. They have to be neither too thick nor too thin. This is what will give you the correct texture. Using maida will give a lighter texture to the shankarpali. I make this many times a year at home for my kids and never they turned out hard. Do give it another try.
Rashmi Navneet says
I liked ur recipes a lot. It’s clean, easy and in a very simple language. I’ve tried many of ur recipes. They all came out lip smacking 😍😍. I’ve tried veg, nonveg and even sweets…. Please upload desserts also… N some authentic traditional Royal dishes 😊
swasthi says
Hi Rashmi
Thank you so much for trying. So glad to know the recipes turned out good.
Yes will surely keep sharing more recipes.
🙂
D.Dias says
Good shankarpali receipe. Tried it and it came out really good. Thanks.
swasthi says
Welcome and thanks for trying
Jansi says
How to make cardamon powder
swasthi says
Add cardamoms to a blender jar . Blend it finely.
Sheril Raj says
Excellent recepie, the measurement we exact. I love that you provide healthy alternatives in your recepies.
swasthi says
Thanks Sheril
Happy to know you liked the recipe
🙂
Sunu says
Hi Mam i follow all ur receipes r good written theory explanation r very good but in you tube ur not explaining u talk mam or else u give names wat ur putting in dish so that every one eill understand u get more subscribers
Rukayyah says
woooww delicious
swasthi says
Thank you
Anu - My Ginger Garlic Kitchen says
Wow! Love shankarpali! Your version sounds so yummy!
Anu
swasthi says
Thanks Anu
Lavanya says
Hi Swasthi,
Could you tell me the difference between plain flour and maida ?
swasthi says
Hi Lavanya
In India, both are same. But in some countries flour made with 2 kinds of wheat – hard and soft wheat is marketed as plain flour. While maida is mostly made from only one kind of wheat i.e hard wheat. However both are processed refined flours
Lavanya says
Thank you