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 (all-purpose flour) and are also known as maida biscuits or sweet diamond cuts in South India. These are great to serve as a tea time snack. Shankarpali keeps good for 2 to 3 weeks if stored well in air tight jars.
Shankarpali can also be made with whole wheat flour & maida in equal quantities. I try to avoid maida in our diet except for a few tablespoons of the organic all-purpose 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 a lot.
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 all-purpose flour.
You can also use whole wheat flour. There is slight difference in the taste and flavor. Whole wheat flour shankarpali have a nutty taste and flavor while the all-purpose one will have a milky taste.
Making sugar syrup
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.
How to make sweet shankarpali recipe
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.
Sweet shankarpali recipe
Ingredients (1 cup = 240ml )
- ¼ cup water
- ¼ cup sugar
- 2.5 to 3 tablespoons ghee
- 1 pinch salt
- ¼ teaspoon cardamom powder or elaichi pwoder
- 1 cup wheat flour (or all-purpose flour or both in equal quantities)
- 1 cup oil for deep frying
- Add sugar, ghee and water to a pot.
- Heat them until sugar 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.
- Bring the flour together and make a stiff dough. If the sugar syrup is not enough and the dough looks dry, then sprinkle some water. The dough should not be sticky.
- Knead well until the dough turns soft. Divide the dough to 4 balls and roll them in your palms to smoothen. Keep them covered in a bowl.
How to make shankarpali
- Grease a rolling board and flatten a dough ball.
- Begin to roll to a 6 to 7 inch roti which is neither too thick nor too thin.
- Make cuts with ¾ to 1 inch apart vertically. Then repeat horizontally to get sweet diamond cuts. (refer pictures below)
- Separate the shankarpali and transfer to a plate.
- Heat oil in a kadai on a medium heat. While the oil heats, keep rolling the dough and making more shankarpali.
- Check if the oil is hot by gently sliding a small piece of dough. It should rise slowly without browning. This is the right temperature.
- When it is hot enough gently slide them one by one to the hot oil. Do not crowd a lot of them in the pan.
- Ensure the flame is medium to medium high and not low. Keep stirring & fry until golden & crisp. Remove to a colander.
- Repeat frying the next batches.
- Cool sweet shankarpali completely and store in a air tight jar.
NUTRITION INFO (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes