Diwali Special Shankarpali / Shakkarpara
Shankarpali, also known as Shakkarpara, is a traditional Diwali treat that brings back memories of festive celebrations and family gatherings. This simple 5-ingredient recipe is perfect for preparing during the festival of lights. The crispy, sweet bites are a favorite among kids and adults alike, making it a must-have in...
Ingredients
Refined Flour / Maida2cups
Powdered Sugar1cup
Desi Ghee1/2cup
Cardamom Powder / Eliachi1tsp
Oil2cups
Nutrition (per serving)
Calories
803.3kcal (40.17%)
Protein
5.3g (10.5%)
Carbs
67.0g (24.36%)
Sugars
33.3g (66.66%)
Healthy Fat
73.8g
Unhealthy Fat
15.5g
% Daily Value based on a 2000 calorie diet
How to make Diwali Special Shankarpali / Shakkarpara
- Step 1
In a mixing bowl, combine refined flour, powdered sugar, desi ghee, and cardamom powder. Mix well to form a smooth dough.
- Step 2
Roll out the dough into a thick sheet and cut it into small diamond or square shapes using a knife or cutter.
- Step 3
Heat oil in a deep pan over medium heat. Fry the cut pieces in batches until they turn golden brown and crispy.
- Step 4
Remove the fried Shankarpali and place them on a paper towel to drain excess oil. Let them cool completely before serving or storing.
Nutrition (per serving)
Nutrition (per serving)
Calories
803.3kcal (40.17%)
Protein
5.3g (10.5%)
Carbs
67.0g (24.36%)
Sugars
33.3g (66.66%)
Healthy Fat
73.8g
Unhealthy Fat
15.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the oil is not too hot while frying to avoid burning the Shankarpali.
Store the cooled Shankarpali in an airtight container to maintain their crispiness.
You can adjust the sweetness by increasing or decreasing the amount of powdered sugar.
FAQS
Can I use whole wheat flour instead of refined flour?
Yes, you can use whole wheat flour, but the texture and taste may differ slightly.
How long can I store Shankarpali?
Shankarpali can be stored in an airtight container for up to 2 weeks.
Can I bake Shankarpali instead of frying?
Yes, you can bake them at 350°F (175°C) until golden brown, but they may not be as crispy as the fried version.
What is the best oil for frying Shankarpali?
Any neutral oil like sunflower or vegetable oil works well for frying Shankarpali.
Can I add other spices to the dough?
Yes, you can add spices like nutmeg or cinnamon for a unique flavor twist.
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Abhishek Boke
(@kautumbikkitchen)
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting...
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