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 your Diwali Faral platter.
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In a mixing bowl, combine refined flour, powdered sugar, desi ghee, and cardamom powder. Mix well to form a smooth dough.
Roll out the dough into a thick sheet and cut it into small diamond or square shapes using a knife or cutter.
Heat oil in a deep pan over medium heat. Fry the cut pieces in batches until they turn golden brown and crispy.
Remove the fried Shankarpali and place them on a paper towel to drain excess oil. Let them cool completely before serving or storing.
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.
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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