Crispy, golden, and just the right amount of sweet, Rava Shankarpali instantly takes you back to those carefree childhood days. The days when the whole house smelled of ghee and sugar syrup, and we’d wait by the kitchen door, eager to grab a few pieces even before they cooled down! Made with fine rava soaked in milk, a touch of ghee, and love kneaded into every bite, these tiny diamond-shaped delights were more...
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In a bowl, mix ghee and powdered sugar. Add warm milk and whisk well until thick but should be of pouring consistency. Use your fingers for best results.
Add semolina, refined flour, cardamom powder, and salt to the mixture. Mix together and mixture should hold well in your hand. Knead using warm milk until the dough turns semi-hard. Add more milk little by little if needed.
Set the dough aside for 15-20 minutes.
Roll the dough into half-inch thick paratha-like sheets and cut into square shapes.
Deep fry the squares on medium to low flame until golden and crispy.
Store in an airtight container to keep fresh for 15-20 days. Serve during Diwali parties.
Don’t make the dough too soft, it should be firm, pliable dough , it helps the Shankarpali hold shape and puff nicely while frying.
Choose fine semolina (barik rava). If using coarse one, grind it slightly before making dough for better texture.
Can I use whole wheat flour instead of refined flour?
Yes, you can substitute refined flour with whole wheat flour, but the texture may be slightly different.
How long can Rava Shankarpali be stored?
It can be stored in an airtight container for up to 15-20 days.
Can I add more spices to the recipe?
Yes, you can add spices like nutmeg or cinnamon for additional flavor.
Is it necessary to use warm milk?
Yes, warm milk helps in kneading the dough properly and achieving the right consistency.
Can I bake the shankarpali instead of frying?
Yes, you can bake them at 350°F (175°C) until golden, but the texture will be less crispy compared to frying.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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