Crispy Sweet Shankarpali
Crispy sweet shankarpali is a Maharashtrian Diwali faral snack with flaky fried maida diamonds scented with cardamom.
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1 hr 30 mintotal
1 hr hands-on30 min hands-off
Prep 30 min · Cook 30 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
The dough rests for 30 minutes so it rolls evenly and fries into crisp, biscuit-like layers.
Method
In a saucepan, gently heat the milk, sugar, and melted ghee together on a low flame just until the sugar dissolves completely. Do not boil. Turn off the heat and let it cool slightly.
In a large mixing bowl, take the sifted maida, salt, and cardamom powder. Gradually pour the warm milk-ghee-sugar mixture into the flour.
Mix with a spoon first, then use your hands to knead it into a medium-stiff, smooth dough. Do not over-knead.
Cover the dough with a damp cloth and let it rest for 30 minutes.
30 min
Divide the rested dough into large, equal-sized balls. Take one ball and roll it into a thick circle (about 1/4 inch thick). It should be thicker than a standard roti to ensure good layers.
Using a sharp knife or a fluted pastry wheel, cut the rolled dough into neat diamonds or squares.
Carefully separate the cut pieces and keep them on a dry plate.
Heat the oil or ghee in a heavy-bottomed kadhai on a medium-low flame. The oil must not be too hot, or the outside will brown while the inside remains raw.
Slide a batch of shankarpali into the oil. Fry on low heat, stirring often but gently, until they turn evenly golden brown and crisp.
Remove with a slotted spoon and drain on paper towels. They will continue to crisp up as they cool down completely.
How to tell it's done
The pieces should puff slightly, show pale layers inside, and become crisp all the way through as they cool.
Getting it right
Tip
Keep the oil medium-low; high heat browns the outside before the inside crisps. Let the pieces cool completely before judging the crunch.
What to serve it with
Serve shankarpali with Diwali faral, masala chai, poha chivda or spicy chakli for a sweet-salty snack plate.
Common mistakes
- The shankarpali is hard instead of flaky.
- Rub the fat in well, rest the dough, roll it thicker than roti, and fry patiently on medium-low heat.
Storing and reheating
Cool completely and keep in an airtight tin at room temperature for up to 3 weeks. Keep the tin dry so the pieces stay crisp.
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