Sweet Shankarpali Recipe – is a famous Maharashtrian sweet made during Diwali. Since my childhood I have been eating Sweet Shankarpali. I was surrounded by Maharashtrians and I know what kind of sweets they make on which occasion. This sweet is a crucial part of Mumbai Diwali Faraal. There are mainly two kind of Shankarpali Sweet and Spicy. Let me not forget to wish my readers a Happy and Prosperous Diwali.
This sweet shankarpali recipe is one of my old recipe from the archives. I have changed the pics and slightly modified the recipe. I have a sweet tooth and anything made with love and is a sweet stuff is my favorite. In-fact we used to eating shankarpalis even as a tea time snack. As you get them throughout the year sold in stores.
Even during Christmas shankarpali is made in India. There are lot of other sweets like ladoos, barfis, kheer, chakli, chivda, sev, puris are made during Diwali festival. I am gonna soon post different sweet delicacies and savories made during Diwali.
This recipe credit goes to my mom. I love this shankarpali as its crispy from out and delicious from within. It’s quite easy to make this sweet. The only crucial part is standing for a long time to fry these goodies. But it’s worth all the effort.
Sweet Shankarpali recipe cart below:
- 500 gms maida (refined flour)
- 250 gms
- ½ cup milk
- 1 cup
dalda/ ghee / oil (I have used daldavegetable fat)
- 300 gms
pithi sakar(powdered sugar)
- a pinch of salt
- 200 ml oil (around 3 cups) for deep frying
- Take a small Pan heat the Dalda/ ghee and keep aside. Alternatively you could microwave it.
- Now sift flour, then add semolina, powdered sugar and salt. Put warm dalda / ghee. Rub the dalda with the flour through your finger. It should appear like bread crumbs.
- Time to add milk. Start
kneadingto form a soft and smooth dough.
- Keep kneading the dough for about 15 to 20 mins with pressure.You can utilize your stamina to burn extra calories while kneading the dough 😉
- Keep the dough aside covered with a damp cotton cloth for about 10 to 15 mins. Its time now to make big balls out of the dough and roll them with the chapati roller.
- Roll them into round shape similar to a roti but keep the width about ½ inch. Take a knife and cut them into square shape.
- Now make vertical and horizontal lines each measuring more than a inch square. Alternatively you could cut them into diamond shape.
- Heat oil in a kadhai once the oil is hot add the shankarpali to it ensuring gas is on low flame. Once the shankarpali are nice golden brown remove them. Repeat the same procedure with the remaining of the dough.
- Serve yummy Shankarpali on a platter with other Diwali sweets to your loved ones. Store them into an airtight container. This should last for about 10 days.
2. While rolling the dough dust some flour to roll evenly.
3. I have used dalda you could use ghee Or oil.
4. Once its fried allow them to come to room temperature. Now store them into an airtight container. Should last for more than 10 days.