Shankarpali

SHANKARPALI

Shankarpali, shakkarpara, khurma, laktho, lakdi mithai, or just simply mithai is an Indian sweet snack. Shankarpali is popular in Western India, especially in Gujarat, Maharashtra and Karnataka.

Shankarpali or Shakarpara is a crispy and lightly sweetened snack.

Shankarpali are crispy, flaky sweet sugar cookies made in Indian homes during festivals like Holi or Diwali. 

INGREDIENTS

• Hot Ghee – 3/4 cup (100 grms)
• Sugar – 1 cup powder it ( 200 grm )
• Hot water or hot Milk – 1 cup
• Maida – 4 cup ( 500 grms )
• Salt a pinch
• Oil for deep frying

METHOD

Mix the sugar in the warm milk , mix till it completely dissolves. [ let this mixture cool ]

Take the flour + salt in a big plate .

Add the hot ghee and mix well till crumbly .

Now slowly add the milk and start kneading.

Knead it into a stiff , smooth pliable dough.

Cover it and keep aside for minimum 1 hr or more .

*Tip – after resting time , you can blend the dough in a food processor or even mixie . This helps in getting more layers .

Divide the dough into equal portion and roll each portion well.

Roll it into thick discs of 1/4 inch [ it will have cracks on the edges it is ok ]

Trim off the cracked edges.

Cut into diamond or square shapes using knife or zig zag cutter.

After cutting separate it  ,cover and keep aside till frying .

Repeat the process with the whole dough .

Heat oil in a pan on medium flame.

Drop in the shankarpali in small batches. [don’t overcrowd ]

Fry on medium to low flame by turning around for even cooking from all sides .

Fry till it browns from all sides . [ 3 – 4 mins ,don’t burn it ]

👉Low medium flame is the the key here… frying longer over this temperature will cook and brown them evenly. 😊

Remove on an absorbent paper .

Let cool them completely before you test the taste. They may be soft as soon they come out of the oil and will firm up once cooled completely.

Allow it to cool  and store in an airtight container [shelf life – 2 weeks ]

NOTES

1. If the dough does not stick to the rolling board ,it means it is perfect .
2. You may add milk instead of water but shelf life will be very less.
3. Don’t roll it thinly it has to be thick.
4. Y not cut into small circles using small bottle caps .
5. Always check the oil temperature before frying. If its too hot the outer layer will brown fast and inner will be half cooked. If the oil is not hot enough the biscuit will melt as soon as you drop.
6. using a good quality maida matters… double refined preferred.
7. The biscuits will be brown up quickly, keep turning them often and always ensure you fry them over medium flame to cook them even.
8. For the given quantity of sugar, shakarpali has very mild sweet. If you want more sweet, you can add extra 1 tbsp of sugar.
9. Keep it in airtight container for retain the crispiness.
10. Make sure the water is hot for quick melting of sugar.
11. For flavour we can add few drops of vanilla essence or cardamom pwdr.

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