Shankarpali or Shankarpara or Shankarpaada is an Indian Snack traditionally enjoyed as a treat during Diwali. Shankarpali are very easy to make and can be made in sweet or savory form. Everyone at my home enjoy this snack, and you too wont be able to stop munching on these mildly sweet, crunchy, flaky and melt in mouth fried cookies.
Wishing all my family, friends and followers a very Happy Diwali and a Prosperous New Year. 🙂 :*
A little about this festival –
Diwali or Deepavali is a festival of light mainly celebrated by Hindus, Jains and Sikhs, and it spiritually signifies the victory of light over dark, good over evil. To celebrate houses are decorated with earthen diyas/candles and colorful rangolis (art work), while families feast and share gifts. Various sweet and savory dishes are prepared at home as guests keep arriving/visiting us during this festival. Here are some other Indian Sweet/Snack recipes you might be looking for this festive season – Kesar Pista Kalakand, Fig Roll, Rasmalai, Kodubale ..
Now as Diwali is just a day away, all I can think of now is to finish up with all Indian sweets or snacks cooking, get done with the lighting decoration, menu planning for the weekend and also the upcoming Diwali and Halloween celebration at my sons childcare.
- 1 1/2 cup Milk
- 2 cup Sugar
- 3/4 cup Ghee / Clarified Butter
- 4 – 4 1/2 cup Plain Flour
- 1 tbsp Rawa / Semolina
- 1/2 tsp Salt
- Oil to Deep Fry
- Mix milk and sugar in a pan and heat it until the sugar melts and the mixture starts boiling.
- Turn off the heat and add ghee. Mix well and let the mixture cool down until warm.
- Mix flour, semolina and salt to the above mixture, and keep adding till you get a nice stiff dough. Knead the dough for 5-10 mins. The consistency should be not too stiff, nor too thin.
- Keep the dough covered in a damp cloth for about 20-30 minute.
- Heat oil in a kadai on low-medium flame. Divide the dough in 4 equal parts.
- Roll them evenly into round shape similar to roti but a little thicker. Using a pizza cutter or knife, cut them evenly into square or diamond shape.
- Fry shankarpali on low heat until it’s light brown in colour. Remove into paper towel.
- Repeat the procedure with the remaining dough.
- Store them in a air-tight container after it cools down completely. It should last for 2 weeks.
- Dough needs to be knead well and should be soft and smooth.
- For vegan shankarpali you can use oil instead of ghee .
- Dust some flour while rolling the dough if required.
- While rolling the dough see to it that it has a smooth surface or there will be cracks in the shankarpali.
- Do not over crowd. And fry in low flame only to get crispy results.
- Check the temperature of oil every time. I would suggest to start with a small batch first. And keep stirring to avoid burning on some sides.
- Store them in a air-tight container only after it cools down completely. It should last for 2 weeks.
I would again like to wish you all a very Happy Diwali & a Prosperous New Year. Hope you all have a great festive time with your loved ones. And those who doesnt celebrate this festival, hope you all have a great weekend too. I guess, its gonna be a long weekend for some of you as in some countries you have a public holiday for Diwali. Have fun.. 🙂
Do try this festive treat and don’t forget to share your feedback and pictures and with me. You feedback and suggestions have always been precious, please leave me an email at firstname.lastname@example.org.
Thanks for stopping by.