Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Shankarpali, or shakkarpare, is a popular Indian sweet and snack that is traditionally prepared during the Diwali festival. It is also enjoyed as an anytime dessert.
In this recipe, I use gur (jaggery) instead of the more typical sugar. If you prefer to use sugar, you can do so.
Try this easy recipe to make deliciously crispy shankarpali.
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|Prep time||Cook time||Ready in||Yields|
- 1/4 cup gur (jaggery), crushed
- 1 cup maida (all-purpose flour)
- 1 tsp + 1 tsp suji (semolina)
- 1 tsp khaskhas (poppy seeds)
- 1 tsp cardamom powder
- 2 tbsp desi ghee (clarified butter)
- Vegetable oil for frying
- In a large bowl, add the gur and water. Stir until the gur dissolves completely. Add in the maida, suji, khaskhas, cardamom powder, and desi ghee. Mix until a dough is formed; then knead it for 4-5 minutes to form a smooth medium-soft dough. Cover with a damp cloth and let it rest for 20 minutes.
- Roll the dough in your hands to form a large ball. Flatten it and roll it out into a medium-thick roti.
- With a greased knife cut the roti into diamond-shaped pieces.
- Fry the diamond-shaped pieces of dough, in batches, in medium-hot oil, on low-medium heat, until crisp and golden.
- Transfer the cooked shankarpali to a plate and let it cool. Store in an airtight container.
Shankarpali Recipe: Sweet Crispy Fritters
© 2020 Rajan Singh Jolly