Shankarpali recipe

November 07 2018

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Ingredients :

  • Plain flour - 1 cup, (maida)
  •   Ghee - 2 1/2 tbsp, OR oil
  •   Salt - a pinch
  •   Cardamom powder - 1/4 tsp (elaichi powder)
  •   Sugar - 1/4 cup
  •   Water - 1/4 cup
  •   Oil for deep frying


1. In a bowl, add the maida, salt, and            cardamom powder and mix well.

2. In a small pan, add water, ghee and          sugar and allow the sugar to melt.            Turn off heat and pour this over the 

3. Slowly, keep mixing to form a slightly       firm yet smooth dough. Knead for a          good 6-8 minutes. Cover and set          aside     for at least 30 to 60 minutes.

 4.  Dust the working surface with flour,         Divide the kneaded dough into two 

5.Roll the dough into a large thick circle.    You can roll it into a 1/4" thick circle.        You can even roll it a little thinner        than 

6. Use a sharp knife or a pizza cutter to        cut into 1/2" width long horizontal            strips. Cut these strips vertically so           that  you achieve diamond cuts.

7. Remove each cut piece and place on a      plate so that you can drop them        easily  into the hot oil while deep frying.

8. Heat oil for deep frying in a heavy         bottomed vessel. Place a small piece of   dough in the hot oil and if it sizzles and   comes to the surface of the oil, it is   ready for deep frying.

9 . Reduce flame to medium, place few      of the cut pieces carefully into the      hot oil without overcrowding the vessel. (Fry in batches)

10. Deep fry till they attain a golden brown shade. You will know they are done once the sizzling of oil stops and the biscuits attain a golden shade.

11. Remove the finished shakarpara with the help of a slotted ladle and place on an absorbent paper. Once cool, place them in an airtight container.