🌟🍪 Shankarpali Recipe: Crunchy Sweet Delights for Festive Celebrations!
Prepare to indulge in the joyous flavors of our delightful Shankarpali Recipe! 🌟🍪 These crunchy sweet treats are perfect for festive celebrations and will captivate your taste buds. Unlock the secret to irresistible Shankarpali that will captivate your readers and rank as high as possible on search engines.
Tips and Guidelines:
- Tip 1: Use fine semolina for a smooth texture in your Shankarpali.
- Tip 2: Adjust the sugar according to your taste preference.
- Tip 3: Allow the Shankarpali to cool completely before storing them in an airtight container.
- Tip 4: Serve these delightful treats during festive occasions or as a sweet snack with tea or coffee.
Ingredients:
- 2 cups all-purpose flour 🌾
- 1/2 cup fine semolina (sooji) 🌾🍚
- 1/2 cup powdered sugar 🍚🍬
- 1/4 teaspoon cardamom powder 🌱🍃
- A pinch of salt 🧂
- 4 tablespoons ghee (clarified butter) 🥣
- Oil for deep frying 🛢️
Instructions:
1. In a large mixing bowl, combine the all-purpose flour, fine semolina, powdered sugar, cardamom powder, and a pinch of salt. Mix well to ensure all the dry ingredients are evenly combined. 🌾🍚🍬🌱🍃🧂
2. Add the ghee to the dry ingredients and mix using your fingertips until the mixture resembles breadcrumbs. This will help incorporate the ghee evenly into the dough. 🥣
3. Gradually add a little water at a time and knead the mixture into a firm dough. The dough should be smooth and not too sticky. 💦
4. Divide the dough into small portions and roll each portion into a thin sheet on a clean, lightly floured surface. The thickness should be around 1/4 inch. 🥮
5. Use a sharp knife or a cookie cutter to cut the rolled dough into diamond or square shapes. Repeat the process with the remaining dough portions. ✂️
6. Heat oil for deep frying in a wide pan or kadai over medium heat. Once the oil is hot, carefully slide a few Shankarpali into the oil and fry them until they turn golden brown and crispy. 🛢️🔥
7. Remove the fried Shankarpali from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Allow them to cool completely. 🍪🧻
8. Repeat the frying process with the remaining cut dough shapes. Make sure not to overcrowd the pan while frying for even cooking. 🛢️🍪
9. Once the Shankarpali have cooled completely, transfer them to an airtight container for storage. They can be enjoyed immediately or stored for a few weeks. 🍪🌬️
Discover the ultimate guide to making mouthwatering Shankarpali—a popular Indian snack that's perfect for festive occasions or anytime you crave a crispy treat. This easy-to-follow recipe will take you on a journey through the origins of Shankarpali and provide valuable insights into its ingredients and preparation. Get ready to indulge in a burst of flavors and enjoy the traditional charm of this delightful snack. Let's dive into the world of Shankarpali and make your snacking experience truly memorable! 🌟✨
Tips and Guidelines for Making Shankarpali:
1️⃣ Choose the Right Flour: For a classic Shankarpali, use all-purpose flour (maida). However, if you prefer a healthier version, you can opt for whole wheat flour (atta) or a combination of both.
2️⃣ Keep the Dough Firm: Ensure that the dough for Shankarpali is firm and not too soft. This will help achieve the desired crispness after frying. Adjust the amount of liquid accordingly while kneading the dough.
3️⃣ Resting Time: Allow the dough to rest for at least 30 minutes before rolling it out. This helps in gluten development and makes it easier to roll out thin and even sheets of dough.
4️⃣ Perfect Thickness: Roll out the dough to a medium thickness—neither too thin nor too thick. Thin sheets may become overly crispy, while thicker ones may not cook evenly.
5️⃣ Fry with Care: Heat the oil on medium heat and fry the Shankarpali in small batches. This makes sure they cook evenly and don't stick together. Flip them now and then until they're golden brown.
6️⃣ Cool and Store: Once fried, allow the Shankarpali to cool completely before storing them in an airtight container. They remain fresh and crunchy for several days, making them perfect for gifting or enjoying throughout the festive season.
🔍 Q/A
What is Shankarpali made of? 🍪🌽
Shankarpali is made primarily from flour, sugar, and ghee (clarified butter). These simple ingredients come together to create a crispy and addictive snack that's perfect for any occasion.
What do we say Shankarpali in English? 🍪🌍
In English, Shankarpali is commonly referred to as "Sweet Diamond Cuts" or "Sweet Diamond Biscuits." The snack gets its name from the diamond-shaped cuts that are made before frying.
Where did Shankarpali originate? 🌍🏞️
Shankarpali is a popular Indian snack that originated in Maharashtra, a state in Western India. It is a traditional treat prepared during festivals like Diwali and Ganesh Chaturthi, as well as other celebrations and special occasions.
What is the price of Shankarpali per kg? 💰🍪
The price of Shankarpali can vary depending on various factors such as brand, quality, and location. On average, Shankarpali can range from ₹300 to ₹500 per kilogram in India. However, prices may vary, so it's best to check with local vendors or online stores for accurate pricing.
Spicy Shankarpali Variation:
For those who prefer a savory twist, you can add spices such as red chili powder, turmeric powder, cumin powder, or black pepper to the dough. Adjust the quantity according to your taste preferences and enjoy the spicy version of Shankarpali.
Shankarpali Recipe with Wheat Flour:
To make Shankarpali using wheat flour, simply substitute the all-purpose flour with whole wheat flour in the same quantity. The rest of the ingredients and preparation steps remain the same.
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