Making the shankarpali recipe is a breeze with my video, step-by-step recipe, and many tips and tricks. This recipe is a staple during the festive seasons like Diwali, Ganesh Chaturthi in many Indian homes. It also makes a great tea-time snack.
These are one of my family's favorite Indian desserts, and we always make them at the Diwali festival. Above all, the recipe is quite easy to follow.
Shankarpali, also known as shakkarpara, murali, khurma, or lakdi mithai, is a popular Maharashtrian snack. They are crispy, flaky, and made up of milk, sugar, oil, and all-purpose flour. It is prepared by forming dough of all of these ingredients, which is then deep fried till gold brown.
As usual, let us grasp the general picture before diving into a detailed, step-by-step recipe.
Sr. No. | Steps |
1. | Combine sugar and wet ingredients and heat. |
2. | Once cooled down, add flour and knead the dough. |
3. | Roll into a flat disk and cut into square shape pieces. |
4. | Dry, cool down, serve. |
Here is a list of ingredients needed to make a shankarpali recipe. Please have a look at the recipe card for exact measurements.
Oil - Ghee can be used in place of oil in the dough, although the dough may become a bit tough. However, we will require oil for frying.
Shankarpali will get crispy as it cools, so it must be served after it has cooled down. Many people enjoy it with a cup of tea or coffee. I often make them for my kid's snack tiffin or for our vacations.
You can easily store shankarpali at room temperature or in the refrigerator.
Once cooled down, store them in an airtight jar or Ziplock bag. It will stay ok for up to a month at room temperature and 1.5 months in the refrigerator.
I never tried freezing the fried shankarpali because there were never any leftovers :). However, uncooked squares or diamonds can be frozen for up to two months and remain viable.
Thaw the raw squares on the kitchen counter for a few hours before frying them over medium-low heat just like regular shankarpalis.
Follow my tips mentioned below and you will never have a no-fail recipe.
To check if the oil is hot enough, drop a tiny ball into it. If it comes to the surface immediately, your oil is at the right temperature. Go ahead and fry the shankarpali right away.
To be very honest, I tried making them with whole wheat flour but I did not enjoy the texture. It turned out dense so I would not recommend replacing all-purpose flour with whole wheat.
Yes. Spread each square shankarpali on a baking tray and bake for 10 to 15 minutes in a preheated oven or air fryer set to 350F (180C). But it will not be just as crispy as the fried version.
If you love making this shankarpali recipe, try out my other recipes.
They are perfect to satisfy your sweet tooth.
I would love to hear how your shankarpali turned out. Was it crispy or flaky just like mine? Leave a comment below. Your feedback is important to me.
If you post the pictures of shankarpali recipe on Instagram, do not forget to tag me. Tag @DessertKatta or use the hashtag #DessertKatta.
This is a classic Indian dessert that many people enjoy and prepare for celebrations, particularly Diwali. Let's make deliciously sweet, crunchy, flaky, melt-in-your-mouth shankarpali.
Take a small portion and roll it into a ball. Place on a wooden surface and flatten it using your palm.
Using a rolling pin, roll into a flat disk, approximately 1/4 inch thick.
Cut into small squares or diamonds. You can either use a sharp knife or a pizza cutter for this.
Remove and place on serving plate. Let it cool down to room temperature before serving.
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