on Oct 18, 2021, Updated Mar 07, 2024
About Shankarpali
Sweet Shankarpali (Sweet Diamond Cuts, Sweet Tukdi) is a crispy (khuskhushit), flaky, and deep-fried snack that is very popular in Maharashtra and Karnataka. It is a slightly sweet, deep-fried flour biscuit. These irresistible bite-sized cookies can be made sweet or savory, although the sweet version is more popular. Made using a few essential ingredients, it is a must-make snack for festivals like Ganesh Chaturthi, Holi, Diwali, and special occasions like marriages, get-togethers, etc. You can also make it for your tea time and serve it with coffee or tea. Because of its square shape, it is also called diamond cuts in South India. Don’t confuse the sweet shankarpali with the North Indian Shakkar Para. Although these two are made using similar ingredients, they are very different. Sweet Shakarpara are flour biscuits coated with crystallized sugar syrup, while sweet shankarpali is made by kneading sugar with flour. Try my no-fail recipe to make the perfect shankarpali recipe every time. This recipe can be easily doubled or tripled. If scaling up the recipe, make sure to fry the shankarpali in batches. If you overload the pan while frying, the shankarpali might not turn out perfectly. Here are some more snack recipes that you might like
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Ingredients
All-Purpose Flour (Maida) – It makes the base of shankarpali. Use good quality organic maida for the best result. You can use half whole wheat flour and half all-purpose flour for a healthy alternative. Fine Semolina (Barik Sooji) – A little semolina makes it crispy. Make sure to use fine semolina and not coarse. Powdered Sugar – To make sweet shankarpali, you will also need powdered sugar. Powder the regular granulated sugar in a blender and use it in the recipe. DO NOT use confectioner’s sugar, sometimes called powdered sugar. It has added cornstarch, which might change the texture of shankarpali. Others – You will also need ghee, milk, and oil (or ghee) for frying. You can also add a little cardamom powder and sesame seeds while making the dough for sweet shankarpali.
How To Make Sweet Shankarpali
Make The Dough
Mix
8.5 oz (240 g) of all-purpose flour (maida) 0.7 oz (20 g) of fine semolina (barik sooji)
in a large mixing bowl or parat (a large shallow Indian plate). Heat 1.4 oz (40 g) ghee in a small pan over high heat until very hot. Pour the hot melted ghee over the flour and mix with a spoon. This is called Moyan. It makes the shankarpali crispy and flaky. Tip – You can replace ghee with oil, but the taste and texture of shankarpali will differ. Once the mixture is cooled slightly, mix well using your fingers. Add 3.5 oz (100 g) powdered sugar and mix well. Add milk (approx ¼ cup), little by little, and knead to make a slightly tight dough. Cover the dough with a dishcloth and keep it aside for 15 minutes.
Shape The Dough
Knead the dough again for 20-30 seconds and divide it into 2 parts. Roll one part to make a ¼-inch thick circle. Keep the other part covered with the cloth. Cut the circle into 1-inch squares or diamond shapes using a knife or a pizza cutter. Remove the uneven ends and add the dough back to the remaining part of the dough.
Fry The Shankarpali
Heat 3-4 cups of oil or ghee for frying in a pan over medium flame. Once the ghee is hot, reduce the heat to medium-low. Tip: Drop a small dough into the hot ghee to check if it is perfectly heated. If it rises in 5-8 seconds, the ghee is at the right temperature. If it rises soon, let the ghee cool down a bit, and if it takes time to rise, heat it some more. Add the squares to hot ghee and fry on medium-low heat until golden brown. Use a slotted spoon to stir frequently while frying to ensure even browning. Each batch will take 12-15 minutes to fry. Note – Keep in mind that shankarpali will continue to brown from the residual heat, so do not over-fry them. Drain on a plate lined with paper towels. Shankarpali will not be crispy at this stage. They will crisp up once cooled. Repeat the process with the other part of the dough as well. Make sure to check the temperature of the ghee before adding the next batch. Cool the shankarpalli entirely and store it in an airtight container at room temperature for up to 15 days.
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