Shankarpali recipe or shakkar para recipe sweet, crispy yet melt inside your mouth textured, fried, wheat grains flour biscuits.
Shankarpali is traditional Maharashtrian snack recipe. It is almost always made on Diwali festival. They are crispy, sweet, melt in mouth and tasty snack that you could get it whenever. There is no need to possess festival around.
Usually Maharashtrian shankarpali is made of all-purpose flour and semolina. But my mother allow it to be little healthy, she uses wheat grains flour. And So I am following her actions. In Gujarat, it's called shakkar para.
Fundamental Info:
Preparation time: twenty minutes
Cooking: 25 minutes
Servings: 2-3 (Makes 2 cups)
Cuisine: Maharashtrian, Gujarati
Category: Snack
Ingredients:
Wheat grains flour 1 cups
Salt teaspoon
Oil two tablespoons
Milk cup
Sugar cup
Cardamom powder teaspoon
Oil for deep frying
Steps to make sweet shankarpali (Step-by-step Recipe with Photos):
1) Heat the milk just till it might be warm. I've heated up the milk in microwave. It can be done on stovetop too.
4) Stir perfectly till sugar dissolves. We have to warm the milk simply to dissolve the sugar. So not boil the milk. Ensure that it stays aside.
5) Take wheat grains flour and salt inside a bowl. Mix it and add two tablespoons of oil.
6) Rub it together with your hands. So oil will coat the flour making it coarse texture.
7) Then gradually add milk and sugar mixture.
8) Keep knead the dough by hands. Then add more milk and knead again until you get very stiffdough.
9) It needs to be stiff (firm) dough. In case your dough is soft then it will likely be very sticky due to sugar. and also you won’t get crispy shakkar pare.
10) You don't need to rest the dough. Divide it into two equal portions. And take one portion at any given time and flatten it into round disk.
11) Now roll it with moving pin. Make use of more pressure than regular chapati moving, because dough is actually stiff. When you were moving it begin to break from edges.
12) Make use of your thumb and finger to close it and roll again. While you think it is is breaking, seal it and roll it.
13) Keep sealing and moving until you get 8-9 inch big circle or inch thick. And you'll have very couple of cracks at edges.
14) Reduce your desire shape diamonds or squares. I reduce bite size diamonds.
15) Take it off to a different plate in single layer and allow it to dry not less than twenty minutes. This task will help in making a it crispy. Meanwhile roll another ball and make preparations shankarpali.
16) Heat the oil inside a pan on medium-low heat. How you can check oil is hot? – add small part of dough into oil, it'll come on the top immediately then oil is able to fry. If takes serious amounts of come on the top then oil isn't hot enough to fry. Once oil is hot add couple of shankarpali at any given time. Move at times for browning. I've fried in four batches.
17) Fry till they're golden brown from each side. You should have medium-cold, otherwise they get brown fast and remain raw from the inside.
18) When they're golden brown from each side then take them off to paper towel lined plate.
Allow it to awesome completely after which store in airtight container. What exactly are you awaiting? Enter your kitchen area making this shakkar para or shankarpali with this Diwali. Enjoy with the family or family members.
Serving suggestion: Typically offered like a snack to visitors on Diwali festival. You may enjoy or munch on anytime during the day.
Notes:
- Wheat grains flour – you are able to substitute with all of purpose flour (Maida). Or perhaps you should use half maida and half chapati atta. However I wanted to really make it little healthy so I have tried personally wheat grains atta.
- Oil – Typically ghee can be used while making dough. If you are using ghee or clarified butter, it will absorb more oil while frying the shankarpali. So for that health purpose I have tried personally oil. Option is yours, you should use ghee or oil.
- Dough ought to be firm and tight, so shakkar para will end up crispy. When the dough is soft then it will likely be sticky. due to the sugar it might be really sticky. So make certain that dough is firm and stiff.
- Allow the cut Shankarpali dry up for 25 minutes, it help make it more crispy.
- Oil ought to be on medium-low heat while frying.
rajnni rana states
i would like top tips regarding after i fry the shakarpares n they bcome crispy, can one melt some cadbury chocolates inside a double boiler and dip the fried shakar pares inside them to ensure they are chocolate dip shakarpares as u know children like chocolates and so i wud prefer to tri a couple of just like experiment. Primary query here's that when drizzled with melted choc the coated shakarpares will stay crispy no, this really is wat im asking
You actually dip then in melted chocolate then place them on large plate, refrigerate it for ten minutes or till chocolate hardens (much like this shortbread cookies. ). Shakkar para won't get soft, they'll stay crunchy.
hi. if i have to make these for around ten to fifteen ppl then just how much volume of raw.material woud be needed?
