SHANKARPALI RECIPE | SWEET SHAKARPARA RECIPE | SHANKARPALE

Shankarpale is Maharashtrian dish prepared during festive season.It is loved by each and everyone.The key ingredients are generally maida,sugar,milk and ghee.The combo of these items is shankarpale.Today I am going to show you the recipe prepared by my mother and wish you all would love doing it.

Many people like to eat with tea so we can also call it as a tea time snack.Can be carried on long journeys due to its durability.So with the onset of Diwali we would go with this sweet delicious dish.For all the small children in our families this the the very first sweet dish for Diwali…….so lets start the celebration.

You can also see more such recipes for Diwali Celebration..



SHANKARPALI RECIPE | SWEET SHAKARPARA RECIPE | SHANKARPALE | शंकरपाळे



course : snacks
cuisine : maharashtrian
prep : 15 minutes
cook : 45 minutes
total : 1 hour
author : suchita pradeep



INGREDIENTS :

  • 1 Cup Milk ( दुध )
  • 3/4 cup desi ghee ( गावठी तूप )
  • 1 Cup powdered sugar ( पिठी साखर )
  • Maida / clarified flour ( मैदा )
  • Cooking oil for frying ( You can also use ghee for frying )
  • Cardamon powder ( विलायची पावडर )



METHOD :

  • First take the milk at room temperature in a bowl or plate.
  • To it add the desi ghee at room temperature,powdered sugar and elaichi powder.
  • Mix everything well with your palms.
  • Everything should be mix evenly.
  • Add the maida to the above mixture in batches.
  • Adding maida in batches helps you to know exactly how much maida is needed.
  • The cup measurement I have used is of 200ml.
  • By this measurement I needed about 750 gm – 1kg of maida.
  • It can vary also.
  • Now mix everything properly.
  • Form a semi soft dough.
  • Knead the dough properly.
  • Keep it aside for 10-15 minutes.
  • Now take a small ball shaped portion from the kneaded dough.
  • Roll it in circular motion into a round shaped chapati,
  • This should not be rolled too thick nor too thin.
  • Cut the rolled chapati in diamond shape with help of cutter or knife.
  • The thickness should be medium.
  • Remove the excess rolled dough and use it for next rolling.
  • Spread the cut diamond shaped shankarpale’s on the paper or in the larger plates.
  • Warm the oil in a pan or kadhai.
  • Put the shankarpale’s in the oil.
  • Fry the shankarpale’s in the oil on medium flame.
  • Fry till the shankarpale turns golden brown.
  • Patience is needed while frying the shankarpale’s.
  • Once done remove them on tissue paper so that excess oil is removed from it.
  • Your crispy shankarpale’s are ready to eat.



RECIPE NOTE :

  1. The cup measurement I have used is of 1 cup = 200ml.
  2. By this measurement I needed about 750 gm – 1kg of maida.
  3. By using desi ghee while kneading gives a very nice and soft layers to the shankarpale’s.
  4. I have fried them in regular oil.You can fry them in vanaspati ghee also. Its totally optional.
  5. Fry the shankarpale on medium flame.
  6. Patience is needed while frying the shankarpale’s.
  7. You can store this shankarpale’s in an airtight container for 15-20 day’s.


STEP BY STEP METHOD OF PREPARING SHANKARPALI RECIPE | SWEET SHAKARPARA RECIPE | SHANKARPALE | शंकरपाळे



  • First take the milk at room temperature in a bowl or plate.
  • To it add the desi ghee at room temperature,powdered sugar and elaichi powder.

  • Mix everything well with your palms.

  • Everything should be mix evenly.

  • Add the maida to the above mixture in batches.

  • Adding maida in batches helps you to know exactly how much maida is needed.
  • The cup measurement I have used is of 200ml.
  • By this measurement I needed about 750 gm – 1kg of maida.
  • It can vary also.
  • Now mix everything properly.

  • Form a semi soft dough.

  • Knead the dough properly.
  • Keep it aside for 10-15 minutes.
  • Now take a small ball shaped portion from the kneaded dough.

  • Roll it in circular motion into a round shaped chapati.

  • This should not be rolled too thick nor too thin.

  • Cut the rolled chapati in diamond shape with help of cutter or knife.

  • The thickness should be medium.

  • Remove the excess rolled dough and use it for next rolling.

  • Spread the cut diamond shaped shankarpale’s on the paper or in the larger plates.
  • Warm the oil in a pan or kadhai.

  • Put the shankarpale’s in the oil.
  • Fry the shankarpale’s in the oil on medium flame.

  • Fry till the shankarpale turns golden brown.

  • Patience is needed while frying the shankarpale’s.
  • Once done remove them on tissue paper so that excess oil is removed from it.

  • Your crispy shankarpale’s are ready to eat.

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