Shankarpali / shakarpara
Make small sugar-sweetened flour diamonds and fry patiently for a crisp Diwali shankarpali snack.
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Ingredients
- 2 cups maida (about 250 g)
- ⅓ cup sugar
- ¼ cup ghee, melted
- ⅓ cup water initially, plus 1–2 tbsp if needed
- ¼ tsp ground cardamom (optional)
- Oil for deep-frying, enough for small batches
How to make it
- Warm the measured water just enough to dissolve the sugar. Let it cool to lukewarm, then combine with the melted ghee.
- Mix flour and optional cardamom in a bowl. Add the sweet liquid gradually and knead a firm, smooth dough, adding extra water only if the flour remains dry.
- Cover and rest about fifteen minutes. Divide into two portions and keep one covered while rolling the other.
- Roll to about four to five millimetres thick. Cut even small squares or diamonds and separate them on a dry tray.
- Heat oil over medium-low heat and test one piece. Fry small batches until golden and cooked in the centre; do not use very high heat that browns the outside first.
- Drain and cool completely, allowing another fifteen minutes or longer before boxing. The pieces crisp as they cool. Pack only once no warmth or condensation remains.
Good to know
- A very soft dough can make the pieces oily and lose their shape.
- Keep raw cut pieces covered between batches so their edges do not become overly dry.
Can I use ingredients I already have?
Yes. Check the ingredient list and quantities above before starting. Adjust the batch to your needs; shopping pack quantities are separate from recipe measurements.
What should I check before cooking?
Read all the steps first, prepare your equipment and check ingredient labels for your family’s dietary needs. Use the recipe-specific tips above where provided.
Can I follow this guide without buying the pack?
Yes. The guide is available independently of the shopping pack. Pack availability and delivery are confirmed separately when products are available.
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