Tuesday, October 25, 2016

Shankarpali/ Sweet tukdi


 Diwali festival in Maharashtra and some parts of karnataka is incomplete without crunchy chakli, karanji and cute diamond shaped Shankarpali. shankarpali is a very addictive snack that is made during Diwali.You forget everything when these crunchy and crispy cute diamond shaped deep fried biscuits melts in your mouth.I makes this usually 2-3 days before Diwali,specially on my kids demand. It's a simple snack made using Maida, rava, and powdered sugar.

  1. 2 cups maida
  2. 1/2 cup Rava/semolina
  3. 1/4 cup Ghee,melted
  4. 1/2 cup Sugar,powdered
  5. 1tsp Salt
  6. 1/2 cup milk 
  7. Oil for frying

  • Mix ghee and sugar in a wide plate or bowl with the hands. nicely rub it with the hand till the sugar completely melts with the ghee.
  • Now add maida and rava and salt, nicely mix it, add little milk at a time and knead thefirm dough. If the consistency is too wet add little more maida. Then cover it with a wet cloth for about an hour.
  • After the resting time, divide the dough into equal parts of six. Take one part and roll into a circular shape of 7 to 8 centimeter, similar to a chappati.
  •  Using a knife or serrated cutting wheel or pizza cutter, cut the rolled out dough into strips and then again cut diagonally into strips to get square or diamond shapes.
  • I gave it a diamond shape. Separate the cut pieces spread them on a paper, roll out few more rounds and cut them in similar fashion. 
  • Heat oil in a frying pan and when the oil is hot enough for frying, fry the shankarpali pieces in batches. To test - you may drop a small bit of dough into the oil, if it rises up immediately to the surface, then the oil is ready for frying. Fry over low heat so that your shankarpali cook without burning.
  • Fry evenly until they turn brown and crisp and the oil stops sizzling.
  • Remove with slotted, long-handled spoon, draining the oil as you do. Put them into absorbent kitchen napkins. Prepare more shankarpali with the remaining dough. Store in a steel boxes or any air-tight jars. Stays fresh up to a month. Actually you can enjoy the shankarpalis any time of year, instead of waiting to prepare these only during Diwali.


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