Shankarpali Recipe /Shakarpare/Shakkarpara

Shankarpali or Shakapare a popular sweet snack made during festival like Diwali all throughout Maharashtra .  Shankarpali or Shakarpare are  crispy flaky fried cookie like snack,they taste amazing and are very addictive. Shankarpali as it is popularly called in Maharashtra is a very popular festive snack and made in almost all homes.The recipe though differs from each household.

Today i m sharing an easy version of shankarpali ,if you follow the recipe to the T you too will master in making crispy flaky shankarplai/shakkarpara. .There are many version and methods to make this yummy snack .Will share the other versions which uses semolina some other day .For now try these and enjoy crispy flaky kuskhit shankarpalis.

ingredients
maida/all purpose flour 500 gm/4 cups
ghee 90 gm
powdered sugar 125 gm to 140 gm
milk 100 ml/ 1/2 cup
cardamom powder 1 tsp
a pinch of salt
oil ghee or dalda to deep fry

.method

• heat  ghee and let it melt
• In a pan heat milk till  luke warm and add sugar to this and stir till it dissolves do not boil the mixture just let the sugar melt ,keep it aside.

• In a bowl take maida/all purpose flour and mix cardamom powder and pinch of salt and mix 
• To the maida add the hot ghee and mix with a spoon 
• Now add the warm milk and sugar mixture add in batches and mix well to a dough
• Cover with a cloth and let it rest for 20 to 30 minutes
• Divide the dough into 3 to 4 balls
• Roll out each ball to a round disc/chapati using rolling pin cut the edges 
• Using a knife or pizza cutter cut into  diamond or square
• Do not roll it very thin ,you can see the size in the pic below 
• Heat oil/ghee in a kadhai/deep wide pan once the oil is hot switch the flame to low medium.

• Fry the shankarpali in batches till golden brown and crisp
• While you fry keep on stirring with slotted spoon so that its fried evenly.
• Fry till golden brown.and remove it on a kitchen towel/tissue paper.
• Once cool store it in airtight containers
• Enjoy it as snack or with cup of chai .

tips
always make sure the flame is low and fry in batches
it takes a lot of time to fry, at any point of time do not turn  the flame high
if the oil is not hot the shankarpali will absorb a lot of oil and you will see foam appearing ,so heat the oil until hot and then lower the flame and fry them over low flame ,to test you can fry 3 to 4 shanakrpalis first then proceed with another batch
The frying should be done on low flame to get perfect flaky crispy shankarpali