Shankarpali is a renowned Maharashtrian sweet made during Diwali. Since my childhood I have been eating Shankarpali. I had/have many Maharashtrians friends and fortunately I know what kind of sweets they make on different occasions. Since diwali is near and am sure everybody is busy preparing diwali dishes. Shankarpali is one of my favorite among the diwali sweets. These came out so crispy that I got loads of compliment from my sister and my colleagues. The use of semolina (rava) gave a nice crunch to the shankarpali.
- 2 cups maida
- 1/2 cup semolina (rava/sooji)
- 1/2 cup ghee
- 1/2 cup sugar (powered)
- Salt a pinch
- Water as required
- Oil to deep fry
- Make thin syrup of sugar and water in bowl.
- Add semolina, salt, ghee and water to maida and make dough the way we make for rotis, knead dough lightly using sugar syrup.
- Keep this dough aside, covered, for about half an hour.
- Now take a small round of this dough and roll it like roti.
- Cut this rolled out roti into diamond shape with a knife.
- Deep fry in oil on medium heat till shankarpali turns light brown in color.
- Your crispy shankarpali are ready to eat J
After the shankarpali cools completely we can store them in a dry container with a tight lid. Enjoy them with a cup of tea, during office tea breaks, when you feel like munching or with the rest of the Diwali goodies JSending this to Diwali event.
And to Diwali Special – Sweets & Savories event.
And to Khusi's "My Diwali My Way" event.
And to Serve It - Festival Potluck event and to Denny's page