Shankarpali is a snack popular in Maharashtra, India. It is traditionally enjoyed as a treat on the Diwali holiday. It is rich in carbohydrates, making it an instant source of energy.

Shankarpali can be savory as well as sweet. Last year I made savory one..Methi Shankarpali..It was a big hit too

Every year I make atleast 10 Diwali Snack..It has been a ritual..You can check them out here

Shankarpali is made from a dough of milk, sugar, ghee, maida, semolina and salt. The mixture is made into dough and then mechanically cut into diamond shaped units which are deep fried in ghee or butter.

 With Diwali round the corner I am sure everybody must be busy looking for Diwali savories / faral. So here’s the start with this crispy, crunch and yet very soft like nan-katai delicacy. No need to wait for Diwali time can prepare at any time of the year.Its a good tea time snack and has good shelf life.

Ingredients 

1/4 cup Ghee or butter
1/4 cup Sugar
1/4 milk
1 1/2 cup  all purpose flour/maida
Oil for frying
pinch of Salt
1 tsp Sooji

Method

Take milk and ghee in to microwave safe bowl and microwave for 1 minute.

Add sugar to the above mixture and stir well.

After this mixture cools down start adding all purpose flour and start kneading the dough to make very soft but little bit stiff dough.

Now cover and keep the dough for 30 mts.

Make small balls from the dough and roll like thick paratha.

Remove the edges by using knife or pizza cutter.
Now cut in to desired shape and deep fry till it gets light brown color.

Store in air tight container or zip lock bag once it cools down.

Tips:
Proportion for maida is not exact you may or may not need to add some extra flour.
Roll shankarpali little bit thicker for delicious bites.

Adapted from Madhuras Recipe

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