Shakarpara
Shankarpali is known by different names, such as shakkarpara, murali, khurma, Mangalorean sweet tukdi, lakdi mithai, etc. The name is derived from the Persian word Shekarpareh, which means sweet pastry. This snack is very popular in Maharastra, Karnataka, and Gujarat and is served as an evening tea-time snack. It is specially made during festivals like Diwali. But let me tell you, no Indian festival or occasion is complete without this. It is super simple to make with basic ingredients and also one of the Indian snacks that has a long shelf life. Don’t miss out on the best Diwali snacks and evening Indian snack recipes.
Ingredients
Ghee: Adds the flavor and gives flakiness. Flour: Traditionally, this sweet snack is made using all-purpose flour (maida). Feel free to use wheat flour (atta); it will be a little denser. Sugar: Add sugar based on how sweet or mild you like the sweet to be. Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
Make the dough
Add ghee, salt, sugar, and water to a pot. Mix and heat until sugar dissolves. Switch off the flame and keep this aside. When the syrup above is warm, not hot, add the flour in increments and knead to form a non-sticky dough. (1 ¾ cups of flour will sometimes be sufficient, so do not add all at once.) Knead further to form a soft and smooth dough. Cover and keep this aside for 5 minutes.
Shape diamond biscuits
Divide the dough into two equal balls. Using a rolling pin, flatten it, not too thick or too thin. Using a pizza cutter or knife, cut 1 inch part vertically and then horizontally to get the diamond shapes. Separate the shankarpali and transfer it to the plate. Repeat the process for the remaining dough ball.
Fry the shakkarpara
Heat oil in a pan for frying on medium flame. When the oil is hot, add one by one pieces made. Do not overcrowd the pan. The flame should always be medium. Keep stirring and frying until crisp and golden brown on all sides. Transfer it to a paper towel. Repeat the frying for the remaining shakarpara. Once cooled completely, store in an airtight conatiner. Serve and enjoy.
Tips
The dough should not be dry or have a high water content. Only smooth and soft dough will give you crispy, flaky shankarpali. Shankarpali can also be made with wheat flour or atta or an equal combination of both. Rolling too thin will easily burn while frying, and if made too thick, it will remain undercooked from the inside. Do not fry at high heat. It will turn brown but remain uncooked. To make this snack vegan, use oil instead of ghee.
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Recipe card
