Diwali is just a week away! Most of you would have started cleaning the house and making the traditional faral for the festival of lights. Diwali brings with it loads of good cheer, a kind of joy in the air, meeting friends and relatives, exchanging goodies and dressing up in our traditional best! Chakli, laddoos, karanji, sev, shankarpali, anarase, kadboli, tikha shankarpali…are some of the Maharashtrian treats made during this season. Posted here is a no-fail, simple recipe for making melt-in-the-mouth Shankarpali! Try it once and you’ll see how easy and fast it really is!
- Prep Time
- Cook Time
- 1 big bowlful
- Difficulty Level Moderate
- (3.9 /5)
- 8 ratings
- 1 cup water
- 1 cup sugar
- 3/4 cup ghee
- Around 2-3 cups maida
- Oil for deep frying
- In a pan, boil the water, sugar and ghee together, till the sugar melts.
- Let this cool down. Adding as much maida as is needed, use this entire liquid to make a loose dough. It shouldn't be too hard, nor too loose.
- Keep it covered for around 1 hour.
- Roll out thickish rotis from the dough.
- Cut into whatever shape you want.
- Heat oil in a kadhai and fry the shankarpali in batches on a medium flame, taking care to turn them over so that they don't burn. See that they are an even golden from both sides.
- Drain on a kitchen tissue. After they have cooled down, transfer to an airtight container.
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