Quick & Easy Shankarpali for Festivals|Perfect Shankarpali Recipe – Crispy & Delicious Diwali Sweet|
Автор: THANVIS AMMA VANTALU
Загружено: 2024-10-28
Просмотров: 1259
Perfect Shankarpali Recipe – Crispy & Delicious Diwali Sweet|Quick & Easy Shankarpali for Festivals|@THANVISAMMAVANTALU
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**"Learn how to make the perfect, crispy Shankarpali recipe at home with this easy, step-by-step guide! This traditional Indian sweet is a Diwali favorite and is made with simple ingredients like milk, ghee, and sugar. In this video, I'll show you how to prepare Shankarpali that’s sweet, crispy, and absolutely delicious. Perfect for festivals and special occasions, this Shankarpali recipe requires no baking, only deep-frying for the ideal crunch. Whether you're a beginner or an expert, follow along to make this delightful Diwali treat that everyone will love!"
Ingredients
*All-purpose flour (Wheat flour & Maida)* – 5 cups
*Sugar* – 1 cup
*Milk* – 1 cup
*Ghee* – 1 cup (you can substitute a portion with oil for extra crispiness if preferred)
*Salt* – a pinch
*Cardamom powder* – 1/4 teaspoon (optional, for added flavor)
*Oil* – for deep frying
Instructions
1. *Prepare the Dough*
In a saucepan, combine milk, and sugar. Heat the mixture until the sugar dissolves
Pour the cooled milk-ghee-sugar mixture into the flour. add ghee. completely, then let it cool down to room temperature. In a mixing bowl, add the all-purpose flour or wheat flour and a pinch of salt
Knead it into a firm dough. Adjust with a bit of flour if it feels too soft or sticky.
Cover the dough with a cloth and let it rest for 20-30 minutes.
2. *Roll and Shape the Shankarpali*
Divide the dough into small portions and roll each portion into a thick, round disc (about 1/4-inch thickness).
Using a knife or pizza cutter, cut the disc into diamond or square shapes.
Repeat with the remaining dough.
3. *Fry the Shankarpali*
Heat oil in a deep frying pan over medium heat.
Once the oil is hot, carefully add the Shankarpali pieces in batches.
Fry on medium-low heat, stirring occasionally, until they turn golden brown and crispy.
Remove with a slotted spoon and place them on paper towels to drain excess oil.
4. *Cool and Store*
Allow the Shankarpali to cool completely before transferring them to an airtight container.
These Shankarpali will stay fresh for up to 1 month in an airtight container. They’re perfect for Diwali or any festive occasion!
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