Shankarpali recipe or Shakkarpara, Khurma, Murali, Lakdi mithai is an Indian sweet and savoury snack. The North Indian variants like khurma and Laktho are quite popular in states like Punjab, Uttar Pradesh, Jharkhand, and Bihar. The shankarpali sweet is also popular among the Indian diaspora settled abroad.
The Khari shankarpali is traditionally enjoyed as a treat on Diwali and is rich in carbohydrates, making it an instant source of energy. Different styles of Shankarpali are used along with ingredients for making Namkeen shankarpali, spicy shankarpali, etc. For instance, the sweet shankarpali recipe prepared in North India is called Shakkar Para, where the dough is made using plain flour, sugar, and ghee. This deep-fried maida shankarpali is then dunked in a thick sugar syrup that coats and gives it a hard whitish layer on hardening.
In Western India, this diamond-shaped spicy shankarpali is called shankarpali, while the Maharashtrian version uses a generous amount of water, sugar, ghee, etc. The dough is then rolled out and then cut to make the unique shape and then fried. You can check the shankarpalya video for the best results.
Choosing the Rava shankarpali makes it easy to cut down cooking time, and you merely need to invest a few minutes in attaining these amazing baked shankarpali.
The easy shankarpali recipe makes for an exciting snack and accomplishments on wedding celebrations or the Diwali festival. You can try Shankarpali recipe versions like Khara shankarpali, tikhat shankarpali, spicy shankarpali, or Namak para. The all-time favourite shankarpali recipe in Marathi uses a rich combination of spices like chilli powder, cumin, ajwain seeds, hing, and salt.
Cuisine and Course
North Indian snacks, desserts
¼ cup sugar
¼ cup water
1 cup maida or plain flour
1 tsp Rava or sooji
¼ tsp cardamom powder
2 tbsp ghee or clarified butter
½ tsp salt
Oil for deep frying
Shankarpali recipe or Tikhat shankarpali is a spicy diamond-cut alternatively known as Namak para or nimki in Northern India. This easy shankarpali recipe uses basic ingredients like flour, oil, cumin seeds, turmeric powder, red chilli powder, or salt. You do not need any baking soda, and all of these will puff up when rolled uniformly. Due to their long shelf life, baked shankarpali can be made in bulk and stored for Diwali celebrations in airtight containers.
When preparing for the shankarpali recipe, here are the steps you need to follow:
- In a large bowl, dissolve ¼ cup sugar in ¼ cup water
- Add 1 cup maida, 1 tsp Rava, ¼ tsp cardamom powder, 2 tbsp ghee, and salt.
- Combine all the ingredients well and knead into a smooth and soft dough.
- Further, roll it slightly thick like a parantha. You can also roll these to create rolled shankarpali.
- Cut these into diamond shapes or sizes of your choice.
- Deep fry the same in hot oil or bake at 180 celsius for 15-20 minutes.
- Stir occasionally and continue till these become larger, golden, and crispy.
- Finally, drain over a kitchen towel and serve these or store sweet shankarpali in an airtight container once cooled.
To make the rava shankarpali exciting, use a tablespoon of rava while kneading dough. Also, make sure to dissolve sugar well before adding maida. Fry on a low flame. Else the shankarpali will remain raw from the inside and won’t taste good.
TinyTip: You can use only whole wheat flour and rava for healthier and more nutritious options.
The Shankarpali has been a significant dessert for festival celebrations. Follow the easy shankarpali recipe, which has become popular for its exciting taste and can be eaten every month. Undoubtedly, shankarpali makes all occasions special and exciting.