Sweet shankarpale (पाकातले शंकरपाळे) are crispy diamonds with just the right amount of sweetness. Golden brown and crunchy, they'll be finished in no time!
Recipe for Sweet Shankarpale:
Ingredients:
For the dough:
| Sugar | 175 gms |
| Water | 150 ml |
| Cardamom Powder (optional) | 1/4 tsp |
| Saffron strands (optional) | A few |
How to make Sweet Shankarpale:
1. Add the maida and rawa to a bowl along with the ghee and mix well.
2. Once the ghee is thoroughly mixed through, add a little water at a time and make a firm and smooth dough. Then, let rest for about 15 minutes.
3. Divide the dough into 3 equal portions. Roll out each ball to ~2 mm thickness and cut it into smaller pieces using katan (कातण) or a pizza wheel. Shankarpale are traditionally cut into diamonds but you can get creative. I would, as a general rule, not pick shapes like a star for example, since the ends/points will start to burn before the rest of it is cooked through.
4. Meanwhile, heat oil in a pan. To test the temperature of the oil, add a small piece of dough to it, it should bubble but not immediately come to the surface. If the oil is too hot then the shankarpale will not be nice and crispy, since they will change colour before they cook through. Once hot, carefully add the shankarpale into the oil.
5. Fry them on medium-low heat until golden on both the sides. Keep turning them occasionally to get even colouring on both sides.
6. Once fried, drain the shankarpale and keep them on a paper towel. Do the same for the rest of the dough.
Once all the shankarpale are fried, set them aside and start with the sugar syrup. To do so, add the sugar and water to a pan and let boil. Let the sugar dissolve and bring the syrup to about 1 thread consistency. Turn off the heat. Add cardamom powder and saffron strands and mix well.
7. Add the syrup over the shankarpale and mix it together lightly, making sure the shankarpale don't break.
8. Spread them on a parchment paper. Be sure to separate them or they will dry in clumps.
9. Once dry, store them in an airtight container.
3. Divide the dough into 3 equal portions. Roll out each ball to ~2 mm thickness and cut it into smaller pieces using katan (कातण) or a pizza wheel. Shankarpale are traditionally cut into diamonds but you can get creative. I would, as a general rule, not pick shapes like a star for example, since the ends/points will start to burn before the rest of it is cooked through.
4. Meanwhile, heat oil in a pan. To test the temperature of the oil, add a small piece of dough to it, it should bubble but not immediately come to the surface. If the oil is too hot then the shankarpale will not be nice and crispy, since they will change colour before they cook through. Once hot, carefully add the shankarpale into the oil.
5. Fry them on medium-low heat until golden on both the sides. Keep turning them occasionally to get even colouring on both sides.
6. Once fried, drain the shankarpale and keep them on a paper towel. Do the same for the rest of the dough.
Once all the shankarpale are fried, set them aside and start with the sugar syrup. To do so, add the sugar and water to a pan and let boil. Let the sugar dissolve and bring the syrup to about 1 thread consistency. Turn off the heat. Add cardamom powder and saffron strands and mix well.
7. Add the syrup over the shankarpale and mix it together lightly, making sure the shankarpale don't break.
8. Spread them on a parchment paper. Be sure to separate them or they will dry in clumps.
9. Once dry, store them in an airtight container.
These will stay well on the counter top for a couple of weeks. That is, if they aren't gobbled up sooner!
This recipe will give you ~ 1640 calories
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