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Crispy, flaky, and lightly sweetened diamond-shaped cookies. This beloved Maharashtrian snack is a festival favorite, perfect for Diwali or a simple tea-time treat.
For 4 servings
Prepare the Dough
Rest the Dough
Roll and Cut the Shankarpali
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Crispy, flaky, and lightly sweetened diamond-shaped cookies. This beloved Maharashtrian snack is a festival favorite, perfect for Diwali or a simple tea-time treat.
This maharashtrian recipe takes 75 minutes to prepare and yields 4 servings. At 597.31 calories per serving with 8.75g of protein, it's a moderately challenging recipe perfect for snack or dessert.
Deep Fry the Shankarpali
Cool and Store
Omit the sugar and add 1 teaspoon of ajwain (carom seeds), 1/2 teaspoon of cumin seeds, and adjust salt to taste for a savory, spicy version.
Replace half of the maida with whole wheat flour (atta) for a nuttier flavor and slightly denser texture. You may need to adjust the amount of milk slightly.
Add 1/4 teaspoon of nutmeg powder or 1 tablespoon of poppy seeds (khus khus) to the dough for a different flavor profile.
The combination of refined flour and sugar provides a quick source of carbohydrates, offering an immediate energy boost, which can be beneficial during busy festival days.
Cardamom, a key flavoring agent, is traditionally known in Ayurveda to help stimulate digestion and alleviate issues like bloating and indigestion.
The use of ghee provides fat-soluble vitamins like A, E, and D. Ghee is a source of healthy saturated fats that are considered beneficial when consumed in moderation.
This usually happens for three reasons: 1) The dough was too soft (not enough flour or too much milk). 2) The hot ghee ('moyan') step was skipped or not done correctly. 3) They were fried on high heat, which cooks the outside too fast, leaving the inside soft. Always fry on a low, steady flame.
Yes, for a healthier alternative, you can bake them. Preheat your oven to 180°C (350°F). Arrange the pieces on a baking sheet and bake for 15-20 minutes, flipping them halfway through, until they are golden and crisp. The texture will be more like a biscuit than the traditional flaky, fried version.
The most important step is to let them cool down completely to room temperature after frying. Once cool, store them in a clean, dry, airtight container. They will stay fresh and crispy for up to 3 weeks.
Shankarpali is a traditional festive treat and is best enjoyed in moderation. It is deep-fried and contains refined flour and sugar, making it high in calories, fats, and carbohydrates. It's a source of quick energy but not considered a health food.
A single serving of approximately 140 grams contains around 600-650 calories. The majority of these calories come from carbohydrates (flour, sugar) and fats (ghee and absorbed frying oil).