Shankarpali/Diamond biscuits:

Shankarpali is a traditional Maharashtrian, deep-fried snack. It was introduced to us by our neighbour aunty. It is a very light, flaky, melt-in-the-mouth, a small, irresistible cookie that is deep-fried and not baked. It has a good shelf life, and one can enjoy it even after Diwali.

Traditionally, Shankarpali is made by using All-purpose flour. Here, I have used Whole wheat flour and oat flour and did not feel any change other than the colour of the final product.

If you want to use All-purpose flour, follow this recipe, replace the flour, and proceed.

Ingredients:

Milk – 1 cup

Ghee – ½  cup

Sugar – ¾ cup ( I have used Brown sugar)

Salt – 1 tsp

Cooking Soda – ¼ tsp

Flour – 3 ½ to 4 cups (as required) ( All-purpose flour OR Whole Wheat and Oat Flour)

Oil – to deep fry.

Method:

-Take one bowl or food processor, beat milk, ghee and sugar until frothy.

-In another bowl, take 2 cups of whole wheat flour and ½ cup of oats flour, salt, cooking soda and dry mix everything.

-Add the mixed flour to the liquid ( beaten milk and sugar), add some more whole wheat flour and make a soft, pliable dough by adding whole wheat flour little by little.         

– Cover this bowl and keep it aside for 15 minutes. Meanwhile, Keep the oil on a low flame to deep frying.

-Take a small portion of the dough, roll it into a thick ¼ inch circle, like a Roti. Remove the outer curved portion and make a square. ( it is optional to get only square pieces)

-Take a pizza cutter or any other zigzag cutter and cut this flattened disc. Now deep fry it on a low flame.

-When it becomes light brown, take it out and spread it on a tissue paper laid plate.

-When it is cool, store this in an airtight container.

NOTE: Keep the gas flame to a simmer and maintain the temperature of the oil. If oil is overheated, the shankarpali would turn into deep brown/ half-done and charred.

 

 


2 thoughts on “Shankarpali/Diamond biscuits:

  1. Khushbu solanki Reply

    Great recipes

    1. Shrikripa U Reply

      Thank you Khushbu.

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