Diwali or Deepavali is an auspicious religious festival observed by the Hindus, Sikhs and Jains. Popularly known as the "festival of lights", devotees celebrate this joyous occasion by decorating their houses with spectacular lights, preparing traditional sweets, bursting crackers, exchanging gifts, visiting families and friends. It is the time of the year to rejoice, cherish and create beautiful memories.
A traditional snack that is often prepared during Diwali is the Shankarpali. It can be sweet or savoury, made from a dough that is rolled out and cut into diamond or square pieces. These are then deep fried in oil until golden brown. Cooled and stored in an airtight container, this snack has a good shelf life. Though readily available at supermarkets or sweet stores, making them at home is a breeze. Economical, it can be made in large quantities to distribute and share.
The dough consists of flour, milk, sugar, semolina, oil, cardamom powder and salt. Regular milk or coconut
milk can be used to form the dough. Addition of semolina contributes to an extra crunch with a hint of flavour from the cardamom powder. Key is to deep
fry on a low flame to ensure that the pieces are cooked thoroughly on the inside with an even browning on the outside. A perfect accompaniment to a hot cup of tea. Sweet, crispy, crunchy, irresistible and enjoyed by all.
A traditional snack that is often prepared during Diwali is the Shankarpali. It can be sweet or savoury, made from a dough that is rolled out and cut into diamond or square pieces. These are then deep fried in oil until golden brown. Cooled and stored in an airtight container, this snack has a good shelf life. Though readily available at supermarkets or sweet stores, making them at home is a breeze. Economical, it can be made in large quantities to distribute and share.
The dough consists of flour, milk, sugar, semolina, oil, cardamom powder and salt. Regular milk or coconut
milk can be used to form the dough. Addition of semolina contributes to an extra crunch with a hint of flavour from the cardamom powder. Key is to deep
fry on a low flame to ensure that the pieces are cooked thoroughly on the inside with an even browning on the outside. A perfect accompaniment to a hot cup of tea. Sweet, crispy, crunchy, irresistible and enjoyed by all.
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Shankarpali or Shakkarpara
(Yield 350 grams)
Ingredients:
1 cup + 2 tablespoons all-purpose flour or maida (sifted)
1/2 cup milk
1/4 cup semolina (rava)
2 tablespoons oil
3 tablespoons fine granulated sugar
1/8 teaspoon cardamom powder
extra flour for dusting
oil for deep frying
a pinch of salt
Method:
Combine semolina with the milk and set aside for 30 minutes to allow the semolina to soften.
Stir in the sugar to the above mixture till dissolved. Add the oil, cardamom powder, salt and sifted flour. Knead and form into a ball. Cover with a damn thick paper towel and set aside for one hour.
Divide dough into four balls. On a lightly floured surface, roll out each ball into a circle of 1/8" thickness. Using a serrated wheel cutter, cut into desired diamond or square shaped pieces. Pierce each piece with a fork. This is done so that they don't bubble up and float only on one side, making them difficult to turn.
Heat oil for deep frying on a low flame. Fry the diamond pieces till golden brown and crisp. (While frying, they will rise to the top like small pillows.) Drain on absorbent paper towels. Cool and store in an airtight
container.
Serve shankarpali with a hot cup of tea.
Note:
(Yield 350 grams)
Ingredients:
1 cup + 2 tablespoons all-purpose flour or maida (sifted)
1/2 cup milk
1/4 cup semolina (rava)
2 tablespoons oil
3 tablespoons fine granulated sugar
1/8 teaspoon cardamom powder
extra flour for dusting
oil for deep frying
a pinch of salt
Method:
Combine semolina with the milk and set aside for 30 minutes to allow the semolina to soften.
Stir in the sugar to the above mixture till dissolved. Add the oil, cardamom powder, salt and sifted flour. Knead and form into a ball. Cover with a damn thick paper towel and set aside for one hour.
Divide dough into four balls. On a lightly floured surface, roll out each ball into a circle of 1/8" thickness. Using a serrated wheel cutter, cut into desired diamond or square shaped pieces. Pierce each piece with a fork. This is done so that they don't bubble up and float only on one side, making them difficult to turn.
Heat oil for deep frying on a low flame. Fry the diamond pieces till golden brown and crisp. (While frying, they will rise to the top like small pillows.) Drain on absorbent paper towels. Cool and store in an airtight
container.
Serve shankarpali with a hot cup of tea.
Note:
- Regular milk can be substituted with coconut milk.
- Key is to deep fry on a low flame.
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