Shakkar Pare (called Shankarpali in Maharashtra and Sweet Diamond Maida Biscuits in South India) are crunchy-muchies of the sweet sort that are a great favourite with Indians. Commonly made during festivals such as Diwali or Holi, these sweet treats are quite popular with young and old alike.
How to Make Shankarpali | Shakkar Para | Sweet Maida Diamond Biscuit
Time: 60 Minutes
- Maida or Refined Flour – 1 Cup
- Powdered Sugar – 1/4 Cup
- Ghee – 2 tbsp
- Milk – 3 tbsp or as required
- Salt – A Pinch
- Oil to Fry
Method to Make the Dough
- Sift together the salt, sugar and maida.
- Make a well in the centre of the maida.
- Melt the ghee and pour it into the well.
- Fold some of the maida into the ghee.
- Mix the ghee and maida well till the flour is crumbly.
- Now gradually mix the milk to form a firm dough. Add just enough milk so that the dough forms into a smooth yet firm ball.
- Cover the dough and set aside for 10 minutes.
Method to Make the Shankarpali | Shakkar Para | Sweet Maida Diamond Biscuit
- Divide the dough into 3 equal parts.
- Roll each part into a ball.
- Roll one of the balls into a circle. Be sure you do not roll it too thin.
- Using a sharp knife:
- Cut the circle into 1″ strips.
- Now cut the strips diagonally at 1″ intervals so that you have diamond-shaped pieces.
- Set the pieces aside.
- Repeat the process with the other two balls of dough.
Method to Fry the Shankarpali | Shakkar Para | Sweet Maida Diamond Biscuit
- In a kadhai or wok, over medium flame, heat enough oil.
- To test if the oil is hot enough:
- Drop a small piece of dough into the oil.
- If the dough rises immediately to the surface, the oil is hot enough.
- Drop a few pieces of the Shakkar Pare into the oil.
- Fry till the Shakkar Pare are golden brown.
- Remove from the oil and place on a kitchen tissue so that excess oil is absorbed.
- Repeat steps 3 to 5 to fry the rest of the Shakkar Pare.
- Let the Shakkar Pare cool to room temperature.
- Store in an air-tight container.
- The oil should not be smoking hot. If it is, the Shankarpali will burn.
- Be sure to constantly stir the Shankarpali as they fry and keep a sharp eye on them. Because these treats have sugar in them, they tend to brown very quickly.