Photo: Satdeep Gill · CC BY-SA 4.0 · Wikimedia Commons

Madhyapradesh · Snack

Shankarpali

Traditional 10. Shankarpali recipe

🧺 Ingredients

• 150g all-purpose flour (maida)
• 30ml ghee
• 2.5ml baking soda
• 1 pinch salt
• 1 egg (optional, or replace with 30ml water)
• 250ml sugar syrup (made from 250g sugar + 125ml water, at 1-string consistency, 108°C)
• Oil for deep frying

👩‍🍳 How to make Shankarpali

1. Mix flour, baking soda, and salt in bowl
2. Add 30ml ghee; mix with spoon until breadcrumb texture
3. Add egg (or water); knead into firm dough
4. Knead 2 minutes, cover, rest 20 minutes
5. Dough should be smooth and stiff
6. Heat 250g sugar with 125ml water in pan
7. Bring to boil on high heat, stirring occasionally
8. When sugar dissolves, stop stirring; just let it boil
9. When syrup reaches 1-string consistency (drop in cold water should form thin thread that stretches, ~108°C), remove from heat
10. Keep warm on low heat or water bath
11. Divide dough into small portions; roll each between palms into thin rope (1/4 inch thick, 6 inches long)
12. Coil rope into spiral shape on greased surface
13. Heat oil to 180°C (medium-high heat)
14. Slide spirals into oil, 2–3 at a time
15. Fry 1 minute on first side, flip, fry 45 seconds on reverse side until golden
16. Remove with slotted spoon
17. While still hot, dip each shankarpali into warm sugar syrup, coating quickly
18. Remove with slotted spoon, drain on wire rack
19. Cool completely before storing in airtight container
20. Keep 1–2 weeks
21. ---

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