Shankarpali
Shankarpali
The traditional sweets for Diwali are shankarpali, laddoo, barfi, chakli, and karanji, along with some chocolates and dry fruits. These treats are shared with family and friends throughout the festive season.
To make shankarpali step by step, mix flour, ghee, and sugar into a stiff dough, then roll it out and cut it into small diamond shapes. Then, fry the pieces until golden brown, and let them cool before storing or serving.
Desserts bring warmth and sweetness to Diwali celebrations. They symbolize prosperity and joy shared among loved ones. Homemade sweets like shankarpali, laddoos, barfis, kaju katlis, etc., are often exchanged as gifts.
A simple sugar-coated shankarpali is a great starting point. It requires simple ingredients like flour, ghee, sugar, and a bit of frying practice. Following a basic dough-to-fry process makes it easy even for first-time cooks.
Shankarpali stores well in an airtight container at room temperature for up to two weeks. This makes it a convenient make-ahead option, especially during the busy days of Diwali preparation.
Baking shankarpali instead of frying it reduces oil intake while still giving you that crisp, satisfying texture. Using jaggery instead of refined sugar is another simple way to make it a little bit healthier.
Adding cocoa powder to the dough or dusting the fried pieces with chocolate shavings gives shankarpali a fun, modern twist. Rolling them in crushed nuts before serving also adds an interesting textural contrast.
Sugar-coated or chocolate-dusted shankarpali, packed in decorative boxes, makes a lovely Diwali gift. Pairing them with other festive sweets in a gift hamper adds an extra touch that makes the gift feel more special and festive.
Cadbury Perk works nicely as a topping or filling twist for shankarpali. It has a light, crispy wafer that adds a fun crunch. Crumbling it over freshly fried pieces gives the dessert a playful, festive touch.
Drizzling melted Cadbury 5 Star over cooled shankarpali adds a chewy caramel layer to the crisp texture. Letting the chocolate set for a few minutes before serving gives it a nice, finished look.