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64 Comments

  1. Hi Dassana, followed the recipe to the ‘T’ and the result is delicious. It turned out nice and crispy. Will add rawa now onwards. Thank you so much and Happy Deepavali

  2. Hello ! I want to use this exact recipe to make shankarpali. I however want to replace maida with whole wheat atta. and want to bake them instead of frying.

    How much of rava/semolina to use ?
    Do I replace 1.5 cups maida with the same quantity of atta or reduce the measure

    Thank You !

    Eshani

    1. you can easily replace maida with atta. use 1.5 cups of atta. you can also add rava if you want or can skip it. rava will make the shankarpali crispy. with atta more milk will be required, so add accordingly.

  3. Hi dassana,
    Can I replace the sugar here with jaggery and all purpose flour with whole wheat??can you please tell me the measurement?? After Replacement should I have to follow the same procedure??
    Thanks4 stars

    1. you can. use the same measurement as that for all purpose flour and jaggery. if there are impurities in jaggery, then you need to make a syrup and then filter it. to make the syrup, dissolve 1/4 cup hot water. mix well and then strain it. you can also use warm water and allow the jaggery to soak in it for some time. then strain. when adding the syrup to the flour, it should be at room temperature and not hot. if there are no impurities in jaggery, then too i would suggest to make a syrup as sometimes there are fine tiny lumps of jaggery which won’t break while kneading the dough.

  4. Hi Dassana,

    A very Happy Diwali and a prosperous New year to u n ur dear ones.

    Thanks sooo much for sharing all ur awesome n perfect receipes. Am so glad that i came across ur website. Very happy to share with u that this is d first tym i had d courage to make diwali sweets all by myself (of course, ur receipe ref?) i made each dish twice….first batch was just an experiment with ur reciepe in small quantity and second batch was d final one. I must say that ur reciepes r very easy to follow and d outcome is just yummmmm…

    Thanks again dear….God bless….keep up d good work?

    1. prabha, wish you and your dear ones also a happy diwali and a prosperous new year. felt nice reading your comment and also that for the first times you tried shankarpali and it was a success. i am so glad that the recipe worked for you. most welcome prabha and wish you all the best.

  5. Thanks a lot for sharing the recipe I usually refer all your recipes.i tried this today and they came perfectly crispy.!!5 stars

  6. Hi….I tried ur shankarpali recipe…..it came out very well…I had not used rava in shankarpali earlier so was a bit sceptical at first…..then thought let’s try it….the result was good……thank you….5 stars

  7. Hi dasana
    I always refer your site before making anything and it is very good to v that whatever I make it turn out well.
    Thanks for sharing these recipes and making our job easy.
    Rinki singh

  8. Hi Darshana,
    I m huge fan of ur recipes.
    I use all measurement as u say.
    But while preparing this Shankarpalli I had faced problem.
    As I put in hot oil,it lost shape n within seconds was all sooji in oil.
    Don’t know what went wrong.
    Please help.
    Thanks in advance.
    Your true fan
    Ruchi

    1. thanks ruchi. looks like the dough required to be kneaded more. this could be the reason of the shankarpali crumbling in oil. always knead very well. this is true for most recipes which are fried.

  9. I have a much crispier version for awesome shankarpalis….these literally melt in ur mouth…

    1. no. semolina is not ground. the ones are used are fine ones, so they need not be ground. but if you use a larger or coarse ones, then you can grind them.

    1. no. avoid using honey in food where its cooked or baked or hot. honey when heated becomes toxic as per ayurveda. skip sugar and make a savory version. add some ajwain/carom seeds, crushed black pepper and cumin seeds. also add some salt.

  10. Hi daasana..
    Once again a superb recipie… juss loved it.. it came out so well.. Thanku soo much.. I just had less rava (1/4 cup).. and was worried.. but came superb..

    Thanks a lottt…
    I m juss becoming ur fan.. no single day goes when i dont refer ur site before cooking food..
    Amazing……..5 stars

  11. Hi Dassana,

    I am a fan of your cooking. Prepared the punjabi chole recently for a family picnic and everyone liked it 🙂

    I am planning to own an OTG. Confused whether to go for a microwave with convection or an OTG.
    Could you kindly let me know if we could roast papads in an OTG? Also can we go for baking the recipes which call for deep frying?
    Which brand OTG would be good to choose?

    Thank you so much in advance for your inputs..

    Best Regards,
    Anitha

    1. thanks a lot anitha. papads can be roasted in microwave. not in OTG. if you plan to bake often, then OTG is a good buy. but if you plan to reheat or cook in the microwave oven, then you can consider buying it. but for baking OTG is good as it gives better results. yes you can bake recipes like samosa, pakoras etc in the OTG. texture is different but they are healthy. i have a philips model. i have not purchase any other brand. so cannot say. you can check online reviews and buy. i have heard from my friends that morphy richards is good.

  12. hi dasanna, getting back to you after a long time. Just give me your opinion as to making the sankarpali fried is better than baking or doesn’t it make much of a difference. Getting guests and I want to make this and also your makhana kheer. Awaiting your suggestion. Thanks. God bless you to go further up in the field of your interest and it is a tremendous service to the society . DK

    1. Welcome Durgak ji. the texture is more crisp and flaky in the fried version. but health wise baked version is better with little compromise on texture. on a second note, baking saves effort than frying shankarpali because one is not occupied with frying. thanks for your prayers and kind words.

  13. Hi,

    I love your blog and and tried many recipes successfully. I want to go for this recipe also but i am hesitating using white/all purpose flour, please suggest how much whole wheat flour should be replaced for it.5 stars

  14. Awesome recipe and Great Website!!! Thanks for sharing such wonderful recipes….
    I have tried this one and a few others ….everytime the dishes turned out to be a success:):)
    Thanks once again:):)5 stars

  15. Hi Dassana,
    very nice presentation. tried today but when I put the diamonds into oil, it started to separate into grains. what to do? help

  16. Hi Dassana,
    Greetings of the day 🙂
    Hope you are doing good. Love to visit to your site. Awesome recipes and the moreover the detailed explanation. Keep up the hard work 🙂
    I want to know if I can use castor sugar instead of powder sugar.
    Regards,
    Sue.

  17. hi dassana,
    for the first time in my life i had tried to make this at home, and it turned out really well and nice crispy.
    thanks for your recipes specially step by step recipes they give a lot of confidence in cooking, specially for me who is really bad in cooking.4 stars

      1. hi dassana,
        would you please post the recipe on how to make millet bakhri/ jhari ki roti?
        it will be soo kind of you, please.

        1. which millet shireen. there are quite a number if millets in the market. are you talking about jowar roti. there is bajra roti already posted on the blog.

  18. i have had them in my maharastriam neighbours house in delhi.. they are soo yummy… i am not sure i will be able to make it this diwali.. but i will definitelt book mark this recipe for later…:)