Strawberry Shakarpara or Shankarpali Recipe – Innovative, delicious and crunchy sweet snack with strawberries.
What is Strawberry Shakarpara?
Shakarpara or Shankarpali is a popular Indian bite-sized crispy sweet snack often made during festivals like Diwali, Holi and Rakhi. Traditionally, it is made with flour, ghee and sugar and we don’t need to add anything else. I have given a twist to the traditional shankarpali by adding strawberry puree to the flour while kneading the dough. Strawberries will give a nice color and subtle flavor to them.
How long can I store them?
They keep well in an airtight container for up to 10 days. No need to refrigerate them.
How to Make Strawberry Shankarapali Step by Step
- To prepare the strawberry puree, wash strawberries with plenty of water and remove the green part.
- Chop them into pieces and measure.
- Transfer them to a blender and grind into a smooth puree along with sugar.
- No need to add water to blend them.
- Combine flour and slightly heated ghee in a mixing bowl to make a breadcrumb-like texture.
- Add the poppy seeds and strawberry puree to the flour mixture and knead it into a smooth and firm dough.
- Cover it and allow it to sit for 30 minutes.
- Divide the dough into small round balls. Dust the work surface or a wooden board with little flour and roll each ball into a little thick circle.
- Cut it into small pieces.
- Deep fry them in hot oil over low-medium flame until golden brown color.
- Drain on kitchen napkins.
Can I bake them instead of deep-frying?
If you don’t want to deep fry them, you can bake them in the preheated oven. Follow the below steps.
- Preheat the oven to 180 degrees C.
- Roll the shankarpali dough into a little thick roti or circle and cut into pieces.
- Prick the dough pieces with a fork or toothpick.
- Arrange them on a greased or lined baking tray and bake at 180 degrees C for 15 minutes or until the edges are golden brown.
- Once the edges are browned, remove them from the oven and cool completely before you store in an airtight container.
You might also like:
- Besan Condensed Milk Burfi
- Ranga Alur Puli Pithe
- Gur Pare
- Banana Sheera
- Rava Modak
- Rava Khoya Laddu
- Rava Kajjikayalu
- Besan Laddu
- Semiya Kesari
How to make Strawberry Shankarpali recipe below:
Strawberry Shakarpara Recipe
- 1.5 cups All-Purpose Flour / Wheat Flour
- ½ cup Chopped Strawberries heaped
- 6 tbsp Sugar
- 2 tsp Poppy Seeds
- 3 tbsp Ghee / Oil
- Oil for deep frying
- Grind the chopped strawberries and sugar to a smooth puree and set aside.
- Take the flour in a mixing bowl and add the slightly heated ghee to it.
- Mix very well to get a breadcrumb-like consistency.
- Add poppy seeds and strawberry puree to the flour and knead it into a firm dough.
- Add little more flour or water to form a firm dough. Cover the dough and set aside for 30 minutes
- Heat oil in a pan for deep frying.
- Divide the dough into round balls. Dust the work surface with little flour and roll each ball into a little thick circle.
- Cut the rolled dough square or diamond pieces using a knife.
- Gently drop the pieces in the hot oil.
- Deep fry them on a low – medium flame until they are golden brown color, turn oven to fry on both sides evenly.
- Drain them on a paper towel and let them cool completely.
- Store them in an airtight container.
- If you want to bake them instead of frying, preheat the oven to 180 degrees C.
- Roll the dough into a little circle and cut into desired shapes.
- Prick the pieces with a fork.
- Place the pieces on a greased baking tray and bake at 180 degrees C for 15 minutes or until the edges are golden brown.
- Let them cool completely and store in an airtight container.