Air fryer recipe · Desserts & Bakes
Crunchy Shankarpali Diamonds
Crisp little sugar-kissed diamonds, the classic Diwali nibble made light.
- 30 minTotal time
- 170°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 310kcal
- 5.6 gprotein
- 53.5 gcarbs
- 8.0 gfat
- 1.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- All-purpose flour2 cups
- Semolina (rava)2 tbsp
- Sugar1/2 cup
- Ghee3 tbsp
- Milk1/2 cup
- Cardamom powder1/4 tsp
Method
Dissolve the sugar
Warm the milk and stir in the sugar until it fully dissolves, then let it cool. Dissolving up front means no gritty crystals and an even sweetness through every diamond.
Knead a firm dough
Combine the flour, semolina, cardamom and melted ghee, then add the sweet milk gradually to make a stiff, smooth dough. A firm dough is key to that signature snappy crunch.
Roll and cut
Roll the dough into a thick sheet and cut it into small diamonds with a knife or cutter. Keep them on the thicker side so they stay crisp rather than turning hard.
Light oil coat
Toss the diamonds with a teaspoon of oil so they brown evenly without drying out. Spread them in a single layer with a little space between each.
Air-fry until golden
Air-fry at 170C for 14 minutes, shaking the basket every five minutes for even colour. They firm up as they cool, so wait until fully cold before storing in an airtight jar.
