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Shankarpali are generally made during diwali. These are more popular in western Maharashtra. This is a sweet snack. These are crunchy and simply delicious. These are also good tea time snack. Let’s learn to prepare shankarpali.
Ingredients:
• 1/2 cup Milk
• 1/2 cup Ghee
• 3/4 cup Powdered sugar
• 3 1/2 cup Maida
• Oil for frying
Method:
• In a bowl take ghee, milk and sugar. Do not change the
sequence. Mix well.
• Heat the mixture on medium heat for about 3-4 minutes. Stir
regularly. Let the sugar dissolve.
• Do not boil it as the milk may get spoilt. Turn off the heat.
• Let’s prepare dough for shankarpali. Take just enough maida
that turns it into soft dough.
• Take maida in a dish and add the mixture of ghee, sugar and
milk to it. Make dough out of it.
• The consistency should be medium thick. It should be not too
thick or too thin. The dough is already.
• Cover the dough and give it a standing time of an hour.
• Shankarpali dough is not as soft as our chapatti dough.
Shankarpali dough gets some cracks.It is perfectly normal.
• Take a small ball out of the dough and knead it for a while.
• Roll the ball into shape of disc. It has got some crack at the
edge. It is normal.
• You can decide the thickness of shankarpali. It can be thick or
thin.
• Cut the edges. Now you can cut the shankarpali in the shape
of your choice. It can be either diamond or square.
• Remove the shankarpale, put them in a dish and cover.
• When you have rolled all the shankarpali, then fry them
together.
• If the dough doesn’t stick to rolling board or rolling pin it
means that the dough is perfect. We don’t need to use dry flour or
oil while rolling.
• Heat oil in a pan. The oil should not be too hot.
• If it is too hot, then the Shankarpali will be over fried from
outside and will stay raw from inside.
• Drop the shankarpali in the oil and fry on medium heat.
• Fry until shankarpali turns brown from all sides. Keep on
moving at the intervals.
• Shankarpali gets fried well in about 3-4 minutes. Remove it on
tissue paper. Shankarpali is already.
• Once shankarpali is completely cooled down, store them in air
tight container or zip lock bag.
• It has shelf life of about 2-3 weeks.
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