Plenty of tips from my mother on how to get sweet or Sihi Shankar Poli or Shankarpali right. Narrated in Kannada with English subtitles.
Also, check my Khara Shankar Poli or Spicy Shankarpali Recipe - • ದೀಪಾವಳಿ ವಿಶೇಷ ಖಾರ ಶಂಕರ...
Ingredients :
Maida / All-Purpose Flour - 6 to 6 & 1/2 Cups or 3/4 Kgs
Sugar - 1 & 1/2 Cups
Warm Milk - 1 Cup
Ghee - 1/4 Cup
Salt - 1/4 tsp
Soda - 1/4 tsp
Oil - Deep Frying
Ingredients for half the recipe:
Maida / All-Purpose Flour - 3 to 3 & 1/4 Cups
Sugar - 3/4 Cup
Warm Milk - 1/2 Cup
Ghee - 1/8 Cup (That is half of 1/4 Cup)
Salt - 1/4 tsp (Keep the same Measurement as said before)
Soda - 1/4 tsp (Keep the same Measurement as said before)
Oil - Deep Frying
Method:
1. Add 1 and 1/2 Cups of Sugar to a vessel or a big bowl.
2. Add 1 Cup Warm Milk.
3. Add 1/4 Cup melted Ghee or Clarified Butter.
4. Add 1/4 tsp Salt. Adding Salt will balance and enhance the taste of Shankar Poli.
5. Mix everything once and allow the Sugar to dissolve completely. It may take at least half an hour to melt the Sugar completely.
6. Once the Sugar is dissolved completely, add 1/4 tsp Cooking Soda and mix well. If you skip the Soda, Shankarpali/Shankar Poli will not turn soft.
7. Now add the Maida or All-Purpose Flour in increments and knead the flour. About 6 and 1/2 Cups or 3/4 Kg of Maida or All-Purpose Flour is needed.
8. Knead the dough a little harder than the Chapati dough. Rest the dough for 15 minutes. When resting, keep the dough closed with the plate to avoid drying the dough.
9. Once the dough is rested, knead it with the help of the hand. Take a slightly bigger size of the dough than you would for Chapati and make a round shape of it.
10. Dip the ball properly in dry Maida Flour and start rolling it. Roll a little thicker than the Chapati.
11. Cut the rolled dough into a diamond shape or square shape with the help of either a pizza cutter or knife or Shankar Poli spoon. Cut and remove the sides, do not fry them.
12. Separate each piece and transfer it to a plate so that the task of frying becomes easier.
13. Keep Oil for deep frying. Once Oil is hot enough, slowly drop each piece into the Oil.
14. Fry in medium flame. This helps the Shankarpali/Shankarpoli to fry well inside and turn crispy.
15. After a minute, or once they are fried a little, you can mix with a deep-fry strainer. Fry them slowly. Fry on medium to low flame.
16. Remove once the Shankarpali/Shankarpoli pieces will slowly turn to golden brown in color and also the bubbles in the Oil will disappear.
17. Shankarpali/Shankarpoli will be soft when it is hot. Also, once cooled, the color of Shankarpali/Shankar Poli will turn slightly dark. So, you need to remove Shankarpali/Shankar Poli from Oil at the stage when it is soft and lighter in color. Otherwise, the taste will change as it will over-fry.
18. When removing Shankarpali/Shankar Poli from Oil and transferring to a colander, keep the flame low. Else, the pieces removed last will turn dark and it may become bitter in taste.
19. In the same way, prepare Shankarpali/Shankarpoli using the remaining dough by frying them.
20. Once Shankarpali/Shankar Poli are cooled completely, transfer them to an airtight container. They stay fresh for about a month. Quality cooking wares that I love and recommend. Many of these I use every day in my kitchen and in the videos as well. Thank you.
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