About this recipe:Shankarpali is a snack popular in Maharashtra, India. It comes in two flavours - savoury and sweet. I am far more partial to the sweet version given here. Every Diwali, we prepare shankarpali, and the kids love it. They also enjoy the cutting and rolling.
Sujata Jagdish Gaware
1/2 teaspoon salt
450g plain flour
oil for deep frying
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Method Prep:30min › Cook:15min › Ready in:45min
Mix ghee, sugar and milk in a pan and heat until the sugar melts and the mixture starts to boil. Turn the heat off as soon as the mixture starts boiling. Let the mixture cool down.
Add the salt and some flour, and keep adding flour until you get a nice stiff dough, the right consistency to be able to roll it, and not too sticky. You may not need all 450g of flour.
Heat oil in a deep saucepan to high heat.
Roll a portion of the dough into a round shape, about 3mm thin. Do not use any extra flour to roll out the dough. If needed, roll between two sheets of parchment to prevent sticking. Cut with a knife into small squares or diamonds. Repeat with remaining dough.
Fry the squares in the hot oil in batches until slightly puffed and golden brown. Remove from oil and drain on kitchen paper. Serve these nice crispy, crunchy shankarpali with tea.
Test if the oil is hot enough by adding one small square to the oil; if the square floats to the top, it is hot enough.