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Shankarpali

Eaten as a snack in the Northern parts of India, this recipe is a specially made during Diwali in Maharashtra. Savoury and sweet, this light snack lasts for a long time when stored in air tight jar.

  • Serves : 10 People
  • Cooking time : 30 Minutes
  • Ingredients:
    • 500 gm Maida
    • 350 gm semolina or Suji
    • 250 gm sugar
    • A tea spoon of salt
    • Powdered Sugar
    • 5 table spoons of warm milk
    • Ghee or Oil as preferred for frying
  • Method : Making the dough
    • In a mixing bowl pour out the semolina or suji
    • Sieve in the Maida next, with salt
    • Now sieve in the powdered sugar
    • Once the dry ingredients are in, pour in the fat (Ghee or oil)
    • Mix well and make sure that the mixture holds when your press the dough together
    • Now add the warm milk one spoon at a time, to the dry mixture
    • Continue kneading till the you get a tight dough
    • Now roll out the dough into a flat bread
    • With a sharp knife cut across the flat rolled out dough into diamond shape
    • Once this is done, prepare to fry these nuggets
    • In a wok pour in 5 tablespoons of ghee
    • Fry the Shankarpali till golden and puffed
    • Drain the oil or and the ghee from these fried nuggets in a kitchen towel or napkins
    • Once the Shanarpali cools down, these should be stored in a air tight container

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