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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