SWEET SHANKARPALE

As festive season has already begun, today I am sharing with you one of the famous sweet recipe prepared during Diwali. Shankarpali is one of the traditional Maharashtrian snack recipe. These are crispy, sweet and melt in mouth snack that you can have it any time. It is not necessary to have festival around. Indian festivals are all about recipes as in delicacies from varied cuisines, isn’t ?? My mom use to make them with whole wheat flour but today I am sharing the recipe which is with all purpose flour. I will definitely share the whole wheat version some other day. I remember helping my mom making Diwali sweets and distributing among relatives and friends. The days really hold special place and I miss those days.

INGREDIENT:

2 Cups+4 tablespoon All-Purpose Flour

½ Cup Powdered Sugar

½ Cup Clarified Butter [Ghee]

½ Cup Milk

 Oil for frying

METHOD:

STEP 1 - In a wide bowl add ghee and powdered sugar. Mix it well till sugar gets dissolved. Mix it using your hands.

STEP 2 - Then add all-purpose flour into sugar and ghee mixture.

STEP 3 - Mix all together and add milk little at a time

and knead into smooth dough.

STEP 4 - Cover and keep it aside for 15-20 minutes.  

STEP 5 - Heat oil in a kadhai on low medium flame.

STEP 6 - Now divide the dough into 4 equal parts.

STEP 7 - Dust aome flour on your kitchen platform and start rolling the dough.

It should be little thicker than cahaptti.

STEP 8 -  Using cutter or knife cut along the edges of circle and make a perfect circle.

STEP 9 -  Cut them into diamond shape as shown below. Repeat the same with the rest of the dough.

STEP 10 -  Check the oil by dropping small ball of dough in it. If it should be sizzle and rise up then the oil is ready to fry.

STEP 11 - Carefully slid the shankarpali in it and deep fry till golden brown.

Flip them after short intervals to fry evenly.

STEP 12 - Drain on kitchen towel.

Let them cool down completely. 

Keep in airtight containers.

Serve them and enjoy it with a hot cup of tea or you can enjoy them as an evening snack.

NOTE:* Another easy way is to mix all ghee, sugar and milk together and add all-purpose flour to it. Always fry shankarpali on medium flame. If you fry them on low flame, it will spread in oil. You can replace milk with water. If the dough is crumbly and you are not able to roll out properly, add or sprinkle some milk (2-3 teaspoon) and knead it again.

          *Shelf life is for 2-3 weeks.

          *Oil should be on medium –low heat while frying.

          *Let keep the cut shankarpali dry out for 20 minutes, it helps to make it more crispy.

          *Dough should be firm and tight, so shankarpali will become crispy. It the dough is soft then it will be sticky. So make the dough firm and stiff.