Shankarpali


Shankarpali – mildly sweet bite-sized cookies that literally melts in your mouth.

There are two versions of shankarpali – one sweet cookie-like and another savoury. And both are our favourites and an integral part of our during Diwali celebrations. I also make them when we go for road trips. Perfect for quick stops in the middle of nowhere to fuel ourselves. Make a large batch and store them in air tight containers. They stay fresh for 7-10 days. A very handy weekday snack too!

 

Ingredients:

Clarified butter or ghee – 5 tbsp
Milk – ¼ cup
Sugar – ¼ cup
Plain flour – 1-1.5 cup
Sugar – a pinch
Semolina – 1 tbsp
Oil for deep frying

Method:

  1. In a sauce pan, mix together milk and ghee. Heat on medium flame until the ghee melts
  2. Remove from flame and mix the sugar, salt and semolina into it. Let the sugar dissolve completely
  3. Slowly add the flour into the mixture and knead together into a stiff dough
  4. Cover with a damp kitchen towel and let the dough rest for 30 minutes
  5. Knead the dough again for a couple of minutes. Divide them roughly into 4 equal parts
  6. Roll out the dough into thick discs
  7. Cut into small squares using a pizza cutter or knife
  8. Rest the cut shapes for 15 minutes
  9. Heat oil in a deep fry pan or fryer. Once the oil is hot enough, fry the shankarpali in batches on medium heat until they are golden brown
  10. Drain on kitchen towel and cool completely
  11. Store in air tight containers

Notes:

  • The dough has to be stiff. If the dough is soft, the shankarpali won’t be crunchy
  • Don’t fry sharkarpali on high heat. Else they will not cook through completely

 

Heat ghee and milk together, add sugar, salt and semolina

Heat ghee and milk together, add sugar, salt and semolina

 

Add flour and knead

Add flour and knead

 

Roll into thick discs and cut using a pizza cutter

Roll into thick discs and cut using a pizza cutter

 

Fry the shankarpali in batches

Fry the shankarpali in batches

 

Fry until golden brown

Fry until golden brown

 

Cool completely and store

Cool completely and store

 

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