Shankarpali: Shankarpali (or shankarpaale) is a snack popular in Maharashtra, India. It is traditionally enjoyed as a treat on the Diwali holiday. Shankarpali is made from dough of milk, sugar, ghee, maida, semolina and salt. Shankarpali are slightly flaky, melt in the mouth crisp fried flour cookies are a good tea time snack and popular in western India.
Ingredients (serves 4):
- 1.5 cups all purpose flour (maida)
- 1/2 cup semolina (rava/sooji)
- 1/2 cup cane sugar
- A pinch of salt
- 3 tbsp warm milk or as required
- 3 tbsp ghee
- Oil, for deep frying
- Powder the sugar in a dry grinder.
- Keep aside.
- Sieve the flour with salt.
- Sieve the powdered sugar.
- Melt the ghee.
- Mix flour-salt mixture with powdered sugar.
- Add in the semolina to the flour mixture.
- Add in the melted ghee to the flour-semolina-sugar mixture.
- Mix with hand, to make a breadcrumb like consistency.
- When gathered together, the whole mixture should be able to hold itself together.
- Add a tablespoon of the warm milk in intervals and knead the flour mixture to firm tight dough.
- If the dough looks dry, then add 1 teaspoon milk and knead.
- Rest the dough, covered, for 20-30 minutes.
- Heat the oil for deep frying in a kadai or pan, on medium heat.
- Divide the dough into two equal parts.
- Roll each part into a disc 6-7 inches in diameter.
- Cut diamond slices (shapes can be accoutring to your preference) from the rolled dough.
- Gently drop 6-8 of these slices into the hot oil.
- Fry till the shankarpali are golden coloured.
- Drain the excess oil on kitchen paper napkins.
- Shankarpali are ready to be served.
- Serve the shankarpali at room temperature.
If you have any queries regarding the Shankarpali recipe, please leave a comment.