Ingredients
- 1.5 cups all-purpose flour (maida)
- ⅓ cup rava (fine semolina)
- ½ cup sugar (or raw sugar, as required)
- 1 pinch salt
- 3 to 4 tablespoons milk (as required)
- 2 tablespoons melted ghee or oil (for fried shankarpali)
- 3 tablespoons melted ghee or oil (for baked shankarpali)
- Oil (as required for deep frying)
Method
- Prepare the Dough:
- Powder the sugar in a dry grinder and set aside.
- Sift the all-purpose flour, salt, and powdered sugar into a mixing bowl.
- Warm the ghee or oil and add 2 tablespoons to the flour-sugar mixture. Mix with a spoon and then with your fingers to achieve a breadcrumb-like consistency.
- Warm the milk, adding 1 tablespoon at a time to the mixture. Knead into a firm, tight dough.
- Cover and let the dough rest for 20-30 minutes.
- Fry the Shankarpali:
- Heat oil in a kadai or deep pan for frying.
- Divide the dough into 2-3 portions and roll each into a ball. Keep covered with a napkin to prevent drying.
- Roll each ball into a disc 5-7 mm thick. Cut the dough into diamond or square shapes.
- Gently drop 6-8 pieces into the hot oil. Fry until one side turns golden, then flip with a slotted spoon and fry the other side until evenly golden.
- Remove with a slotted spoon and place on kitchen paper towels to drain excess oil. Repeat with the remaining dough.
- Store and Serve:
- Once cooled, store the shankarpali in an airtight container. Serve as a snack or festive treat.
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Vivek Agro Foods
No.13, Ground Floor, 2nd cross,Kumarapark West, Bengaluru – 560020
No.13, Ground Floor, 2nd cross,Kumarapark West, Bengaluru – 560020
