Prep time
Cook time
Total time
Recipe type: snacks, sweets
Cuisine: maharashtrian, indian
Serves: 2-3
Ingredients
- 1.5 cups maida/all purpose flour
- ½ cup rava/sooji/semolina
- ½ cup organic unrefined cane sugar/regular sugar or as required
- a pinch of salt
- 3 to 3.5 tbsp milk or as required
- 2 tbsp ghee or oil for making fried shankarpali and 3 tbsp ghee or oil for making baked shankarpali
Instructions
kneading the dough:
- powder the sugar in a dry grinder and keep aside.
- first sieve the flour with salt.
- then sieve the powdered sugar.
- melt the ghee or warm the oil
- add the melted ghee or warm oil to the flour-semolina-sugar mixture.
- mix the fat into the flour mixture and make a breadcrumb like consistency.
- when gathered together, the whole mixture should be able to hold itself together.
- warm the milk.
- then add each tbsp of the warm milk in intervals and knead to a firm tight dough.
- if the dough looks dry, then add ½ or 1 tsp milk and knead.
- keep aside covered for 20-30 mins.
for frying:
- heat oil for deep frying in a kadai or pan.
- divide the dough into two equal parts.
- roll one part into a disc 6-7 inches in diameter.
- cut diamond slices from the rolled dough.
- gently drop 6-8 of these slices into the kadai or pan.
- you can fry more if you have a bigger kadai or pan.
- fry till golden.
- drain on kitchen paper napkins.
- fry the rest of the shankarpali in batches.
- also roll the other piece of the dough in a similar way and make diamond shaped slices.
- fry these slices too in batches.
- when cooled, store the shankarpali in an air-tight jar.
for baking:
- preheat the oven to 180 degrees C.
- place the diamond slices on to a baking tray or pan.
- bake for 20-25 mins or till light golden.
- remove and cool the baked slices on a wire rack.
- once cooled, store the baked shankarpali in an air-tight jar.
Notes
1. you can add more sugar if required.
2. 2 tbsp of oil or ghee is enough for the quantity of flour and sooji/rava mentioned in this recipe if you plan to deep fry the shankarpali. if you add 3 tbsp of oil or ghee than there are chances of the shankarpali breaking in the oil while frying. however 3 tbsp of ghee or oil works well and gives the shankarpali a good texture if you bake them.
2. 2 tbsp of oil or ghee is enough for the quantity of flour and sooji/rava mentioned in this recipe if you plan to deep fry the shankarpali. if you add 3 tbsp of oil or ghee than there are chances of the shankarpali breaking in the oil while frying. however 3 tbsp of ghee or oil works well and gives the shankarpali a good texture if you bake them.
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