In India, Shankarpali is a very popular Sweet Dish. Shankarpali are the very delicious sweet dishes found across the world. Shankarpali is one of the most popular sweet snacks made during Diwali. We can make Shankarpali in different ways. Sweet Shankarpali, salty, cooked. We can make Shankarpali for Diwali Faral or any other time or while traveling. Shankarpali mostly can make Maharashtrian homes. Learn how to make the best soft with crispy Shankarpali. Its taste is very delicious.
- 3 cups flour
- 1 cup semolina
- 1 cup vegetable ghee or oil
- 1 cup milk
- 1 1/2 cups sugar (thick)
- Salt to taste
- 1/2 tsp cardamom powder
- For frying in oil or vegetable ghee
- First sift the flour and semolina and set aside.
- Heat the milk and keep it cool.
- In a stainless steel pan, add milk, vegetable ghee or oil and sugar and keep on low flame till the sugar dissolves completely.
- Turn off the heat and let the mixture cool down.
- When the mixture cools down, add flour, semolina, salt to taste, cardamom powder and knead the dough.
- If the flour feels too loose, add some semolina and flour and knead the flour.
- The flour should be the same as you get for chapati.
- Then cover the ground flour for an hour so that the flour will crumble well and the flour will flourish well.
- Make 4-5 equal balls of flour.
- Take a lump of dough and roll it a little thicker and cut it with the help of a cutter.
- Place the prepared Shankarpali on a clean cloth.
- Make all the Shankarpali in this way.
- Heat oil or ghee in a pan.
- Put a little Shankarpali in hot oil and leave a little oil on the Shankarpali in a pan.
- Fry all the shankarpali in this way.
- Place the fried Shankarpali on a tissue paper so that excess oil or ghee is removed.
- When the Shankarpali is completely cooled, keep it in an airtight container.
- These Shankarpalis are good to eat for 15 days after make.