Friday, March 5, 2010

Sweet Shankarpali

I am leaving for India in a couple of days and wanted to keep some snacks ready to eat for DH. One of the snacks I made is Shankarpali, because they have a long shelf life and are quite filling.

Shankarpali is a Maharashtrian snack often made for Diwali. A dough for Shankarpali is formed by boiling together milk, ghee and sugar and then adding flour to it. Small squares are then cut and deep fried. All purpose flour is often used in making shankarpali, but shankarpali made with whole wheat flour are also popular.

To make Shankarpali, simply follow these steps-
1. In a saucepan mix a cup each of milk, sugar and ghee (clarified butter) and bring to a boil. Add a quarter teaspoon of salt to the boiling mixture. You can also add oil instead of ghee, but according to me, ghee tastes much better.

2. Take the mixture off heat and add as much whole wheat flour (or all purpose flour) as needed to form a soft dough. Make sure that flour and milk mixture are properly combined. You probably would need about 3-3.5 cups of flour.

3. Let the dough cool. Once cool enough to handle, knead it well and let it rest for about 1.5-2 hours. Before making Shankarpali knead it once again.

4. To make Shankarpali, take a small ball of dough and roll it about quarter of an inch thick. Make sure that you don't roll out the dough very thin. This will make Shanarpali hard once they are fried.

Cut into squares (or diamond shape) with a traditional Shankarpali cutter (which is like a rotary cutter) or regular pizza cutter. Luckily I have a cutter that has multiple cutters attached to a rolling pin, which makes my job a lot easier. This is how it looks like -

5. Deep fry the cut squares in oil or ghee until golden brown. Let them cool. Store in an airtight container.

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