Shankarpali is a traditional Maharashtrian, deep fried snack. This was introduced to us by our neighbour aunty. It is a very light, flaky, melt in the mouth small, irresistible cookie, which is deep-fried and not baked. It has good shelf life and one can enjoy even after Diwali.
Milk – 1 cup
Ghee – ¾ cup
Sugar – ¾ cup
Salt – ½ tsp
All-purpose flour – 3 ½ to 4 cups (as required)
Oil – to deep fry.
- Take one vessel, add milk and mix in sugar, ghee, salt. Stir all this until sugar dissolves properly.
- Now make soft, pliable dough by adding all-purpose flour little by little.
- Cover this vessel with a wet cloth to retain moisture. Keep aside for half an hour.
- After half an hour keep oil in a kadai, to deep fry.
- Now take a small portion of dough and roll this in to a thick round discs like a ¼ inch thick Chapati.
- Take a pizza cutter or any other zigzag cutter and cut this flattened disc. Now deep fry it on a low flame.
- When it becomes light brown take out and spread on a tissue paper laid plate.
- When this becomes cool, store this in an air tight container.
NOTE: Keep the gas flame in simmer and maintain the temperature of the oil.
If oil is overheated, end result will become deep brown and charred.