Shankarpali ~ Diwali Special

Ingredients:-

1 cup Ghee
2 cups powdered sugar
5 cups Maida / All-purpose flour
1 cup milk
A pinch of salt
Oil or Ghee for deep-frying (I used oil, but It tastes more when we use Ghee.)
Karanji cutter /Pizza cutter /Knife

Karanji Cutter

Method:-

1. Heat ghee in a pan and heat it till it starts boiling. Turn the heat off.
2. Mix maida and powdered sugar and pour heated ghee over the flour .With a spoon mix the flour. Do not do it with hand as it may cause a burn. Then add the milk and knead a stiff dough. 3. The consistency of the dough should be such that you should be able to roll it. [not too thin, not too stiff.]
4. Keep this dough aside, covered, for about half an hour. This also gives you the time to make the rest of the preparations. :)
5. You will need a rolling pin, a rolling board, a knife or a wheel that looks like a pizza-cutter , a skillet/Kadhai/pan and a slotted spoon for frying, another wide & shallow dish to take out the fried Shankarpali onto.
6. Now pour some oil/Ghee into the skillet. Heat the oil.
7.Knead the dough lightly. Take a fistful of it and roll it into a round ball using your palms. Oil the rolling board lightly and roll this ball on it into a circle. Do not dust the rolling board with flour like we do for chapati.
8. Cut this rolled out 'Chapati' into small squares or diamonds with a knife or a cutting wheel .
9. Do not stack the pieces one above other. Separate each cut and deep fry these squares or diamonds. Please make sure that the oil is not too hot. It should not smoke. That can result into Shankarpali fried dark brown on the outside and uncooked on the inside.
10.You could fry as many as you want at one point.
11. Take them out of the oil and onto the kitchen towel or dish, when they look light brown. They will continue cooking a little even after they are taken out of the oil.
12. Let the fried Shankarpali cool completely on a dish. Then store them in a dry container with a tight lid.

Enjoy this nice crispy, crunchy shankarpali with a cup of tea or with the rest of the Diwali goodies :)


This recipe is reaching Diwali 2009 contest hosted by Priya

and

Diwali Dhamaka hosted by Purva