Shankarpali – Marathi Recipe

Instructions

• In a bowl take ghee, milk and sugar. Do not change the sequence. Mix well.
• Heat the mixture on medium heat for about 3-4 minutes. Stir regularly. Let the sugar dissolve.
• Do not boil it as the milk may get spoilt. Turn off the heat.
• Let’s prepare dough for shankarpali. Take just enough maida that turns it into soft dough.
• Take maida in a dish and add the mixture of ghee, sugar and milk to it. Make dough out of it.
• The consistency should be medium thick. It should be not too thick or too thin. The dough is already.
• Cover the dough and give it a standing time of an hour.
• Shankarpali dough is not as soft as our chapati dough. Shankarpali dough gets some cracks. It is perfectly normal.
• Take a small ball out of the dough and knead it for a while.
• Roll the ball into shape of disc. It has got some cracks at the edge. It is normal.
• You can decide the thickness of shankarpali. It can be thick or thin.
• Cut the edges. Now you can cut the shankarpali in the shape of your choice. It can be either diamond or square.
• Remove the shankarpale, put them in a dish and cover.
• When you have rolled all the shankarpali, then fry them together.
• If the dough doesn’t stick to rolling board or rolling pin it means that the dough is perfect. We don’t need to use dry flour or oil while rolling.
• Heat oil in a pan. The oil should not be too hot.
• If it is too hot, then the Shankarpali will be over fried from outside and will stay raw from inside.
• Drop the shankarpali in the oil and fry on medium heat.
• Fry until shankarpali turns brown from all sides. Keep on moving at the intervals.
• Shankarpali gets fried well in about 3-4 minutes. Remove it on tissue paper. Shankarpali is already.
• Once shankarpali is completely cooled down, store them in air tight container or zip lock bag.
• It has shelf life of about 2-3 weeks.