Shankarpali is a snack of Gujarat and Maharashtra that is prepared with flour and milk. The Shankarpali is eaten in various traditional festivals such as Diwali and Gokulashtami. Shankarpali is also called Shakarpara in Gujarati, Shakerpara in Bengali and Shakarpare in Hindi. It is so delicious and crunchy that you'll never say no to them.
It can be prepared at home using traditional, which provides for the preparation of flour in own homes, and faster methods, using flour available on the market. When the weather permits, you can easily prepare Shankarpali at home.
Preparation Time: 10 mins
Cooking time: 30 mins
Servings: 4 servings
Calories per serving: 225 calories per 100 gms
3 cups clarified butter
2 cups sugar
5 cups all-purpose flour
1 cup milk
Salt to taste
Heat 1 cup ghee in a pan and heat it till it starts boiling. Turn the heat off. Mix flour, powdered sugar, salt and pour heated ghee over the flour With a spoon mix the flour in a wide, shallow dish. Then add the milk and knead a stiff dough. The consistency of the dough should be such that you should be able to roll it. Keep this dough aside, covered, for about half an hour.
Pour some ghee into the skillet. Heat the oil. 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. Cut this roll into small squares or diamonds with a knife.
Separate each cut and deep fry these squares or diamonds. Make sure that the oil is not too hot. You could fry as many as you want at one point. Take them out of the oil and onto the kitchen towel or dish, when they look light brown. Let the fried Shankarpali cool completely on a dish. Then store them in a dry container with a tight lid.