Shankarpali/Shankarpoli/Shakkarpara

Name: Shankarpali/Shankarpoli/Shakkarpara
Cuisine: Indian
Ingredients: 2 cups all purpose flour/ maida; 1/2 cup fine semolina/ rava; 3-4 tablespoons ghee/clarified butter (melted & hot); 1 cup powdered sugar; 1/2 teaspoon salt; 1 cup water (use as required to Knead a soft but firm dough); For deep frying Oil

Heap of Spice @cook_12476959

#56Bhog

Made during puja, these tiny biscuits are crispy, mildly sweet and perfect as a evening tea accompaniment !

#56Bhog

Made during puja, these tiny biscuits are crispy, mildly sweet and perfect as a evening tea accompaniment !

Heap of Spice @cook_12476959

#56Bhog

Made during puja, these tiny biscuits are crispy, mildly sweet and perfect as a evening tea accompaniment !

#56Bhog

Made during puja, these tiny biscuits are crispy, mildly sweet and perfect as a evening tea accompaniment !

Saved

Ingredients

2 cupsall purpose flour/ maida
1/2 cupfine semolina/ rava
3-4 tablespoonsghee/clarified butter (melted & hot)
1 cuppowdered sugar
1/2 teaspoonsalt
1 cupwater (use as required to Knead a soft but firm dough)
For deep fryingOil

Saved

Steps

1

In a big bowl, add plain flour, salt and semolina.
* Dry mix and add hot melted ghee.
* Rub the ghee into the flour mixture.
* This helps to make the biscuits crisp.
* When the mixture is held together, it should form a lump.
* If it still looks dry,add another tablespoon of hot melted ghee.
* Now add the powdered sugar and incorporate into the dry mix.
2

Add water little at a time and make a soft but firm dough.
* Keep the dough covered and keep it closed for 20 mins.
* This is because the semolina will absorb water and swell. So using the right amount of water is important.
* After 20 mins, keep oil for heating.
* Divide the dough into 5 equal portions.
3

Using a rolling pin, roll the dough into approx 7-8 inches circle. The thickness is about 1/2 cm.
* Using a pizza cutter or knife, cut the dough into bite sized diamonds.
* Carefully remove them onto a plate and drop in hot oil and fry them on medium flame.
* The colour should be light golden and once it’s removed, because of the heat from inside, the colour will darken a little bit.
4

So it is advisable to remove when it light golden in colour.
* Remove onto an absorbent paper and cool completely.
* The crisp Shankarpali can be stored in an airtight container and used for 3-4 weeks.
Note - Frying in medium heat is very important, otherwise it will end up undercooked from inside.
5

Video Recipe - https://youtu.be/aY9N9ICvXEY