Sweet shankarpali is simple, easy and classy recipe that even beginners can try. They are little thick not crispy with light brown shade indulging mild sweetness of sugar and ghee in them. You can extend the list of Diwali sweet to make space for these cuties too
- All purpose flour (Maida)- 1 cup
- Sugar- 1/4 cup
- Ghee- 5 tsp
- Water- 1/4 cup
- Salt- A pinch
- Sieve the flour using a fine sieve and keep it ready.
- Mix in sugar, ghee and water in a cooking pan and cook it in medium flame. Let the sugar dissolve completely in water. Switch off right then. Let this cool down to room temperature.
- Add the cooled down sugar water to the flour along with salt. Combine everything well in to soft and pliable dough. Divide the dough in to 2 or 3 equal portions and let them rest for 15 minutes with a damp cloth covered.
- Roll each portion of the dough to a large circle of medium thickness. And using a pizza cutter mark either square or diamond shape. Separate them and collect over a plate. Continue rolling and marking with rest of the dough.
- Heat oil in a wide wok and as it heats up slide some of the sweet shankarpali in to oil and deep fry them till they turn slightly brown. Once done, remove them from oil using slotted ladle and drain over kitchen tissue.
- Easy Diwali sweet shankarpali is ready.
- These shankarpali were mild in sweet, so if you like more sweetness then you must add 1/2 cup sugar.
- The dough shouldn’t be sticky when you knead. If it is then you must add some more ghee.
- While rolling I haven’t used any flour for dusting. I could roll it without the need of dusting.
- Don’t roll the dough too thin as you do for savory shankarpali. It should be thick.
- You can check if the oil is rightly heated or not by dropping a pinch of dough in to oil. If it raises slowly to the top indicates that the oil temperature is correct for deep frying.
- Deep frying should be carried out in medium flame itself otherwise it will turn brown from outside and remain uncooked from inside.