Shankarpali is a famous Maharashtrian sweet made during Diwali.
- 500 gms maida (refined flour)
- 250 gms rava (semolina)
- ½ cup milk
- 1 cup dalda / ghee / oil (I have used dalda vegetable fat)
- 300 gms pithi sakar (powdered sugar)
- a pinch of salt
- 200 ml oil (around 3 cups) for deep frying
- Take a small Pan heat the Dalda/ ghee and keep aside. Alternatively you could microwave it.
- Now sift flour, then add semolina, powdered sugar and salt. Put warm dalda / ghee. Rub the dalda with the flour through your finger. It should appear like bread crumbs.
- Time to add milk. Start kneading to form a soft and smooth dough.
- Keep kneading the dough for about 15 to 20 mins with pressure.You can utilize your stamina to burn extra calories while kneading the dough
- Keep the dough aside covered with a damp cotton cloth for about 10 to 15 mins. Its time now to make big balls out of the dough and roll them with the chapati roller.
- Roll them into round shape similar to a roti but keep the width about ½ inch. Take a knife and cut them into square shape.
- Now make vertical and horizontal lines each measuring more than a inch square. Alternatively you could cut them into diamond shape.
- Heat oil in a kadhai once the oil is hot add the shankarpali to it ensuring gas is on low flame. Once the shankarpali are nice golden brown remove them. Repeat the same procedure with the remaining of the dough.
- Serve yummy Shankarpali on a platter with other Diwali sweets to your loved ones. Store them into an airtight container. This should last for about 10 days.