Shankarpali Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">50g fine semolina (rava)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">80g ghee (clarified butter), at room temperature</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">1/2 tsp cardamom powder</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">500ml vegetable oil for deep frying</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Deep heavy-bottomed pan or kadhai</li><li class="equipment-single-item">Slotted spoon</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pizza cutter or sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the all-purpose flour, semolina, and salt. The semolina adds a wonderful texture and crunch to the final Shankarpali.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the room temperature ghee to the flour mixture and rub it in with your fingertips until the mixture resembles breadcrumbs. This technique is critical for achieving the perfect flaky texture—the fat should be evenly distributed throughout the flour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a small saucepan, warm the milk (but don't boil it). Add the sugar and stir until completely dissolved. The warm sweetened milk helps in binding the dough while distributing sweetness evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the cardamom powder to the milk mixture and stir well. Pour this into the flour-ghee mixture gradually while kneading to form a smooth, firm dough. The dough should not be sticky but hold together well. If it feels too dry, add a teaspoon of milk at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the dough with a damp cloth and let it rest for 15-20 minutes. This resting period allows the gluten to relax, making the dough easier to roll and resulting in a better texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the dough into 4 equal portions. Take one portion (keep others covered) and roll it out on a lightly floured surface to about 3-4mm thickness. You want it thin enough for crispy Shankarpali, but not so thin that they become fragile.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a pizza cutter or sharp knife, cut the rolled dough first into long strips about 3cm wide, then cut diagonally across these strips to create diamond shapes. The traditional diamond shape allows for even cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Heat oil in a deep pan over medium heat. The oil is ready when a small piece of dough dropped in rises to the surface surrounded by bubbles. The correct temperature (around 170°C) is crucial—too hot and the Shankarpali will brown outside but remain uncooked inside, too cool and they'll absorb excess oil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully slide in the diamond pieces, about 8-10 at a time, without overcrowding the pan. Fry on medium heat, turning occasionally, until they turn a lovely golden brown color on all sides (about 3-4 minutes).</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Using a slotted spoon, remove the fried Shankarpali and place them on a paper towel-lined plate to absorb excess oil. They might feel slightly soft when hot but will crisp up beautifully as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Repeat with the remaining portions of dough. Allow the Shankarpali to cool completely before storing them in an airtight container. They'll stay fresh and crispy for up to 3 weeks, making them perfect make-ahead treats!</li></ol>