SHAKKARPARA

INGREDIENTS

  • 2 cups flour
  • 1/2 cup semolina (fine rava/soji)
  • 1/2 cup ghee
  • 1/2 cup sugar(fine
  • less than 1/2 cup milk
  • pinch of salt
  • oil for frying

COOKING DIRECTIONS

To make the dough(time : 20 mins)

Mix the flour and semolina(fine rava) together into a steel vessel (use steel or any metal vessel because of the hot ghee that will be used, so do not use any plastic bowls)

Heat the ghee in a small vessel and pour it over the flour and rava mixture and mix well and then cool.(The ghee should be very hot. When you pour the ghee, you will see bubbles of flour.)

Add sugar and knead the dough with milk.(will not need more than 1/2 cup)

Make a nice soft dough and leave it covered for 30 minutes to 1 hour.

B. To make shankarpali (time: 20- 40 mins)

Take out a fistfull size of dough and roll it with rolling pin. Apply oil to the rolling pin and the rolling board.(Do not use flour)

Use a cutter to cut the pieces into square or diamond shapes as shown in the picture.(you see the uneven texture on the rolled dough, that is because I did not knead it well enough before rolling it, i did it for my second ball of dough but forgot to take the pic..my bad.)

Heat about two cups of oil in a kadai/skillet or frying vessel. The oil should not be very hot otherwise the shankarpalis will become dark brown but uncooked inside.

Keep heat on medium heat and deep fry the cut pieces.

Once they seem to light brown, remove them aside(these will continue to cook even after they are removed for few minutes)and follow step 5 -9 for the remaining batch of dough.

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