Crispy Shankarpali Recipe: A Simple Step-by-Step Guide
Learn how to make crispy, layered Maharashtrian Shankarpali with our easy recipe. This beginner-friendly guide ensures perfect, melt-in-your-mouth results every time.
Ingredients
- 1 cup sugar
- 1 cup melted ghee Clarified Butter
- 1 cup milk
- 1250 g all-purpose flour Maida
- A pinch of salt
- 4-5 crushed green cardamom pods Elaichi
- Oil for frying
Instructions
- Prepare the liquid base: In a large bowl, combine the milk, sugar, and melted ghee. Whisk the mixture until the sugar completely dissolves and the liquid turns white and frothy.
- Add the flour: Gradually add the all-purpose flour to the liquid mixture, mixing it in little by little. Also, add a pinch of salt and crushed green cardamom pods. Continue to mix until you get a moist, crumbly dough. The dough should not be too stiff.
- Knead the dough: Knead the dough until it comes together in a single lump. It should be soft and moist. Cover the dough with a damp cloth and let it rest for a while.
- Roll and cut: Take a small portion of the dough and knead it again. Roll it into a thick, flat disc. Cut the disc into your desired diamond or square shapes using a knife or a pizza cutter.
- Fry the Shankarpali: Heat the oil in a deep pan over a medium flame. To test the oil's temperature, drop a small piece of dough in it. If it sizzles and rises to the top, the oil is ready.
- Fry in batches: Gently drop a batch of Shankarpali into the hot oil. Do not crowd the pan. Fry on a medium-low flame.
- Stir and finish: Do not stir the Shankarpali immediately after adding them to the oil. Wait for a few minutes before gently stirring them to ensure they cook evenly and do not break. Fry until they turn a light golden-brown colour.
- Remove from oil: Once fried, remove the Shankarpali using a slotted spoon and place them on a tray lined with a paper towel or a sieve to drain excess oil.
- Cool and store: Allow the Shankarpali to cool completely. They will become crispier as they cool. Store them in an airtight container for later use.