Shankarpali

1. 1

   Step 1

   • a.Prepare the Dough
   • b.In a large mixing bowl, combine the maida, fine rava, powdered sugar, cardamom powder, and salt. Whisk well to ensure everything is evenly distributed.
   • c.In a small pan, heat the ghee until it is hot but not smoking. Carefully pour this hot ghee (this is called 'moyan') over the flour mixture.
   • d.Use a spoon to mix initially as it will be very hot. Once it's cool enough to handle, use your fingertips to rub the ghee into the flour until the mixture resembles coarse breadcrumbs. When you press a fistful, it should hold its shape.
   • e.Gradually add the lukewarm milk, a little at a time, and knead to form a stiff and firm dough. Do not over-knead; just bring it together. The dough should be tighter than a chapati dough.
2. 2

   Step 2

   • a.Rest the Dough
   • b.Cover the dough with a damp cloth or a lid and let it rest for at least 30-45 minutes. This resting period is crucial as it allows the rava to absorb moisture and swell, which contributes to the crispiness.
3. 3

   Step 3

   • a.Roll and Cut the Shankarpali
   • b.After resting, knead the dough for another minute until it is smooth. Divide the dough into 4-5 equal portions.
   • c.Take one portion and roll it on a clean, flat surface into a circle or rectangle about 1/4-inch thick. It should not be too thin (it will burn) or too thick (it will be soft inside).
   • d.Using a sharp knife, pizza cutter, or a traditional shankarpali cutter, trim the uneven edges to form a neat rectangle.
   • e.Cut the rolled dough into vertical strips about 1-inch wide, and then cut diagonally to create classic diamond shapes. You can also cut them into squares.
4. 4

   Step 4

   • a.Deep Fry the Shankarpali
   • b.Heat oil in a kadai or deep pan over a low to medium-low flame. The oil should be moderately hot, not smoking.
   • c.To test the oil temperature, drop a tiny piece of dough into it. It should sizzle and rise to the surface slowly and steadily. If it rises too quickly, the oil is too hot.
   • d.Carefully slide the cut pieces into the hot oil, one by one or in a small batch. Do not overcrowd the pan, as this will lower the oil temperature.
   • e.Fry on a consistent low flame, stirring gently occasionally, for about 8-10 minutes per batch, or until they turn a light golden brown and are crisp. Frying slowly is key to cooking them through.
   • f.Once golden, use a slotted spoon to remove the shankarpali from the oil, allowing excess oil to drain back into the pan.
5. 5

   Step 5

   • a.Cool and Store
   • b.Place the fried shankarpali on a plate lined with paper towels to absorb any extra oil.
   • c.Let them cool down completely at room temperature. They will become even crispier as they cool.
   • d.Once completely cool, store them in an airtight container. They will remain fresh and crispy for up to 3 weeks.

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