BAJRICHE SHANKARPALE / KHAMANG KHAJURE / बाजरीचे शंकरपाळे / खमंग खजुरे

BAJRICHE SHANKARPALE / KHAMANG KHAJURE / बाजरीचे शंकरपाळे / खमंग खजुरे 

INGREDIENTS

Bajri flour / pearl millet flour	2 cups
Gul / jaggery	1 cup
Oil	3 tbsp + for deep frying
Til seeds / white sesame seeds	2 tsp
Salt	A pinch
Velchi pdr / elaichi pdr / cardamom pdr	¾ tsp
Water	As required

METHOD:

1.       Soak jaggery in very little water, just enough to soak and dissolve it for 1 hour. You can also soak it in hot water to accelerate the process. Allow to cool.

2.       Strain the jaggery water in a bowl or high sided plate.

3.       To the jagggery water add the elaichi pdr, salt and til seeds. Mix all together.

4.       Also add into it 2 ½ tbsp oil and mix.

5.       Carefully add in the flour little at a time and knead it into a stiff dough ball.

6.       Knead in the remaining ½ tbsp. oil so that the dough does not stick to your hands.

7.       Grease the rolling board and rolling pin with oil.

8.       Divide the dough into 4 equal portions.

9.       Make a ball of one portion and roll it with the help of the rolling pin, not too thick, not too thin.

10.   Apply little oil to the rolling pin if it sticks.

11.   Cut into diamonds the size you like.

12.   Heat oil for deep frying.

13.   Fry them in small batches.

14.   Add them to oil when it is hot and then reduce the flame immediately and fry on a slow flame till light brown in colour.

15.   Remove onto absorbent kitchen tissue when done.

16.   Their colour will deepen to a darker brown once they cool.

17.   Once cool transfer them to an air tight jar. 

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SATYACHI KARANJI / साट्याची करंजी

SATYACHI KARANJI / साट्याची करंजी 

INGREDIENTS

DOUGH
Maida / refined flour	1 cup
Salt	A pinch
Hot ghee / clarified butter	1 tsp
SATA
Cornflour powder	2 tbsp
Vanaspati ghee / hydrogenated Vegetable oil	2 – 3 tbsp
FILLING
Maida / refined flour (heaped)	2 cups
Fine rawa / fine semolina (flat)	1 cup
Powdered sugar	3 cups
Ghee / clarified butter	¾ - 1 cup
Khopra / dry coconut (grated, dry roasted and crumbled)	2 cups
Velchi pdr / Elaichi pdr / cardamom pdr	1 ½ tsp
Almonds powdered	½ cup
Cashewnuts powdered	½ cup

METHOD:

DOUGH

1.       To the maida add salt and hot ghee. Rub it all together.

2.       Add water little at a time as required and knead to a smooth medium soft dough.

3.       Divide the dough into 2 portions.

4.       Cover the portions and allow them to rest for around 2 hours.

SATA

5.       To the cornflour add warm vegetable oil and mix it in to form a thick but spreadable paste.

FILLING

6.       Heat ghee in a pan.

7.       Add in the maida and rawa.

8.        Dry roast the rawa and maida in ghee on a slow flame till it changes colour and turns a light pink.

9.        Remove and allow to cool.

10.   Now to it add the khopra, powdered sugar, almond powder, cashewnut powder and elaichi pdr. Mix all well.

ASSEMBLING

11.   Take 1 portion of the dough ball and roll it out into a chapatti as thinly as possible. Use the flour for it if required.

12.   Apply a layer of sata over the rolled out chapatti. Make sure you spread a thin but generous even layer even till the corners and edges.

13.   Fold the chapatti into half. Again apply sata liberally on the half side.

14.   Fold again to form into a triangle.

15.   Again roll the triangular chapatti to form into a thin circle.

16.   On this apply the sata liberally.

17.   Now roll the chapati as tightly as possible to resemble a pipe.

18.   Using a sharp knife cut the pipe into 2 inch thick pieces.

19.   Take a portion of the cut piece. Make sure the cut side where the spiral layers are seen are on the sides i.e. they are not touching the surface.

20.   Carefully roll it with a rolling pin to form into a circular puri. Make sure you do not press too hard while rolling or you will disturb the layers.

21.   Fold it into half to form a semi circular shape. Stick the edges together till around ¾ the edge. Use a little moisture if required.

22.   From the gap that remains spoon the filling in. Press the filling in as you fill. The karanji should be tightly packed. Stick the remaining corner too.

23.   Using a karanji cutting wheel or a pizza cutter cut out the excess dough at the edges.

24.   Make all the karanjis ready. Leave them to air dry a little for an hour or two. Turn them over once to dry a little of the other side too.

25.   Deep fry them in vanaspati oil on medium to low heat till they are fried and crisp.

26.   Store in an air tight container.

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GODE SHANKARPALE / SWEET SHANKARPALI (TYPE 2) / गोड शंकरपाळे

Shankarpale is a very common faral / snack prepared during Diwali. These crispy crunchy sweet diamonds are an any time delight.

This recipe I am sharing today is my MIL's. They are so crunchy and melt in the mouth that you would tend to gobble up the entire lot.

GODE SHANKARPALE / SWEET SHANKARPALE (TYPE 2) / गोड शंकरपाळे 

INGREDIENTS 

Maida / refined flour sieved	4 – 4 ½ cups
Powdered sugar	1 ½ cups approx
Salt	T.T.
Melted Vanaspati ghee / vegetable fat	½ cup + for deep frying
Warm Milk	1 cup

METHOD:

1.       In a bowl mix together the fat, salt, sugar and milk and beat all together till there are no lumps at all in the mix.

2.       Sieve in the refined four and kneads to a smooth dough.

3.       Cover and keep for 30 min.

4.       If you find the dough too loose then just keep the dough in the fridge for 15 min,  that will firm the dough up a little.

5.       Divide the dough into balls, roll them out into thick chapatis.

6.       With a knife or a serrated cutter, cut the chapatti into diamonds, 1 inch X 1 inch. Increase or decrease the size to your preference.

7.       Arrange the diamonds on a plastic sheet or plate and allow them to dry for 5 – 6 hours.

8.       Turn them around and flip them over occasionally so that they dry up a little from outside.

9.       Heat the ghee for deep frying. When the ghee gets hot, lower the flame and allow the ghee to cool a little. When you no more see the ghee smoking then its approx. the right temp.

10.   Deep fry them in small batches on medium to low heat  till it turns golden brown.

11.   Remove on to absorbent kitchen paper.

12.   The colour of the shankarpale will deepen as they cool.

13.   When they are cooled, store in an air tight container.

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