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.
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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
|
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.
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.
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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