Saturday, 22 October 2016

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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