Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup semolina
- 1/2 cup powdered sugar
- 1/2 cup ghee
- 1/2 tsp cardamom powder
- 1/4 tsp salt
- 1/4 cup milk
- Oil for frying
Special equipment needed:
- Rolling pin
- Cookie cutter or knife
- Deep fryer or heavy-bottomed pan
Step-by-step instructions:
1. In a mixing bowl, combine the all-purpose flour, semolina, powdered sugar, cardamom powder, and salt.
2. Add the ghee to the dry ingredients and mix well until the mixture resembles coarse crumbs.
3. Gradually add the milk and knead the dough until it comes together and forms a smooth ball.
4. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
5. Heat the oil in a deep fryer or heavy-bottomed pan over medium heat.
6. Divide the dough into small portions and roll them out into thin sheets.
7. Use a cookie cutter or knife to cut the dough into diamond or square shapes.
8. Carefully drop the shankarpali into the hot oil and fry until golden brown on both sides.
9. Remove the shankarpali from the oil and place them on a paper towel to drain excess oil.
10. Allow them to cool completely before storing in an airtight container.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 40-50 pieces
Nutritional information:
Calories per serving: 70
Fat: 4g
Carbohydrates: 8g
Protein: 1g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Butter or margarine can be used instead of ghee.
- Almond milk can be used instead of regular milk.
Variations:
- Add chopped nuts or raisins to the dough for added texture and flavor.
- Replace cardamom powder with cinnamon or nutmeg for a different flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the shankarpali to prevent them from becoming greasy.
- Do not overcrowd the pan while frying to ensure even cooking.
- Store the shankarpali in an airtight container to keep them fresh for longer.
Storage instructions:
Store the shankarpali in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
The shankarpali can be reheated in the oven at 350°F for 5-10 minutes or until crispy.
Presentation ideas:
Arrange the shankarpali on a platter and sprinkle powdered sugar on top for a festive look.
Garnishes:
Sprinkle chopped nuts or dried fruits on top of the shankarpali for added flavor and texture.
Pairings:
Serve the shankarpali with a hot cup of tea or coffee.
Suggested side dishes:
These can be served as a snack or dessert on their own.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the shankarpali are too hard, reduce the cooking time.
- If the shankarpali are too soft, increase the cooking time.
Food safety advice:
- Use fresh ingredients and clean utensils to prevent contamination.
- Be careful while frying to avoid burns.
Food history:
Shankarpali is a popular Indian snack that is traditionally made during festivals and special occasions.
Flavor profiles:
The shankarpali has a sweet and slightly spicy flavor with a crispy texture.
Serving suggestions:
Serve the shankarpali as a snack or dessert with a hot cup of tea or coffee.
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Region: Indian