Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup semolina
- 1/2 cup ghee
- 1/2 cup sugar
- 1/4 tsp salt
- 1/4 tsp saffron threads
- 1/4 cup milk
- Oil for frying
Special equipment needed:
- Rolling pin
- Cookie cutter or knife
- Deep frying pan
Step-by-step instructions:
1. In a small bowl, soak saffron threads in warm milk for 10 minutes.
2. In a large mixing bowl, combine all-purpose flour, semolina, sugar, and salt.
3. Add ghee to the dry ingredients and mix well until the mixture resembles coarse crumbs.
4. Add saffron-infused milk to the mixture and knead the dough until it comes together.
5. Divide the dough into four equal parts and roll each part into a thin sheet.
6. Use a cookie cutter or knife to cut the dough into diamond-shaped pieces.
7. Heat oil in a deep frying pan over medium heat.
8. Fry the diamond-shaped pieces until they turn golden brown.
9. Remove the fried shankarpali from the oil and place them on a paper towel to drain excess oil.
10. Allow the shankarpali to cool completely before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for frying
Serving size:
- Makes about 40-50 pieces
Nutritional information:
- Calories: 120 per serving
- Fat: 8g
- Carbohydrates: 11g
- Protein: 1g
Substitutions for ingredients:
- Clarified butter or butter can be used instead of ghee.
- Whole wheat flour can be used instead of all-purpose flour.
Variations:
- Add cardamom powder or cinnamon powder for extra flavor.
- Replace saffron with food coloring for different colors.
Tips and tricks:
- Knead the dough well to get a crispy texture.
- Fry the shankarpali in small batches to avoid overcrowding the pan.
Storage instructions:
- Store in an airtight container at room temperature for up to two weeks.
Reheating instructions:
- No reheating needed.
Presentation ideas:
- Serve in a bowl or on a plate.
Garnishes:
- None needed.
Pairings:
- Serve with tea or coffee.
Suggested side dishes:
- None needed.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the shankarpali are too hard, reduce the cooking time.
Food safety advice:
- Be careful when frying to avoid burns.
Food history:
- Shankarpali is a popular Indian snack that is traditionally made during festivals and special occasions.
Flavor profiles:
- Sweet and buttery with a hint of saffron.
Serving suggestions:
- Serve as a snack or dessert.
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Region: Indian