Shankarpalis

Adeeti, my neighbour back in Singapore, taught me to make this lovely snack last Deepavali. This year, I decided to try doing it again, and it turned out wonderfully well.

You'll need a rolling pin, and a pizza/serrated cookie cutter.

Thanks, Adeeti! Thought of you every bite!

Shankarpali
makes about 400 gms


1 measure ghee
1 measure milk
1 measure brown sugar
5 measures all purpose flour
1/4 tsp cardomom powder
Oil for deep frying

(Note: When I say measure here, I used a regular serving spoon, with a volume of about 80ml. The proportions stay the same even if you use a larger measure like a teacup.)

Bring ghee, milk and sugar to boil in a heavy bottomed pan. Simmer till sugar dissolves completely.
When done, take it off the stove, and add cardamom powder. Add flour, 1 measure at time, mixing well after each addition. Knead into a smooth dough.
Divide dough into 4 equal parts.
On a smooth surface, roll each part into a chappati of about 2-3 mm thickness.
Cut into small diamond shapes with a pizza cutter.
Heat oil.
Fry in batches till browned. Drain on a paper towel and store in an airtight container when cool.