Shankarpali

Shankarpali is famous Maharashtrian sweet made during Diwali festival. It is rich in carbohydrates, making it an instant source of energy. It has simple recipe and results in scrummy munch sweet snacks that can be prepared in advance and stored for approx 3 weeks.

Ingredients

All Purpose Flour (Maida)         3 cups

Powdered sugar                      1- 1¼ cup

Rava (Semolina)                      1 cup

Oil/Ghee/ Vegetable fat            1/2 cup

Cooking oil                              for deep frying

Cardamom powder                    ½ Tsp.

Salt                                          a pinch.

 Method:

• Take a big bowl and add all-purpose flour, rava , powdered sugar,cardamom powder and salt .
• Now add the melted ghee or oil .Mix into a crumbling mixture with hands.
• Now knead this crumbling mixture into smooth dough adding water little by little as required.    Keep kneading the dough for about 15 minutes with pressure.
• Keep this dough covered with damp cloth for 10 min.
• Divide this dough in 3 large balls. Take one ball, round it smooth, flatten and roll out into large thin (not very thin but thin) circle.
• Cut rolled out dough into strips vertically, and then again horizontally, making about an inch sized strips. Separate those cuts on a plate.
• Heat oil in a kadai once the oil is hot add the shankarpali to it ensuring gas is on low flame. Once the shankarpali are nice golden brown remove them. Repeat the same procedure with the remaining of the dough.
• Once its fried allow them to come to room temperature.
• Store them into an airtight container. This should last for about 3 weeks,that is if you resist them that long!
• Enjoy crunchy munchy-soft sweet bites with hot coffee/tea.