Shankarpala

I dont like Shankarpala just for 2 reasons, one being that its made in Oil and the other that it has All Purpose Flour. But my better half does like this very much, after a long times request I made up my mind to do this. Shankarpala can be stored in airtight cointainers for nearly 2 weeks. It definitely makes a great snack.



1. Sift 1 cup of All Pupose Flour with a pinch of Salt in a large mixing bowl and set it aside.

2. Warm a sause pan and add 1/4 cup of Water and add 1/2 cup Sugar and 1 tbsp Ghee and mix well till Sugar dissolves.
3. Now pour the Sugar solution to the Flour little at a time and make a nice dough, divide it into 2 balls and roll them using a rolling pin.
4. Heat Oil in a large Kadai and cut the dough into diamonds or squares or triangles and loosen them.
5. Now deep fry the pieces in oil until the color changes, always keep the heat on medium.
6. Remove from heat and use a kitchen tissue to drain the excess Oil.
7. Store it in an airtight container or Ziploc bag.