Saturday, April 09, 2011

Sweet and Salty Shankarpali

This was in the drafts for a long time. Dad was traveling down to Mumbai and from there to Gondavale. I had to pack some snacks for him so had made this Shankarpali. My Dad simply loves shankarpali that is khuskhushit that is melt in the mouth. This one passed the test perfectly.

Yesterday made it again, a travel snack for someone leaving the country and will be gone for couple of months. I also made Tikhat Shev. That's life some sweet and some spice.

There are several versions of shankarpali which use sugar in the dough. This results in using higher quantity of sugar. This version of dusting powdered sugar is a smart way of using less sugar and enjoying the sweet too.

The pictures here are of when I made for Dad with cardamom powder for the aromatics. This time I used fennel which turned out a good change.

1 cup maida/ all purpose flour
1 heaped teaspoon fennel or 1/2 teaspoon crdamom powder (optional)
salt to taste
1/4 cup molten ghee
3/4 cup milk
Ghee to fry

1/4 cup powder sugar for dusting

In a large mixing bowl. Measure out the flour. Add the spice, fennel or cardamom. Rub in the 1/4 cup of ghee. Add milk and knead into a smooth dough. Keep aside for 30 mins. Cover with wet cloth to avoid drying out.

Knead again after 30 mins then roll out into 1/8 inch thick flat dough. Cut out into diamonds.

Now heat the ghee. Deep fry the cut diamonds to a golden cripsness. Drain on a paper napkin spread on a mesh. After all the diamonds are fried. Put them in a box. Dust the fried cuts with powder sugar. Close the cover of the box and shake to dust it evenly.

Enjoy this great tea time accompaniment!


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