Shankarpali

My Hubby and I love sweets very much so for the Christmas Kuswar preparations I decided to make Shankarpali and as it was my first Christmas after marriage I was filled with enthusiasm to make many sweet dishes! It's great fun decorating the house, making sweet dishes and attending the Christmas eve mass......We actually experience the presence and the love of the Lord as we are so much involved in the celebrations......It was a memorable Christmas Celebration! It was for the first time I made Shankarpali and my husband liked it...:)


Makes about 3/4 kg Shankarpali

Tools Required:

• Rolling pin,
• Rolling board,
• knife or a pizza-cutter
• Skillet/Karahi
• slotted spoon for frying,
• Dish for fried Shankarpali.

Ingredients:

• 1/2 cup oil or Ghee (I used oil.)
• 1/2 cup milk
• 1 cup sugar
• a pinch of Salt
• 3 1/2cups all-purpose flour.
• Oil or Ghee for deep-frying (I used oil)

Method:

• Mix the first three ingredients in a pan and heat.
• Turn the gas off, as soon as the mixture comes to a boil.
• Pour it into a shallow dish. Once it is moderately hot wherein you can touch the mix, add the salt.
• Add the flour, a little at a time. Please do not add all the flour now.
• We are going to add only as much as the oil-sugar-milk mixture takes in.
• Go on kneading and adding the flour till you have soft dough which is smooth, pliable and not sticky.
• Keep this dough aside,covered for about 30 min.
• Pour oil/Ghee into the skillet to deep fry the shankarpali and heat it
• Knead the dough lightly. Take a fistful of it and roll it.
• Oil the rolling board lightly and roll the ball on it into a circle.
• Do not dust the rolling board with flour.
• Cut this rolled out dough into small diamonds with a knife or a pizza cutter.
• Deep-fry these pieces.
• Please make sure that the oil is not too hot or else the Shankarpali will be fried dark brown on the outside and uncooked from inside.
• You can fry as many as you want at one point. It depends upon the size of the skillet.
• Take them out of the oil, when they look light brown. They will continue cooking a little even after they are taken out of the oil.
• Continue the procedure for rest of the dough.

Cool the fried Shankarpali completely. Then store them in a dry container with a tight lid.
Enjoy it!