Shankarpala
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Features of Shankarpala
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Sweet dish, served as dessert, suitable for vegetarians
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Region of Shankarpala
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Indian
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Ingredients for Shankarpala (Click here for measurement conversion)
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Water - 1 cup
Sugar - ⅓ cup
Ghee - ⅓ cup
Plain flour - 1.5 cups
Ghee or Butter - as needed to deep fry
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Method for making Shankarpala
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Warm the water, sugar and ghee together till sugar dissolves. Add flour and knead into a soft pliable dough. Divide dough into 4 parts. Roll into chappatis ⅓ inch thick. Cut with a pizza cutter or knife into small diamond shapes. Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour. Deep fry in hot ghee on low flame till light golden brown. Drain well and keep aside till cool. Store in clean, dry containers.
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