शंकरपाळी
Shankarpali
The ghee goes into the dough, and that is what makes them khuskhushit: short and crisp, not hard.
1 hour · Makes a big tin
Eat it with
You need
- ½ cup cow ghee
- ½ cup milk
- ½ cup sugar
- About 3½ cups maida (or half wheat flour)
- A pinch of salt
- Ghee or oil for frying
How we make it
- Warm the ghee, milk and sugar together until the sugar dissolves. Let it cool.
- Add the salt and flour a little at a time and knead to a firm, smooth dough. Cover and rest 30 minutes.
- Roll a portion about ¼ inch thick and cut into small diamonds.
- Fry on medium-low, a batch at a time, until golden on both sides. Too hot and they brown before they crisp.
- Drain and cool completely before they go in the tin.
Watch it made
Every cook does this a little differently. This video is Dhiraj Kitchen मराठी's way, and worth a watch.
Video by Dhiraj Kitchen मराठी on YouTube · open on YouTube