¾cuppowdered sugar90 g, do not use confectioner's sugar which is also called powdered sugar. Grind the regular powdered sugar in a grinder and use it.
½cupmilkat room temperature
oil or gheefor frying
Make The Dough
Mix all-purpose flour and semolina in a large bowl or parat (a large shallow Indian plate).
Heat ghee in a small pan over high heat until very hot.
Pour the hot ghee over the flour and mix with a spoon. This is called giving Moyan and it makes the shankarpali crispy and flaky.
You can replace ghee with oil too but the taste and texture of shankarpali will differ.
Once the mixture is cooled slightly, mix well using your fingers.
Add powdered sugar and mix well.
Add milk (approx ½ cup), little by little, and knead to make a slightly tight dough.
Cover the dough with a dishcloth and keep it aside for 15 minutes.
Shape The Dough
Knead the dough once again for 20-30 seconds and divide it into 2 parts.
Roll one part to make a ¼ inch thick circle. Keep the other part covered with the cloth.
Cut the circle into 1-inch squares using a knife. Discard the uneven ends and add the dough to the remaining part of the dough.
Fry The Shankarpali
Heat oil or ghee for frying in a pan over medium heat.
Once the ghee is hot, reduce the heat to medium-low.
To check if the ghee is perfectly heated, drop a small ball of dough into the hot ghee. If it rises in 5-8 seconds, then ghee is at the right temperature. If it rises soon, then let the ghee cool down a bit and if it is taking time to rise, then heat it some more.
Add the squares to hot ghee and fry on medium-low heat until nicely browned. Keep stirring frequently using a slotted spoon while frying to ensure even browning. It will take 12-15 minutes for each batch to fry.
Keep in mind that shankarpali will continue to brown from the residual heat, so do not over fry them.
Drain on a plate lined with a paper towel. Shankarpali will not be crispy at this stage. They will crisp up once cooled.
Repeat the process with the other part of the dough as well. Make sure to check the temperature of the ghee before adding the next batch.
Cool the shankarpalli completely and store in an air-tight container at room temperature for up to 15 days.
Savory Shankarpali RecipeMix 2 cups of all-purpose flour and 2 tablespoon fine semolina in a large mixing bowl or parat (a large shallow Indian plate).Heat 2 tablespoon ghee in a small pan over high heat until very hot.Pour the hot ghee over the flour and mix with a spoon. This is called giving Moyan and it makes the shankarpali crispy and flaky.Once the mixture is cooled slightly, mix well using your fingers.Add 1 teaspoon carom seeds, 1 teaspoon cumin seeds, 1 teaspoon black pepper, and 1 teaspoon salt and mix well.Add milk (approx ½ cup), little by little, and knead to make a slightly tight dough.Cover the dough with a dishcloth and keep it aside for 15 minutes.Now follow the same process as making the sweet shankarpali.Baked ShankarpaliTo bake, place the prepared shankarpali on a baking tray keeping some space in between.Bake in a preheated oven for about 20 to 25 minutes at 180 degrees C (360 degrees F). Flip them midway.Once baked, let them cool down fully before storing them in an airtight container.NotesFor a healthy alternative, you can use half whole wheat flour and half all-purpose flour.