Wednesday, October 27, 2010



  • 1 cup milk   
  • 1 cup Ghee
  • 1 cup sugar 
  • Plain flour as per needed
  • 1 liter Oil for deep frying

  1. Boil together milk, ghee, sugar. After sugar is dissolved, turn of the gas. (photo above no. 1)
  2. Let it cool for few min.
  3. Until its still warm, ( Check by dipping your finger in it) Add plain flour to it and mix,
  4.  The consistency should be softer than chapati dough and little thick then cake batter (photo above 2,3) because it gets hard after 15-20 min ( because of ghee).(photo above 4) (If using Vanaspati- dalda instead of ghee  than batter should be more loose than for ghee / oil because Ghee and oil are liquid - semi liquid as compared to vanaspati- dalda )
  5. Heat oil in a pan, while the oil is heating Knead the dough for few mins (photo above 5)and make small portions of dough and roll it (not too thin), 
  6. Cut it into small squares, (photo above 6)deep fry on medium flame ( don't rush to fry quickly),
  7. Remove when golden brown.(photo above 7)
  8. When cold, store in a airtight container.
  9. If done this way , it literally melts in your mouth.
  10. NOTE:  I rolled the dough on a cutting board applying the cling sheet / wrap to the board so the dough doesn't stick to the board and easy to handle with less or no oil.
  11. If the dough is too soft even after 15 -20 min, knead it again with some extra plain flour. You will get to know the texture after deep frying, if shankarpalya is crunchy then you have to add a little more flour, else it will be nice and soft with little crunch. Enjoy

This post goes to Diwali sweets and snacks event 2010

No comments:

Post a Comment