#shorts Shankarpali Recipe

By Ministry of Curry · 45 min

Ingredients

Instructions

1. Put the ghee, milk and sugar in a saucepan and cook over low heat, stirring now and then, until the sugar dissolves. Let the mixture cool.
2. In a bowl, combine the flour, salt and vanilla. Gradually add the cooled milk mixture to form a soft dough, then rest it for 20 minutes. The dough will firm up as the ghee sets.
3. Divide the dough into four equal parts and roll each into a ball. Roll one ball into an 8 to 10-inch circle, then cut it into 1-inch squares or diamonds. Separate the pieces gently and place them on a tray, not stacked. Repeat with the rest, or cut everything before frying.
4. Heat the oil over medium heat. To test it, drop in one piece or a small bit of dough: it should rise within 5 to 10 seconds. If it doesn't, heat a few minutes more. If the test piece browns too fast, lower the heat.
5. Keep the heat at medium-high. Add a handful of pieces to the hot oil with a slotted spatula, wait about a minute, then lower the heat to medium-low. Fry for 2 to 3 minutes, stirring gently, until golden brown on both sides. Lift out with a slotted spoon to drain.
6. Before the next batch, raise the heat to medium so the oil reheats, then repeat until all the pieces are fried.
7. Cool completely on a large tray, then store in an airtight container. They keep at least a month at room temperature and freeze well.

Summarized from Ministry of Curry's video. Watch it for the details.

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