Made during, these tiny biscuits are crispy, mildly sweet and perfect as a evening tea accompaniment !
2 cups all purpose flour/ maida
1/2 cup fine semolina/ rava
3 -4 tablespoons ghee/clarified butter ( melted & hot)
1 cup powdered sugar
1/2 teaspoon salt
1 cup water (use as required to kneed a soft but firm dough)
Oil for deep frying
- In a big bowl , add plain flour, salt and semolina.
- Dry mix and add hot melted ghee.
- Rub the ghee into the flour mixture.
- This helps to make the biscuits crisp.
- When the mixture is held together, it should form a lump.
- If it still looks dry ,add another tablespoon of hot melted ghee.
- Now add the powdered sugar and incorporate into the dry mix.
- Add water little at a time and make a soft but firm dough.
- Keep the dough covered and keep it closed for 20 mins.
- This is because the semolina will absorb water and swell. So using the right amount of water is important.
- After 20 mins, keep oil for heating.
- Divide the dough into 5 equal portions.
- Using a rolling pin, roll the dough into approx 7-8 inches circle. The thickness is about 1/2 cm.
- Using a pizza cutter or knife , cut the dough into bite sized diamonds.
- Carefully remove them onto a plate and drop in hot oil and fry them on medium flame.
- The colour should be light golden and once it’s removed, because of the heat from inside , the colour will darken a little bit.
- So it is advisable to remove when it light golden in colour.
- Remove onto an absorbent paper and cool completely.
- The crisp Shankarpali can be stored in an airtight container and used for 3-4 weeks.
Note – Frying in medium heat is very important, otherwise it will end up undercooked from inside.