Sweet Shankarpali - Namitha Tickare
1 cup water
1 cup Ghee (clarified butter) / Dalda vanaspati
1 tsp Salt
500 gms Maida (refined flour)
2 cups Castor sugar (powdered sugar)
Oil for deep frying 1. Heat the 1 cup water with 1 cup Ghee/Dalda. After it melts pour it in a bowl.
2. Add Maida only so much that the water is enough to knead it. It may not require the entire 500 gms.
3. Add the salt and the castor sugar and knead into firm dough.
4. Meanwhile heat the kadhai with the oil required to deep fry.
5. With the help of a rolling pin (Belan) roll out the dough into a 5 inch diameter roti. With the help of a shankarpali cutter or a sharp knife cut the roti into small squares.
6. Seperate the squares and deep fry in oil while on low flame so that the shankarpali are cooked through nicely.
7. Fry till they become golden brown in colour. Drain, remove and keep on an absorbent paper to absorb excess of oil.
8. After it cools down you can store these in airtight containers so that they remain crisp or more days.
1 cup water
1 cup Ghee (clarified butter) / Dalda vanaspati
1 tsp Salt
500 gms Maida (refined flour)
2 cups Castor sugar (powdered sugar)
Oil for deep frying 1. Heat the 1 cup water with 1 cup Ghee/Dalda. After it melts pour it in a bowl.
2. Add Maida only so much that the water is enough to knead it. It may not require the entire 500 gms.
3. Add the salt and the castor sugar and knead into firm dough.
4. Meanwhile heat the kadhai with the oil required to deep fry.
5. With the help of a rolling pin (Belan) roll out the dough into a 5 inch diameter roti. With the help of a shankarpali cutter or a sharp knife cut the roti into small squares.
6. Seperate the squares and deep fry in oil while on low flame so that the shankarpali are cooked through nicely.
7. Fry till they become golden brown in colour. Drain, remove and keep on an absorbent paper to absorb excess of oil.
8. After it cools down you can store these in airtight containers so that they remain crisp or more days.
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