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Crispy Sweet Shankarpali
Crispy Sweet Shankarpali are delectable sugar cookies typically made in Indian homes during festive occasions. This easy-to-make recipe features six basic pantry ingredients and creates the perfect snack to pair with your afternoon tea. Yields 3 cups and serves 6 people.
2
40 min
TOTAL TIME
359
CALORIES
$0.43
PER SERVING
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Ingredients
Directions
11 STEPS
20 min
PREP TIME
20 min
COOK TIME
40 min
TOTAL TIME
1
In a saucepan, combine ghee, milk, and sugar. Cook on low heat, stirring occasionally until the sugar dissolves. Allow the mixture to cool.
2
In a mixing bowl, combine all-purpose flour, salt, and vanilla extract. Gradually add the cooled milk mixture to form a soft dough.
3
Let the dough rest for 20 minutes.
4
Divide the dough into 4 equal parts and knead each part into a round ball.
5
Working with one dough ball at a time, roll it into an 8 to 10-inch circle. Cut into 1-inch squares or diamonds using a knife or a pizza cutter.
6
Using a spatula, separate the cut shankarpali and place them on a tray.
7
Heat oil in a frying pan on medium heat. To check the oil temperature, add one shankarpali or a small piece of dough to the oil. It should rise up in 5 to 10 seconds. If not, allow the oil to heat up for a few more minutes.
8
Fry the shankarpali in batches, adjusting the heat as necessary to maintain a medium-low temperature. Fry for 2 to 3 minutes, stirring gently, until they turn golden brown on both sides.
9
Use a slotted spoon to remove the shankarpali from the oil, allowing excess oil to drain off.
10
Place the fried shankarpali on a large baking tray to cool completely.
11
Once cooled, store the shankarpali in an airtight container. They will stay fresh for at least a month at room temperature and can also be frozen.
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Health Info
Macros
49g
CARBS
15g
FAT
4g
PROTEIN
Allowed on these diets
VEGETARIAN
GLUTEN FREE
LACTOSE FREE
Contains these allergens
MILK
WHEAT
