Sneha's Recipe: Shankarpali

Shankarpali is crispy, crunch and yet very soft like fried biscuit. This snack typically made in India during Diwali or Christmas, actually a festival is incomplete without this snack. It is made in two forms savory and sweet. Today, I am sharing the sweet version.

Makes 400 Grams
Ingredients
1 Cup Level All Purpose Flour
1/2 Cup Level Wheat flour
1/2 Cup Level Fine Semolina
2 Tablespoons Heaped Ghee - melted and cooled
Salt a pinch
Oil as required to deep fry

For the Sugar Syrup to knead for the dough
1/2 Cup Sugar
1/2 Cup Water - for sugar syrup

Method
In a small sauce pan mix sugar and water, bring this a boil only till sugar melts. Immediately take off flame add salt and ghee. This syrup does not require any thread consistency . Allow to cool. When cooled then add the semolina mix it and let it sit covered for 30 minutes.

After 30 minutes take the whole wheat and all purpose flours into a big kneading bowl. Add the sugar semolina mix little by little , mix well with the help of your palms. knead the dough. The dough should be of medium consistency. Not very hard nor very soft.

Make equal sized balls and roll into 1/4 cm thick circle. Cut them into square or diamond shape.

Heat oil, when the oil if medium hot then put the cut squares in to it. Do not fry on high flame, because they will remain uncooked from the inside.

Fry the pieces till light brown and crisp. Once all are fried, place them aside to cool. They become nice crispy on cooling. Once cooled store them in an airtight container.