Mom’s Foolproof Shankarpali Recipe

Ingredients

• ¼ cup ghee
• ⅓ cup milk
• ½ cup sugar
• 2 cups all purpose flour
• ½ teaspoon salt
• ½ teaspoon vanilla extract optional
• Oil for frying 1 to 1.5 cups (see notes for air frying)

Steps

1. Combine Ingredients: In a saucepan, add ghee, milk, and sugar. Cook over low heat, stirring occasionally until the sugar fully dissolves. Once dissolved, let the mixture cool.
2. Make the Dough: In a mixing bowl, combine all-purpose flour, salt, and vanilla. Gradually add the cooled milk mixture to form a soft dough. Let the dough rest for 20 minutes. Note: The dough will continue to firm up as the ghee solidifies.
3. Shape the Dough into Shankarpali: Divide the dough into four equal parts and knead each portion into a round ball. Take one ball at a time and roll it into an 8 to 10-inch circle. Use a knife, pizza cutter, or pastry wheel to cut the circle into 1-inch squares or diamonds. Gently separate the cut Shankarpali with a silicone or flat spatula and place them on a tray. (See photos 5-8 for reference.)Tip: You can either finish rolling and cutting all the Shankarpali before frying or do it simultaneously. If you choose to do it all at once, make sure to separate them into different trays to avoid stacking.
4. Heat the Oil: In a frying pan, heat oil over medium heat. Before adding the Shankarpali, ensure the oil is hot enough. Tip: To check the temperature, drop in one piece of Shankarpali or a small piece of dough. It should rise to the surface within 5 to 10 seconds. If it doesn't, let the oil heat up for a few more minutes. If the test piece browns too quickly, the oil is too hot, so lower the heat.
5. Fry the Shankarpali: Maintain the heat at medium-high. Using a slotted stainless steel spatula, gently add some of the cut Shankarpali to the hot oil. Depending on the size of your frying pan, you can add another handful. Wait about a minute, then lower the heat to medium-low. Fry the Shankarpali on medium-low for 2 to 3 minutes, stirring carefully in the oil. Once they turn golden brown on both sides, remove them using a slotted spoon to allow excess oil to drain. Tip: Lower the heat while taking them out so you're not rushed, and the ones left in the pan don't darken too much.
6. Repeat the Process: After removing the first batch, increase the heat back to medium to let the oil temperature rise again. Then, add the next batch of Shankarpali and repeat until all the rolled and cut pieces are fried.
7. Cool and Store: Allow the Shankarpali to cool completely on a large baking tray. Once cooled, store them in an airtight container. They will stay fresh for at least a month at room temperature and freeze well too!