शंकरपाळी | ShankarPali recipe by Madhurasrecipe | Diwali Faral Recipe

Please take a moment to like and subscribe /c/MadhurasRecipeMarathi ✿◕ ‿ ◕✿ Shankarpali are generally made during diwali. These are more popular in western Maharashtra. This is a sweet snack. These are crunchy and simply delicious. These are also good tea time snack. Let’s learn to prepare shankarpali. Ingredients: • 1/2 cup Milk • 1/2 cup Ghee • 3/4 cup Powdered sugar • 3 1/2 cup Maida • Oil for frying Method: • In a bowl take ghee, milk and sugar. Do not change the sequence. Mix well. • Heat the mixture on medium heat for about 3-4 minutes. Stir regularly. Let the sugar dissolve. • Do not boil it as the milk may get spoilt. Turn off the heat. • Let’s prepare dough for shankarpali. Take just enough maida that turns it into soft dough. • Take maida in a dish and add the mixture of ghee, sugar and milk to it. Make dough out of it. • The consistency should be medium thick. It should be not too thick or too thin. The dough is already. • Cover the dough and give it a standing time of an hour. • Shankarpali dough is not as soft as our chapatti dough. Shankarpali dough gets some cracks.It is perfectly normal. • Take a small ball out of the dough and knead it for a while. • Roll the ball into shape of disc. It has got some crack at the edge. It is normal. • You can decide the thickness of shankarpali. It can be thick or thin. • Cut the edges. Now you can cut the shankarpali in the shape of your choice. It can be either diamond or square. • Remove the shankarpale, put them in a dish and cover. • When you have rolled all the shankarpali, then fry them together. • If the dough doesn’t stick to rolling board or rolling pin it means that the dough is perfect. We don’t need to use dry flour or oil while rolling. • Heat oil in a pan. The oil should not be too hot. • If it is too hot, then the Shankarpali will be over fried from outside and will stay raw from inside. • Drop the shankarpali in the oil and fry on medium heat. • Fry until shankarpali turns brown from all sides. Keep on moving at the intervals. • Shankarpali gets fried well in about 3-4 minutes. Remove it on tissue paper. Shankarpali is already. • Once shankarpali is completely cooled down, store them in air tight container or zip lock bag. • It has shelf life of about 2-3 weeks. Subscribe to my other channels Madharasrecipe /c/madhurasrecipe MadhuraRecipe Style /c/MadhurasStyle MadhuraRecipe Quick /c/MadhurasRecipeQuick Enjoy my other videos उकडीचे मोदक / Ukadiche Modak /watch/4Kuc2bzTBRKTc पंचखाद्य / Panchkhadya / Khirapat / Panch Gudkhadya /watch/wGU7GUHq3PGq7 शाही मोदक / Shahi Modak / Stuffed Coconut Modak /watch/4iuO2_2Bcc5BO वरण भात / Maharashtrian Varan Bhat /watch/8SspCeq9MP79p फोडणीचं वरण / Phodniche Varan /watch/wpHKBva4wN84K भरली ढोबळी मिरची / Stuffed Shimla Mirch /watch/8luCh-AKO0NKC बटाटा पोहे / Batata Pohe / Aloo Poha /watch/oI4nwWGI4lSIn शिरा / Sheera Recipe / Suji Ka Halwa | Perfect Desi Ghee Suji Halwa /watch/gfdc4XZl5C6lc Methichi Bhaji /watch/UPq8DsOfV_Sf8

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