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Saffron Shankarpali

Course: Desserts
Cuisine: Indian
Author: Vaishali Honawar

Ingredients

  • 1 1/2 to 2 1//2 cups all-purpose flour
  • 1/2 cup non-dairy milk like almond or soy
  • 1/2 cup sugar
  • 2 tbsp vegetable oil
  • 1/4 cup rava or sooji
  • 1 tsp cardamom powder (make sure you use green cardamoms)
  • A generous pinch saffron (optional)
  • Oil for deep-frying

Instructions

  • Put the milk, sugar, saffron, cardamom and oil in a saucepan and heat, stirring, until the sugar is dissolved. Set aside to cool.
  • Once the milk has cooled, add 1 1/2 cups of flour and stir to mix.
  • Add more flour, a little at a time, until you have a smooth dough. It should not be sticky and should be pliable enough to roll.
  • Wrap the dough in plastic wrap and set aside at least an hour.
  • Divide the dough into four sections. Take one portion, form into a ball, and roll into a disc around 5-6 inches in diameter. You want the disc to be fairly thick.
  • Using a pizza cutter, cut the disc into tiny diamond shapes, around 1 inch each. Separate the diamonds and place them on a dish, not overlapping. Continue with the remaining dough.
  • Once all your shankarpalis are cut, heat the oil for frying to a temperature of around 360 degrees. You don't want the oil to be too hot or else your shankarpalis will burn outside and remain uncooked on the inside.
  • Carefully place the shankarpalis in the hot oil, a few at a time, without crowding. Using a spider or a spatula, deep-fry them, stirring, until they are golden-brown. Place on paper towels or in a strainer.
  • Sprinkle some powdered sugar on top of the shankarpalis, for a prettier look.