Khari Shankarpali Recipe

Khari Shankarpali is a popular Indian snack that is crispy and sweet. It is commonly made during festivals like Diwali. Here's a recipe for Khari Shankarpali:

Ingredients:

- 2 cups all-purpose flour (maida)

- 1/2 cup semolina (sooji/rava)

- 1/2 cup powdered sugar

- 1/4 teaspoon salt

- 1/2 teaspoon cardamom powder

- 4 tablespoons ghee or clarified butter

- Oil for deep frying

- Water as needed

Instructions:

1. In a large mixing bowl, combine the all-purpose flour, semolina, powdered sugar, salt, and cardamom powder. Mix well.

2. Add the ghee to the dry ingredients and rub it in with your fingers until the mixture resembles bread crumbs.

3. Gradually add water, a little at a time, and knead the mixture to form a stiff dough. The dough should not be too soft or too hard. Adjust the amount of water as needed.

4. Once the dough is ready, cover it with a damp cloth and let it rest for about 15-20 minutes.

5. After resting, divide the dough into small portions. Take one portion at a time and roll it out into a thin sheet, about 1/4 inch thick.

6. Use a knife or a pizza cutter to cut the rolled-out dough into small diamond or square-shaped pieces. Repeat the process with the remaining dough portions.

7. Heat oil in a deep pan or kadai for deep frying. Once the oil is hot, carefully drop a few pieces of the cut dough into the hot oil. Fry them on medium heat until they turn golden brown and crispy.

8. Remove the fried Shankarpali from the oil using a slotted spoon and drain them on a kitchen towel to remove excess oil. Repeat the frying process with the remaining dough.

9. Allow the Shankarpali to cool completely. They will become more crispy as they cool down.

10. Once cooled, store the Khari Shankarpali in an airtight container. They can be enjoyed for several days.

That's it! Your delicious Khari Shankarpali is ready to be served. Enjoy this crispy and sweet snack with your family and friends during festivals or as a tea-time treat.