Wednesday, October 30, 2013

Shankarpalli / Shakkarpare

Every time I make Shankarpalli, I am reminded of my friend L's mother. Auntie shared her recipe with me and encouraged me to try it her way. I remember, I had made some and took it to her for her verdict. Auntie is a very good cook and took pride and pleasure in preparing different and new dishes. She could turn the simplest of meals to the tastiest, with her koshimbirs, thechas and chutneys. Auntie would cook up quite a faraal spread for Diwali - chivda, ladoo, coconut barfi, kaju katli, chakli, shankarpalli and she would ply L and me with all these goodies and we would happily stuff ourselves. This year, they will be in Mumbai during Diwali but since I am not going there I will miss them. This is Shankarpalli goes to Auntie. 
Milk - 1/2 cup
Sugar - 1/2 cup
Ghee - 1/2 cup
Maida / All purpose flour - as required
Oil for frying
In a pan heat milk and add the sugar and mix in. Add the ghee and stir till it is melted and mixed. Take off the heat and keep to cool. The milk will curdle and it is normal. When it has cooled down, add the maida little by little and make a soft dough. Make balls of dough and keep covered in a container. Roll out each ball of dough into square / rectangle shaped chapati. It should be slightly thicker than normal chapati (not phulka). Place this on the back of a plate and cut into square / diamond shaped pieces. Once two such chapatis are made and cut into squares, start the frying. And then roll and cut parallely with the frying.
Heat oil in a kadai on medium high. When hot, reduce the heat and slowly slide the pieces into the oil for frying. Fry till the pieces are light golden then scoop it onto paper towels to drain off the excess oil. Store in an air tight container.  
Today, when the milk and ghee mix was cooling, I started prepping my lunch, a potato and beet salad. That's when the idea of adding grated beets came to me, so I took one portion of the dough and added the beet and kneaded again. After that continue with the steps of rolling and cutting and frying. The beets give the fried shankarpalli a red hue but it was negligible if browned when frying.
Beet Shankarpalli

This recipe for Shankarpalli / Shakkarpare is going to these events :
-  "Diwali Special" hosted by gayathriscookspot.
-  "Diwali Bash 2013" hosted by cooksjoy.
-  "Diwali Delicacies Event" jointly hosted by priyaeasyntastyrecipes & spicytreats
"Spotlight: Festival Treats" hosted by cuisinedelights

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