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Shankarpara/Shankarpalya (Diwali Spl) : Indian Food & Cooking Recipes
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  Contributed By: Ashwini Patil
Expert Author

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• 1/2 cup ghee/ clarified butter
• 1/2 cup sugar
• 1/4 cup milk
• 2 tbsps of coarse semolina
• 3 cups all purpose flour
• Pinch of salt
• Oil
• 1 tsp Cardamom powder

Cooking Instructions
Heat ghee in a small pan on low heat. Once the ghee melts, add milk and stir well and take the pan off the heat. Now pour this mixture in a deep bowl and add powdered sugar to it mix till the sugar dissolves completely.

Once the sugar is dissolved, keep the mixture aside to cool down.

Now add maida, semolina and cardamom powder to the mixture to the quantity that it will make a nice smooth but not too soft dough. While mixing the flour I suggest take little potions each time inorder for the dough to be perfect. Remember the dough has to be smooth but not sticky.

Now cover the dough in a muslin cloth or airtight container and aside for half n hour.

After 30 mins, knead it again.
Now make a big roti. The roti shouldn’t be too thin or thick.

With use of a knife cut the roti to make small square or diamond shapes. Remove the edges if they are cracked.

Simultaneously heat oil in kadhai. Deep fry the squares in batches. Keep the gas on medium flame and fry till they are golden brown on both the sides.

Store in airtight container once the shankarpalya cool down.

Yummy tea time snack is ready.

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