Allergens in Shankarpali: milk, gluten.
Ingredients
Quantities for 25.
- 300g Maida
- 50g, fine Ravathe semolina is what gives the bite
- 150g Sugar
- 150ml Milk
- 80g, melted Ghee
- 4 pods, seeds ground Cardamomoptional
- 500ml for deep frying Neutral Oil
- a pinch Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Fry on low. This is the one rule; shankarpali browned fast is raw in the middle and goes soft the next day.
- The dough should be firm, closer to pastry than to chapati dough.
Method
- Warm the milk with the sugar until it dissolves, then cool. Stir in the melted ghee.
- Work in the flour, rava, cardamom and salt to a firm dough. Rest 20 minutes.
- Roll out 4mm thick and cut into diamonds.
- Fry on genuinely low heat, turning often, for about 8 minutes until pale gold throughout.Low and slow. If they colour in three minutes the oil is too hot.
- Drain and cool completely before storing.
Storage
Keeps 3 weeks in an airtight tin at room temperature.
Nutrition Medium estimate
One serving of Shankarpali (32 g) is about 130 calories, or 406 calories per 100 g.
Low protein: 2 g a serving, 5% of the calories
| Per serving32 g | Per 100 g | |
|---|---|---|
| Calories | 130 kcal | 406 kcal |
| Protein | 1.7 g | 5 g |
| Carbohydrate | 16.9 g | 53 g |
| of which sugars | 6.3 g | 20 g |
| Fibre | 0.4 g | 1 g |
| Fat | 6.3 g | 20 g |
| of which saturated | 2.4 g | 8 g |
| of which unsaturated | 3.5 g | 11 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · No onion no garlic recipes · Maharashtrian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.