- Prep Time - 30 mins
- from Maida
- Laxmi Bhog Maida -1 cup
- Ghee 2 1/2 tbsp.
- Salt a pinch
- 1/4 tsp Elaichi powder
- Sugar 1/4 cup
- Water 1/4 cup
- Oil for deep frying
Cooking Directions -
- In a bowl, add the Laxmi Bhog Maida, salt, and cardamom powder and mix well.
- In a small pan, add water, ghee and sugar and allow the sugar to melt. Turn off heat and pour this over the flour mixture.
- Slowly, keep mixing to form slightly firm yet smooth dough. Knead for a good 6-8 minutes. Cover and set aside for at least 30 to 60 minutes.
- Dust the working surface with flour, Divide the kneaded dough into two portions.
- Roll the dough into a large thick circle. You can roll it into a 1/4" thick circle. You can even roll it a little thinner than 1/4".
- Use a sharp knife or a pizza cutter to cut into 1/2" width long horizontal strips. Cut these strips vertically so that you achieve diamond cuts.
- Remove each cut piece and place on a plate so that you can drop them easily into the hot oil while deep frying.
- Heat oil for deep frying in a heavy bottomed vessel. Place a small piece of dough in the hot oil and if it sizzles and comes to the surface of the oil, it is ready for deep frying.
- Reduce flame to medium, place few of the cut pieces carefully into the hot oil without overcrowding the vessel. (Fry in batches)
- Deep fry till they attain a golden brown shade. You will know they are done once the sizzling of oil stops and the biscuits attain a golden shade.
- Remove the finished shankarpali with the help of a slotted ladle and place on an absorbent paper. Once cool, place them in an airtight container.
- Alternately, you can also bake the diamond cuts by preheating the oven at 180 C for 15 minutes and bake for 15-18 minutes.
- They have a shelf life of at least 10 days to two weeks.
- If required, you can add more Laxmi Bhog Maida if the dough is too soft. If the dough is too stiff, add a tbsp or two of water and knead for a couple of minutes.