Shankar Pale is a Maharashtrian sweet usually prepared during the Festival of Lights – Diwali. It could be eaten as a light brunch which could be easily stored in an airtight container for days.
Ingredients:
Around 500gms maida or as required,
1 cup ghee/vanaspati (butter),
1 cup sugar,
1 cup milk,
Vanaspati for frying.
Method:
Dissolve sugar in milk. In a large flat bowl(parat) take the vanaspati and with your palm, whisk it well for some time; to get a consistency of homemade butter. Once it softens, mix the milk and sugar mixture and add maida slowly, little at a time and knead dough like we make for puris. Add maida only enough to form the dough. Cover this dough with a moist muslin cloth and keep it aside for 1 hour. Then make small balls of this dough and using the rolling pin roll big rotis, not too thin and not too thick, a little thicker than rotis. Now cut shankar pale out of this roti, give square, rectangle or the usual rhombus shape. Heat vanaspati in a kadhai (wok) on a medium flame and fry shankar pale at a light brown colour. Let them cool at room temperature and then only store them in an airtight container.