Shankarpala

Ingredients

1 cup water

1/3 cup sugar

1/3 cup ghee

1 1/2 cup maida (plain flour)

ghee to deep fry

Method

1.Warm the water, sugar and ghee together till sugar dissolves.

2.Add maida and knead into a soft pliable dough.

3.Divide dough into 4 parts.

4.Roll into chappatis 1/3″ thick.

5.Cut with a cookie cutter or knife into small diamond shapes.

6.Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour.

7.Deep fry in hot ghee over slow flame till light golden brown.

8.Drain well and keep aside till cool.

9.Store in clean, dry containers.

Making time: 45 minutes.

Makes: 2 1/2 cups.