ना तेलात विरघळणार ना तेलकट होणार खुसखुशीत शंकरपाळ्या | Shankarpali | जुन्या आठवणी Old Memories

This video provides a step-by-step guide to making crispy, non-greasy Shankarpali (a popular Indian sweet snack). Ingredients & Preparation Sweetened Milk Mixture: Dissolve 1 cup of powdered sugar into 1 cup of warm milk. Add 1 cup of melted Dalda (vegetable shortening) or ghee to the mixture (0:00–1:04). Dough: In a bowl, take 6 cups of refined flour (maida). Gradually add the prepared warm liquid mixture to the flour to knead a firm dough. Do not make it too thin. Allow the dough to rest for 15–20 minutes covered (1:07–2:21). Shaping & Frying Rolling: Take a portion of the dough and roll it out on a board to a medium thickness (like a thick chapati). You do not need to use extra flour for dusting (2:26–2:55). Cutting: Trim the uneven edges and cut the rolled dough into your preferred shape, such as small squares or diamonds, using a knife or a cutter (2:55–3:51). Frying: Heat oil in a pan over medium heat. Fry the pieces in small batches. Use a slotted spoon (jhara) to place them gently into the oil to avoid splashes. Stir them occasionally so they fry evenly (3:54–5:53). Finishing Remove them from the oil once they reach a golden-brown color. Note that they will darken slightly as they cool down, so do not over-fry them (5:56–7:01).