Shankarpale

Shankarpale

Ingredients:
¼ cup Milk
¼ cup Pure Ghee
¼ cup Sugar
Approximately 1 & ½ cup Maida (All purpose Flour)
Oil or Ghee for deep frying

Method:
1) In a saucepan, add Milk and Sugar. Heat the mixture until sugar melts. (please read the tips) Remove from the heat and let it cool down a bit.
2) Heat ghee into a tadka pan. Take 1/2 of the  maida into a mixing bowl. Add hot ghee over it. Add warm milk and sugar mixture and knead to a medium consistency dough. Also add the remaining maida little at time, so that it you will get perfect consistency.
3) After 20 minutes, knead it again. Divide into 2 inch round balls. Sprinkle little dry Maida Flour on your work surface and roll out dough ball to round and thin circle.
Cut it into diamond shape and deep fry in oil or Pure ghee.

Tips:
1) If you boil milk and ghee together, it might curdle the milk. Hence, boil only milk and sugar. Once sugar is melted, turn the heat off. Heat ghee into a separate pan. Add hot ghee in maida. When milk becomes warm, add it to the maida and knead.
2) Whenever I made shankarpale in US, I used to heat ghee, sugar and milk together. I never had problem of spoiled milk. May be, it is because of processed milk. But in India, if the milk is unprocessed, the milk may curdle after boiling it with ghee.
2) You may use water instead of milk. In that case, you can boil sugar, water and ghee together. Once sugar is melted, keep the mixture aside to cool down a bit. When mixture is warm add it to the maida and knead.