Recipe credit: Archana, from the Ministry of Curry, Diwali Shankarpali recipe
- Frying oil
- Salt to taste
- Vanilla extract
- Combine equal parts ghee, milk, and sugar into a saucepan and cook on low heat, stirring until the sugar is completely dissolved. Set aside to cool.
- In a mixing bowl, combine flour, salt, and vanilla, then gradually add the cooled milk mixture to form a soft dough. Allow the dough to rest for 20 minutes.
- Divide the dough into four parts, rolling each out into a 8 – 10 inch circle. Using a knife for pizza cutter, cut the dough into 1-inch squares. Use a spatula to place the squares on a tray.
- Heat up the frying oil in a pan on medium heat. Once the oil is hot enough, use a slotted stainless steel spatula to pick up the squares and add them to the oil carefully. Wait a minute, then lower the heat to medium-low. Fry the shankarpali on medium-low heat for 2 – 3 minutes until golden brown on both sides. Remove from oil and voila — you’ve got your Diwali-ready dessert snack!