1Cup Milk
1 1/2 Cup Sugar
1/2 cup melted Ghee (clarified butter)
Maida as required to make dough
Pinch of Salt
Oil to fry
Method:
Add sugar, milk and ghee in a pan,
heat it until sugar dissolve.
Let the mixture cool down completely.
Take a large bowl pour the sugar solution and keep adding maida slowly until forms a dough.
Use your hand to thoroughly.
Divide the dough into small portions.
Heat oil in a Kadai or pan.
Roll each portion into around 2mm sheet and cut the sheet in diamond or desired shape.
Fry the shankarapule in medium hot oil until become light golden brown.
Drain excess oil on paper towel and allow them cool down.
Store in airtight container.
Note: Shankarapule are soft when you take out from oil , later they become crisp when cool down.
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