Shankar palli or kulkul
Shankar palli or kulkul
Ingredients:
All purpose flour (maida) : 5 cups
Rava : 1/2 cup
Sugar : 1 cup
Coconut milk or dairy milk : 1 & 1/2 cup
Ghee : 1/2 cup
Baking soda : 1/4 tsp
Salt : to taste
Oil : for deep frying
Procedure :
Grind the coconut ( 1 & 1/2 cup grated coconut using 1 & 1/4 cup water in two batches for making two extracts). Mix the sugar into the milk and soak rava in it and keep aside for half an hour.
Mix flour, baking soda and salt. Then melt the ghee and add it to the flour and massage it well between your fingers.
Add the soaked rava and the sugar mixture into the flour and mix it well using a fork.
Then knead a dough, not too soft nor too hard. If required add the third extract of coconut milk while kneading. Allow the dough to rest for 15 - 20 minutes.
Take a pulm size portion of the dough and roll it out on a rolling pan into a disc about 2 mm thickness. Then transfer it into a plate or any other portable flat surface and cut it into diamonds or any other desired shapes.
Heat oil in a deep frying pan and slowly and carefully put the pieces one by one inside and deep fry them in batches over a low flame till golden brown for about 10 - 12 minutes. Keep flipping in between so that they are cooked evenly.
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