Shankar pali is a fried biscuits crispy fried flour melt in the mouth. It is also known as khaja or diamond cuts. These can be served as a tea time snack and keep good for 2 to 3 days
I have shared shankar pali Recipe in step by step method with a detailed picture below
In a mixing bowl add all purpose flour and a pinch of salt.
Add powdered sugar and rava/ semolina.
Now add 2 tablespoon of clarified butter 
With your finger tips rub the ghee or oil in the flour mixture and make a breadcrumbs like consistency the whole mixture when gathered should hold itself like the picture below.
Add warm milk in intervals while kneading add more milk as required.
knead to a tight dough
Divide the dough into two parts and roll each part into a circle.
Roll each dough into a circle with a knife or pizza cutter, make diamond shapes from the dough. discard the edges
Heat oil in a kadai drop the shankarpali gently in medium heat oil. gently fry the shankarpali till golden.
Remove shankarpali on absorbent paper to remove excess oil.
When cooled store the shankarpali in an air tight container or jar.
INGREDIENTS
- 2 cup maida/ plain flour
- 1/2 cup rava/ sooji/ semolina
- a pinch of salt
- 2 tablespoon clarified butter/ ghee
- oil for frying
- 1/2 cup powdered sugar
- 1/2 cup warm milk or milk as required
SIMILAR POST
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INSTRUCTIONS
- In a mixing bowl add all purpose flour and a pinch of salt.
- Add powdered sugar and Rava/ semolina.
- Now add 2 tablespoon of clarified butter
- With your finger tips rub the ghee or oil in the flour mixture and make a breadcrumbs like consistency the whole mixture when gathered should hold itself like the picture below.
- Add warm milk in intervals while kneading add more milk as required.
- knead to a tight dough
- Divide the dough into two parts and roll each part into a circle.
- Roll each dough into a circle with a knife or pizza cutter, make diamond shapes from the dough. discard the edges
- Heat oil in a kadai drop the shankarpali gently in medium heat oil. gently fry the shankarpali till golden.
- Remove shankarpali on absorbent paper to remove excess oil.
- When cooled store the shankarpali in an air tight container or jar.
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