Shankar Poli or Shankarpali is a traditional Karnataka sweet. There are two versions of Shankar Poli – one sweet and the other salty/spicy. Here I am going to provide the recipe for sweet version of Shankar Poli. Shankar Poli can be prepared during festival seasons like Deepavali, Vijayadashami and other festivals like Ganesh Chaturthi, Ugadi too. Shankar Poli, sweet or the spicy one, can be a great tea time snack. Soon I will try to post the spicy version also.
Shankar Poli Ingredients:
- Ghee – 1/2 Cup
- Sugar – 1 and 1/2 Cup
- Milk – 1 Cup
- Salt – 1/4 tsp
- Soda – 1/2 tsp
- Maida or All Purpose flour – 2 and 1/2 Cup or more if needed
- Oil – for deep frying
Time to Prepare: 30 min
How to Make Shankar Poli or Shankarpali:
- Boil the Milk to medium heat; keep aside.
- Melt 3/4 cup Ghee in a vessel or in a pan. Add the medium hot Milk, Sugar, Salt, Baking Soda to the melted Ghee and mix well with the help of hand until the Sugar dissolves completely.
- Now slowly add the Maida or All Purpose flour in increments (do not add in one go) to the Milk-Ghee mixture and mix well with the help of hand and prepare dough like Chapati dough. No need to give rest for the dough.
- Take sufficient amount of the dough (little more amount of dough than what you would for prepare a single Chapati) and prepare a dough ball out of it. Next roll it just like you would for Chapati to about 1/4 inch thickness with a help of rolling pin. To avoid dough sticking to the rolling pin, dust Maida during rolling.
- Cut into rolled dough into diamond shape or square shape with the help of knife or pizza cutter.
- Heat Oil in a frying pan, add the cut pieces of the dough into Oil and deep fry till all the pieces turn golden brown. Repeat the steps 4 to 6 with the remaining dough.
- Remove the deep fried pieces from the Oil and drain out oil on absorbent paper towels. Now the Shankar Poli is ready. Serve once the Shankar Poli turns cool.
Transfer to an air tight container. Shankar Poli can be stored for about 15 days.