Shankarpala

By Chaheti Tiwari

Mar, 22nd

657

Servings

1 person

Cook Time

45 minutes

Ingredients

4 - 6

Ingredients

1 1/2 cup maida (plain flour)
1/2 cup jaggery
1 cup water
1/4 tsp. cardamom powder
1 tbsp. ghee
ghee to deep fry

Instructions

Heat the water and jaggery till all of it dissolves in the water.
Strain and cool a bit.
Mix the cardamom powder and ghee in the flour.
Knead the flour with the jaggery water
The dough should be stiff but pliable
Break into approx. 20 parts.
Knead each with palm and roll into 4" rounds. Make many tiny slits with knife or fork on each on both sides.
Keep them aside on a clean cloth for an hour or so to dry a bit.
Deep fry in hot ghee on low flame till light golden in colour.
Drain and cool for a while.
The khajas will become crisper and harder as they cool.
Store in airtight container after cooling completely.

Notes/Tips

Making time: 45 minutes Makes: 20-25 pieces

Other recipes

Rajsthani Makki Dhokla

550

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.