Gari Gari Shankarpali | Sweet Crispy Fritters

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Shankarpali is a great tea time snack. A little sweetish with a wee bit of salt makes this a perfect sweet cum savory to munch on anytime of the day. It can be stored at room temperature for 2-3 weeks. You can pack it for picnics or munch on while watching movies. Here is the simple and easy recipe to make these crispy shankarpalis.

Ingredients:

Maida/All Purpose Flour: 4 cups
Clarified Butter/Ghee: 3/4 cup
Sugar: 1 cup
Water: 1 cup
Salt: 1/2 tsp
Baking Soda: 1/4 tsp

Method:

1. Heat Sugar, ghee and water in a pan until the sugar melts completely. Turn off the flame and let it cool down completely.

2. Mix in flour, salt and baking soda and add the cooled water part by part and start kneading the flour. Make a thick dough. Adjust the quantity of flour if the dough is soft. Cover the dough and keep it for one hour.

3. Roll a lemon sized dough into 1/2 cm thick sheet and cut it into diamond shaped pieces. Deep fry in hot oil on medium flame until golden brown color.

4. Remove on absorbent paper towel and store in the airtight jar. You can store it for 15 days at room temperature. I wonder who's going to leave them for 15 days ;-)

Notes:
1.Keep the flame on medium always to evenly fry the shankarpali.

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Ghee Rice

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Clarified butter or ghee rice is a very popular one pot rice dish. Rice grains roasted in ghee along with whole spices, cashew and raisins gives it a very unique taste. In coastal Karnataka it's usually served with spicy meat curries like chicken ghee roast, mutton korma or any other chicken curry. It also goes well with potato or any veg curry.

Ingredients:

Long grained rice: 2 cups

Ghee (clarified butter): 1/2 cup

Onion: 1 medium

Green chilli:1 (optional)

Green Cardamom: 3-4

Cloves : 3

Cinnamon : 1 inch sticks 2

Cashews : 10-12

Raisins : 2 tbsp

Lemon juice : 1/2 lemon

Salt to taste

Water: 4 cups

Method:

1. Wash and soak the rice in enough water for 30 mins. Drain water and keep aside until needed.

2. Slice onion and slit green chilli and keep aside.

3. In a nonstick pan heat ghee and fry cashew and raisins for 30 seconds.

4. Add cardamoms, cinnamon and clove and sauté until the ghee becomes aromatic.

5. Add sliced onion and green chilli and sauté until the onions turn golden brown.

6. Add soaked rice and fry until all the rice grains are covered with ghee and get roasted, it takes about 2-3 mins.

7. Add 4 cups of hot water, salt and lemon juice and mix well. Lemon juice helps to keep the grains separate.

8. Cover with lid and cook until the rice is done.

9. Serve hot with spicy curry of your choice.

Notes:

1. You can cook it directly in pressure cooker, in that case add 3.5 cups water and turn off after 2 whistles.

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