Shankarpali

For Dough

Mix all-purpose flour and semolina in a large bowl.

Heat ghee in a small pan over high heat until very hot.

Pour the hot ghee over the flour and mix with a spoon. This process makes the shankarpali crispy and flaky.

Once the mixture is cooled slightly, mix well using your fingers.

Add powdered sugar, cardamom powder, salt and mix well.

Add water, little by little, and knead to make a slightly tight dough.

Cover the dough with a cloth and rest it for 15 minutes.

Shape to Dough

Knead the dough once again for 20 seconds and divide it into 2 parts.

Roll one part to make a 1/4 inch thick circle and keep the other part covered with the cloth.

Cut the circle into 1 inch squares using a knife. 

For Frying Shankarpali

Heat oil or ghee for frying in a pan over medium heat.

Once the ghee is hot, reduce the heat to medium-low.

Add the squares to hot ghee and fry on medium heat until nicely browned.

Keep stirring frequently while frying to ensure even browning. It will take 12-15 minutes for each batch to fry.

Drain over kitchen towel and it will crisp up once cooled.

Repeat the process with the other part of the dough as well. 

Cool the shankarpalli completely and store in an air-tight container.