Sweet Shankarpali

In time for Diwali this super easy and ever popular snack. We had it often - not just during Diwali when we were growing up...sometimes sweet and sometimes the savoury variety (recipe to follow).

1 cup milk
1 cup ghee
1 1/4 cup sugar
5 cups All Purpose flour (approx)
Flour for dusting
ghee for deep frying
pinch of salt.


heat together - milk, sugar and ghee - till the sugar completely dissolves in the milk. Pour this mixture into a large bowl add a pinch of salt and slowly add the flour incorporating it into the liquid. Keep adding flour till it forms a soft dough. It usually takes about 5 cups of flour- but maybe more or less depending on how warm your milk is, or how humid it is that day.

Heat ghee for deep frying.
Roll out the dough onto the counter - medium thickness - and cut into squares. Deep fry the squares -on moderate heat - till golden brown.

This snack really doesn't take too much time or effort to prepare. Just make sure you fry the shankarpalis on moderate heat or the outside will be brown before the inside cooks through.

Happy Diwali.

Appetizers - Butterflied Prawns

This is a fun fun companion to any kind of alcohol - especially if the cook is imbibing!

25 Large prawns ( peeled, with tails left on and slit down the back and vein removed)
2 eggs ( beaten, add salt and garlic powder)
1/2 cup of all purpose flour
1/2 cup of bread crumbs
salt, pepper, garlic powder, oil for deep frying

wash, peel, de-vein, butterfly and pat dry the prawns.
beat the eggs with salt and some garlic powder
Mix flour, bread crumbs, salt, pepper and garlic powder

Heat oil.

Dip the prawn in the egg mixture then in the flour mixture and coat them thoroughly. Deep fry on moderate heat for about 2 minutes. Drain on paper towels and serve with a sweet chili dipping sauce and some finely chopped cabbage and carrots for garnish.