Plate includes

Maida, Ghee, Sugar Powder, Water

Preparation

1. Heat the milk just enough for the sugar to melt. This will reduce subsequent cooling time. 2. I like to use a glass cutting board to roll and cut the shankarpali. This makes cleanup easy and also prevents the countertops from getting scratched. 3. Do not fry the shankarpali on very high heat. Make sure each batch is slowly fried on medium-low heat to perfect golden color. Frying on high heat may result in the outsides turning brown without making the Shankarpali crisp. 4. Make sure to lower the heat when taking out the fried Shankarpali and then increase the heat to medium-high to bring up the oil temperature before adding the next batch. 5. Drain the fried shankarpali on a paper towel to remove excess oil, if any. 6. Allow the Shankarpali to cool down completely before storing them. This ensures they remain crisp for a long time.