Shankarpali is a sweet snack which is usually made during festive occasions like Diwali in Maharashtra. Whereas we Mangalorean’s call it tukdi as it is diamond in shape. There is no major difference between the 2 just a pinch of difference and you will still have a tasty snack.
½ cup maida/all-purpose flour
3 Tablespoon sugar
2½ tsp ghee
Approx. 3 tablespoons milk
Pinch of salt
Oil or ghee to deep fry
Warm the milk and add the sugar and heat just till the sugar dissolves. There is no need of milk to boil. Mix well until the sugar dissolves completely. Let rest for 1/2 hour .Now melt the ghee and add it to the maida and sugar mix well.
Take the maida in a bowl.
Now add pinch of salt and milk little by little, knead it well and make stiff dough and keep it aside for 20 minutes.
If too hard to knead add a couple more teaspoons of milk or water, but the dough should be stiff, not soft.
Heat the oil or ghee or mix both in a pan for frying on a medium heat.
Divide the prepared dough into 2 parts. Take one part and roll it into a small poori.
Smear little ghee and fold it to half and then fold it again,
Now roll it like a Roti/chapati (not too thin nor too thick).
Cut into small square or diamond shapes.
Fry this in the hot oil until it turns golden brown on both sides.
Once it is done, remove from the oil and put it on a paper towel.
Repeat the same procedure for the remaining dough.
Biscuit tukdi is ready to relish.
You can grind a tbsp of powdered sugar and sprinkle over the shankarpali later if you like the sweet taste. We love it the way I have explained.