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Get ready for the perfect, melt-in-your-mouth Shankarpali for Diwali Faral! In this special video, Maharashtra's number one YouTuber, MadhurasRecipe, is sharing her revolutionary recipe for Healthy Shankarpali made entirely with Wheat Flour (Atta). We're skipping the usual maida (all-purpose flour) to give you a guilt-free, yet incredibly delicious and flaky festive sweet!

This recipe is a game-changer for those looking for healthier Diwali sweets. Madhura will guide you through:

The Wheat Flour Secret: Learn the precise tips and tricks to make the Atta Shankarpali just as khuskhushit (flaky) as the traditional version, ensuring they don't turn hard.

Perfect Dough Consistency: The exact proportions and kneading technique for soft dough that yields perfectly puffed Shankarpali.

Frying Technique: How to fry them slowly to get that beautiful golden color and a long-lasting crispiness.

This Wheat Flour Shankarpali is essential for your Diwali plate, offering a wholesome alternative without sacrificing flavor. Watch the video for all of MadhurasRecipe's expert guidance to make this festive favorite flawlessly!

Ingredients:
• 1/2 cup Sugar
• 1/2 cup Milk
• 1/2 cup Ghee
• About 3 cups Wheat flour
• Oil for frying

Method:
• In a pan take sugar and milk.
• Heat up the pan and let the sugar melt.
• When sugar melts and milk becomes a little warm, turn off the
gas.
• No need to bring the milk to boil.
• Add ghee and let it melt.
• Make sure that the gas is turned off while adding ghee or milk
may get spoilt after adding ghee.
• When ghee melts completely and mixture is still hot add wheat flour.
• Add that much of wheat flour that the mixture can absorb.
• About 3 cups wheat flour is absorbed in the mixture.
• Knead stiff dough and not a soft one.
• No need to add water or milk while kneading the dough.
• If the dough is soft shankarpali may dissolve while frying.
• Transfer the dough into a bowl and rest it for just about 15-20
minutes.
• Take the dough and knead it a little again.
• If you feel the dough is too dry then add a little milk, wheat flour
and knead again.
• Take a small ball of dough and make it nice and even.
• Roll it into a thick chapatti.
• Chapatti won’t get even texture.
• Cut off the edges and cut shankarpali into any shape that you
want.
• Heat up oil in a pan over low to medium heat.
• Drop shankarpali and fry until these turn nice brown form both
sides.
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