Shankarpali Recipe With Cocoa: Make These Crispy Chocolatey Bites For Diwali Recipe

Directions

In a large mixing bowl, combine the all-purpose flour, cocoa powder, powdered sugar, and a pinch of salt.

Mix everything well so the cocoa powder and sugar are evenly distributed throughout the flour.

Pour the warm ghee or melted butter into the dry mixture.

Using your fingertips, rub the ghee into the flour mixture until it resembles fine breadcrumbs and holds its shape slightly when squeezed in your fist.

Gently add milk a little at a time & knead a stiff, tight dough.

Let it rest for 15 minutes.

Take one ball and roll it out on a clean surface into a thick circle or rectangle. Using a knife or a pastry cutter, slice the rolled dough vertically and diagonally to create diamond-shaped pieces.

Heat oil in the deep frying pan over medium heat. Carefully slide in a batch of chocolate shankarpali pieces

Fry on medium-low heat, stirring occasionally, for about 6 to 8 minutes until they turn crisp.

Remove them using a slotted spoon and drain excess oil on a plate lined with paper towels. Let them cool completely. Dust with powdered sugar & enjoy.

Store them in an airtight container once completely cooled. They stay fresh for up to 3 to 4 weeks.