Shankar Pali or Shankar Pole or Thukudi

Shankar Paali, Shankar Pole, Tukudi, call it whatever, this is one such savory that can be stored for as long as a month. 

You will need:

Maida - 2.5 cups
Milk - 1/2 Cup
Ghee - 1/2 Cup melted
Sugar - 3/4 Cup
Salt to Taste
Oil to Fry

Mix Milk and Sugar in a thick bottom vessel.
Heat it until the sugar melts.
Add ghee. Leave it to cool.
Once it is warm, add maida and salt and mix it to form a dough.
Cover the dough with a wet cloth and let it rest for 15-20 mins. 


Heat oil in a deep fry pan (Kadai/Baanale) on a low flame.

Make about 6 balls from the dough.
Apply oil on a rolling board (Tip: I usually use the back of a steel eating plate and apply oil). 
Using a rolling pin, roll each ball with oil on each side (don't add flour as done while rolling chapati). The rolled base has to be very thin like a chapathi.
Use a Pizza cutter or a knife to cut the rolled patty into 1 inch strips. Cut these strips diagonally to make rombus/diamond shapes. (If these pieces are kept for a little time, they become thick as maida tends to shrink.)
Fry it in oil on a low flame. Don't let the oil smoke. Remove from oil when the shankar pale is golden. (The color will change even after removing from oil as it continues to cook).

 Skill: Easy to intermediate
 Preparation Time: 20 mins
Cooking Time: 30 - 45 mins
Makes: 100 - 150 pieces
Goes well with: Just like that

 Tips: 
(i): The dough can be rolled a little thick, the shankar paale tastes good that way too..
(ii): Always use same consistency of milk & ghee.
(iii): Sometimes cutting the rolled patty becomes a little difficult. The resting of the dough makes it easy.