Add peanuts to oil, roast them and keep them aside

Fry Shankarpali

1. Heat oil in a deep frying pan on medium flame. 2. Take a small piece of Shankarpali dough and add it to the oil to check whether it' s ready for frying. If the dough pops up and bubbles occur, you can start frying the rest of the Shankarpali. 3. Start adding Shankarpali in medium hot oil in batches. 4. Turn over the Shankarpali as one side turns golden and fry the other side. Keep them turning over occasionally. 5. Fry them until they turn dark golden brown on both sides. 6. Take them out and place them on tissue paper to remove excess oil. 7. Once they cool down, store them in a dry, airtight container.

Shelf life

Sweet Shankarpali can last for 3 to 4 weeks if stored properly in a dry, airtight container.

Besan Ladoo

Besan Ladoo is made almost across India with dierent variations in the recipe. But the core of it remains the same, which has besan or chickpea flour, sugar and Dalda or ghee.

Ingredients