Sweet Tukdi/Shankarpali (using leftover rasagulla syrup)

sweet tudki blog final1

Shankarpali or sweet tukdi is a deep fried flour cookie often made in India during Diwali (festival of lights) or any other festive occasions.  They are crisp, flaky sweet cookies (cut in diamond or square shapes) made by deep frying a sweet flour-semolina dough. And as promised in my post of Instant Rasmalai, I have come with a recipe using the leftover syrup.

Mangaloreans make a savory spicy variety of tukdi (deep fried flour diamonds) and in Maharashtra (western part of India) shankarpali, the sweet variety is more famous. Normally, sweet tukdi or shankarpali is made by adding sugar to the flour dough.  I have an easy method to make these.  As I have told in my previous posts, I love sweets, especially rasmalai or rasgullas.  I had just made a batch of instant rasmalai which uses only readymade rasgullas (cottage cheese balls in sugar syrup) and there was lot of leftover syrup. So these sweet cookies or shankarpali are made making use of this syrup.

tukdi sidefinal1

In my endeavors and experiments in cooking and baking, I try not to waste any food or ingredient and try to make use of everything in different ways.  My normal method of cooking is; see what I have in the pantry and refrigerator and try to set my menu around that.  With the syrup from the rasagullas lying in the refrigerator since a couple of days, I decided to make use of them in making my sweet tukdi or shankarpali for evening tea. So every time I make my Instant rasmalai, I make these and store them in an airtight container to enjoy with my evening tea.

With the festival season in India just beginning; we have Diwali, Ganesh Chaturthi, Gowri puja, Gokul Ashtami or Krishnashtami etc. coming up, my Easy and Instant Rasmalai and Sweet tukdi/shankarpali with the leftover syrup are the perfect sweets to make!!

Sweet Tukdi/Shankarpali (using leftover rasagulla syrup)

Ingredients

  • 1 ½ cups maida or all purpose flour
  • 2 to 3 tablespoons fine suji
  • 2 to 3 tablespoons hot ghee or clarified butter (or oil)
  • Pinch of salt
  • Sugar syrup leftover from rasgullas (after making instant rasmalai)
  • Oil for deep frying

Instructions

  1. In a mixing bowl, stir the flour, suji and salt with a whisk or spoon.
  2. Add the hot ghee and mix with fingers till the mixture resembles breadcrumbs.
  3. Add the required amount of sugar syrup to make a smooth and firm dough which holds together.
  4. Keep aside covered for about half an hour.
  5. Heat the oil for deep frying in a pan.
  6. Knead the dough again to make it soft and pliable and divide the dough into 3 parts.
  7. Take one part, dust it in flour and roll to a large disc (do not make it too thin).
  8. With a pizza cutter, pastry cutter or knife, cut the discs into diamond shapes.
  9. Gently remove the flour diamonds with a spatula and separate them.
  10. Once the oil is hot (if you drop a small piece of the dough in the hot oil, it should rise immediately) and ready, slowly slide all the cut diamonds into the hot oil (take care not to splash hot oil on yourself) and reduce the heat immediately.
  11. Fry them on medium low heat till they are crisp and golden brown (turning them often).
  12. Remove and place on paper towels to blot out the excess oil.
  13. Continue with the rest of the dough and make tukdis.
  14. Cool and serve with your evening tea or coffee or when guests arrive.
  15. Store in an airtight container.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.curryandvanilla.com/shankarpali-using-leftover-rasagulla-syrup/

Step-by-step method:

  • In a mixing bowl, stir the flour, suji and salt with a whisk or spoon. Add the hot ghee.

dry ingredients

  • Mix with fingers till the mixture resembles breadcrumbs.

crumbs

  • Add the required amount of sugar syrup to make a smooth and firm dough which holds together.

dough

  • Keep aside covered for about half an hour.
  • Heat the oil for deep frying in a pan.
  • Knead the dough again to make it soft and pliable and divide the dough into 3 parts.
  • Take one part, dust it in flour and roll to a large disc (do not make it too thin).
  • With a pizza cutter, pastry cutter or knife, cut the discs into diamond shapes.

cut tukdi

  • Gently remove the flour diamonds with a spatula and separate them.
  • Once the oil is hot (if you drop a small piece of the dough in the hot oil, it should rise immediately) and ready, slowly slide all the cut diamonds into the hot oil (take care not to splash hot oil on yourself) and reduce the heat immediately.

frying step 1

  • Fry them on medium low heat till they are crisp and golden brown (turning them often).

frying step 2

  • Remove and place on paper towels to blot out the excess oil.
  • Continue with the rest of the dough and make tukdis.
  • Cool and serve with your evening tea or coffee or when guests arrive.
  • Store in an airtight container.

Note:

  1. Take care not to overheat the oil or the crisps will burn easily.
  2. Try not to overcrowd the oil.
  3. The dough should not be soft or the tukdis will turn out soft.
  4. There is no need to add any flavor to this as the rasagulla syrup has rose essence in it.
  5. You can omit the ghee and use only oil for a totally vegan option.

Do try these and let me know how they turned out!!

One comment

Leave a Reply