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Easy Sweet Tukdi/Shankarpali (with leftover gulab jamun or rasgulla sugar syrup)

Nov-05-2017
Vanitha Bhat
30 minutes
Prep Time
15 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Easy Sweet Tukdi/Shankarpali (with leftover gulab jamun or rasgulla sugar syrup) RECIPE

Crispy, crunchy shankarpali using leftover gulab jamun or rasgulla syrup.

Recipe Tags

  • Veg
  • Easy
  • Indian
  • Snacks

Ingredients Serving: 6

  1. 1 ½ cups maida or all purpose flour
  2. 2 to 3 tablespoons fine suji
  3. 2 to 3 tablespoons hot ghee or clarified butter (or oil)
  4. Pinch of salt
  5. Sugar syrup leftover from rasgullas or gulab jamuns
  6. Oil for deep frying

Instructions

  1. In a mixing bowl, stir the flour, suji and salt with a whisk or spoon. Add the hot ghee and mix with fingers till the mixture resembles breadcrumbs.
  2. Add the required amount of sugar syrup to make a smooth and firm dough which holds together. Keep aside covered for about half an hour.
  3. 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.
  4. 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. Gently remove the flour diamonds with a spatula and separate them.
  5. 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 and reduce the heat immediately.
  6. Fry them on medium low heat till they are crisp and golden brown (turning them often). Remove and place on paper towels to blot out the excess oil.
  7. Continue with the rest of the dough and make tukdis. Cool and serve with your evening tea or coffee. Store in an airtight container.

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Amrisha Vohra
Nov-08-2017
Amrisha Vohra   Nov-08-2017

Nice one.

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