Heat the milk just till it becomes warm. I have warmed up the milk in microwave. You can do it on stove top too.
Now add sugar to warm milk. Add cardamom powder.
Stir very well till sugar dissolves. We need to warm the milk just to dissolve the sugar. So do not boil the milk. Keep it aside.
Take whole wheat flour and salt in a bowl. Mix it and add 2 tablespoons of oil.
Rub it with your hand. So oil will coat the flour and make it coarse texture.
Then slowly add milk and sugar mixture.
Keep knead the dough by hand. Add some more milk and knead again till you get very stiff dough. It has to be stiff (firm) dough. If your dough is soft then it will be very sticky because of sugar. and you won’t get crispy shakkar pare.
No need to rest the dough.
Divide it into two equal portions.
And take one portion at a time and flatten it out into round disk.
Now roll it with rolling pin. You have to use more pressure than regular chapati rolling, because dough is really stiff. While you were rolling it start to break from edges.
Use your thumb and finger to seal it and roll again.
Keep sealing and rolling till you get 8-9 inch big circle or ¼ inch thick.
Cut into your desire shape diamonds or squares.
Remove it to another plate in single layer and let it dry for at least 20 minutes.
Meanwhile roll another ball and prepare shankarpali.
Heat the oil in a pan on medium-low heat. Once oil is hot add few at a time. Keep moving at intervals for even browning.
Fry till they are golden brown from both sides. then remove them to paper towel lined plate.
Fry rest of them.
Let it cool completely and then store in airtight container.
Whole wheat flour – you can substitute with all purpose flour (Maida). Or even you can use half maida and half chapati atta. But I wanted to make it little healthy so I have used whole wheat atta.
Oil – Traditionally ghee is used while making dough. If you use ghee or clarified butter, then it will absorb more oil while frying the shankarpali. So for the health purpose I have used oil. Choice is yours, you can use ghee or oil.
Dough should be firm and tight, so shakkar para will become crispy. If the dough is soft then it will be sticky. because of the sugar it becomes really sticky. So make sure that dough is firm and stiff.
Let the cut Shankarpali dry out for 20 minutes, it help to make it more crispy.