Ingredients

• 2.5 cups - all-purpose flour
• 1/2 cup - non-dairy milk (like almond or soy)
• 1/2 cup - sugar
• 2 tbsp - vegetable oil
• 1/4 cup - rava or sooji
• 1 tsp - cardamom powder (make sure you use green cardamoms)
• A generous pinch saffron (optional)
• Oil - 4 tbsp

How to Make Saffron Shankarpali for Vegans

• Put the milk, sugar, saffron, cardamom and oil in a saucepan and heat, stirring, until the sugar is dissolved. Set aside to cool.
• Once the milk has cooled, add 1 1/2 cups of flour and stir to mix.
• Add more flour, a little at a time, until you have a smooth dough. It should not be sticky and should be pliable enough to roll.
• Wrap the dough in plastic wrap and set aside at least an hour.
• Divide the dough into four sections. Take one portion, form into a ball, and roll into a disc around 5-6 inches in diameter. You want the disc to be fairly thick.
• Using a pizza cutter, cut the disc into tiny diamond shapes, around 1 inch each. Separate the diamonds and place them on a dish, not overlapping. Continue with the remaining dough.
• Once all your shankarpalis are cut, heat the oil for frying to a temperature of around 360 degrees. You don't want the oil to be too hot or else your shankarpalis will burn outside and remain uncooked on the inside.
• Carefully place the shankarpalis in the hot oil, a few at a time, without crowding. Using a spider or a spatula, deep-fry them, stirring, until they are golden-brown. Place on paper towels or in a strainer.
• Sprinkle some powdered sugar on top of the shankarpalis, for a prettier look.
• Recipe courtesy: Holy Cow Vegan