Mitha Gaja / Shankarpale ~ The Diwali faraal making escapade-Part I ~

Warm up the milk till it just boils and add the sugar to it. Let them sit. ( Note: I microwaved the milk at 100% power for 1 minute and it was warm enough. The whiteness of the milk will look diluted and transparent. Do not panic, that’s ok.)

In a seperate mixing bowl, pour the ghee and fluff it with kneading action such that it becomes creamy (about 4-5 mins). (Note: I used the flat beater attachment on my Kitchen Aid stand mixer and let the mixture turn light & fluffy (~ 2-3mins). )

Once the ghee turns fluffy, add in the milk-sugar mixture and stir it a little bit.

Then, add in the flour little by little and bring it together. Knead for ~ 1 min and keep aside.

Divide in to 5-6 rounds balls and roll it 1/4 inch thick.  Cut diagonals on the roti and fry.

Fry these at medium- medium low heat (the knob of the gas range stays around 5-6 on a scale of 10). When you add it to the oil keep it at medium so that the exterior seals. Then lower the heat slightly for it to cook through and harden. (Note: At very low temperature the dough dissolves, so make sure that when you add the pieces to the oil its at medium (5 on a scale of 1-10) and then lower it to 4 when the exterior sets.)

Take them out on paper towels, let them cool and store it in air-tight containers