Shankarpali

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Shankarpali
Shankarpali sweets mithai Western India 2012.jpg
Course Snack
Place of origin India
Region or state Maharashtra
Main ingredients Milk, sugar, ghee, maida, semolina
Cookbook:Shankarpali  Shankarpali

Shankarpali (or shankarpaale) is a snack popular in Maharashtra, India. It is traditionally enjoyed as a treat on the Diwali holiday. It is rich in carbohydrates, making it an instant source of energy.

Ingredients[edit]

Shankarpali is made from a dough of milk, sugar, ghee, maida, semolina and salt.

Preparation[edit]

The mixture is made into dough and then mechanically cut into diamond-shaped units which are deep fried in ghee or butter.[1]

  1. Boil the milk, and dissolve the sugar in the hot milk.
  2. Then add the ghee and salt and mix well.
  3. Remove this mixture from the fire and add maida and rawa (slightly fried) to the mix.
  4. Knead the dough and let it rest for 2-3 hours.
  5. Roll the dough into a chappatti with a rolling pin and cut the dough into diamond-shaped shankarpaale
  6. Fry in ghee till brown.

It is a popular snack amongst the Gujarati and Maharashrian community in India, where it is known as shakarpara. It has a long shelf life. It is widely available in shops; people usually purchase ready-made shankarpali during the year and only prepare it at home during Diwali. This provides a livelihood for ladies who produce it throughout the year and market it.

See also[edit]

References[edit]