Shankarpali

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shankarpali
Shankarpali sweets mithai Western India 2012.jpg
Alternative names shakkapara
Course Snack
Place of origin Indian subcontinent
Region or state Afghanistan, Pakistan, India, Bangladesh
Main ingredients Milk, sugar, ghee, maida, semolina
Cookbook: shankarpali  Media: shankarpali

Shankarpali or shakkarpara is an Indian snack popular in Western India, especially in Gujarat and Maharashtra.[1] It is traditionally enjoyed as a treat on Diwali. It is rich in carbohydrates, making it an instant source of energy. It can be sweet, sour or spicy depending upon how it is made.

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.[2]

  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 chapati with a rolling pin and cut the dough into diamond-shaped shankarpali
  6. Fry in ghee until brown.
Sakkarapara - Gujarati Snack - 2.jpg

It is a popular snack amongst the Maharashtrian and Gujarati community in India and 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 women who produce it throughout the year and market it.

Names[edit]

  • Gujarati: shakkarpara (શક્કરપારા)
  • Marathi: shankarpali (शंकरपाळी)
  • Bengali: shakerpara (সাকেরপাড়া)
  • Hindi-Urdu: shakarpare (शुक्र पारे/شکر پارے)

See also[edit]

References[edit]