|Place of origin||India|
|Region or state||Maharashtra, Gujarat|
|Main ingredients||Milk, sugar, ghee, maida, semolina|
|Cookbook: Shakkarpara Media: Shakkarpara|
Shankarpali or Shakkarpara or Shankarpaada is an Indian snack popular in Western India, especially in Gujarat and Maharashtra. It is traditionally enjoyed as a treat on the Diwali holiday. It is rich in carbohydrates, making it an instant source of energy. In Gujarati it is called Shakkarpara (સક્કરપારા) and in Marathi it is called Shankarpali (शंकरपाळी). Taste of Sakkarpara can be sweet, sour or spicy depending upon how it is made.
- Boil the milk, and dissolve the sugar in the hot milk.
- Then add the ghee and salt and mix well.
- Remove this mixture from the fire and add maida and rawa (slightly fried) to the mix.
- Knead the dough and let it rest for 2–3 hours.
- Roll the dough into a chapati with a rolling pin and cut the dough into diamond-shaped shankarpaale
- Fry in ghee till brown.
It is a popular snack amongst the Maharashtrian and Gujarati 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 shankarpale 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.
- Sacharoff, Shanta (1996). Flavors of India: Vegetarian Indian Cuisine. Book Publishing Company. p. 192. ISBN 9781570679650.
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