|Place of origin||Indian subcontinent|
|Region or state||Afghanistan, Pakistan, India, Bangladesh|
|Main ingredients||Milk, sugar, ghee, maida, semolina|
Shankarpali or shakkarpara is an Indian snack popular in Western India, especially in Gujarat, Maharashtra and Karnataka. 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.
- 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 shankarpali
- Fry in ghee until brown.
It is a popular snack amongst the Maharashtrian, Gujarati and Kannadiga 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.
- Gujarati: shakkarpara (શક્કરપારા)
- Marathi: shankarpali (शंकरपाळी)
- Kannada: shankarapali/shankarapoli (ಶಂಕರಪಾಳಿ, ಶಂಕರಪೋಳಿ)
- Bengali: shakerpara (সাকেরপাড়া)
- Hindi-Urdu: shakarpare (शुक्र पारे/شکر پارے)
- Sacharoff, Shanta (1996). Flavors of India: Vegetarian Indian Cuisine. Book Publishing Company. p. 192. ISBN 9781570679650.
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