Shankarpali

Shankarpali or shakkarpara is an Indian snack popular in Western India, especially in Gujarat, Maharashtra and Karnataka.[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.

shankarpali
Alternative namesShakkapara
CourseSnack
Place of originIndian subcontinent
Region or stateAfghanistan, Pakistan, India, Bangladesh
Main ingredientsMilk, sugar, ghee, maida, semolina

Ingredients

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

Preparation

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.

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.

Names

  • Gujarati: shakkarpara (શક્કરપારા)
  • Marathi: shankarpali (शंकरपाळी)
  • Kannada: shankarapali/shankarapoli (ಶಂಕರಪಾಳಿ, ಶಂಕರಪೋಳಿ)
  • Bengali: shakerpara (সাকেরপাড়া)
  • Hindi-Urdu: shakarpare (शुक्र पारे/شکر پارے)
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See also

  • List of Indian snacks

References

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