Course Snack Place of origin India Serving temperature Room Temperature | Type of dish Snack Region Maharashtra | |
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Region or state India, Bangladesh, Pakistan Main ingredients Milk, Sugar, Ghee, Maida, Semolina Similar Chakli, Sugar, Namak para, Bombay mix, Maida flour | ||
Shankarpali shakkar para diwali faral recipe by archana sweet indian snacks in marathi
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), in Marathi it is called Shankarpali (शंकरपाळी), in Bengali it is called Shakerpara (সাকেরপাড়া), in Urdu-Hindi it is called Shakarpare (शुक्र पारे/شکر پارے). The taste of Shakerpara can be sweet, sour or spicy depending upon how it is made.
Contents
- Shankarpali shakkar para diwali faral recipe by archana sweet indian snacks in marathi
- Shakkar para shankarpali indian tea time snacks sweet snacks recipe by ruchi bharani
- Ingredients
- Preparation
- References
Shakkar para shankarpali indian tea time snacks sweet snacks recipe by ruchi bharani
Ingredients
Shankarpali is made from a dough of milk, 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.
- 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 until brown.
It is a popular snack amongst the Maharashtrian and Gujarati community in India, where it is known as shankarpali or 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.
