Shankarpali

Shakkarpara

Course	Snack
Place of origin	South Asia
Region or state	India, Bangladesh, Pakistan
Main ingredients	Milk, sugar, ghee, maida, semolina
Cookbook: Shakkarpara  Media: Shakkarpara

Shankarpali or Shakkarpara or Shankarpaada is an Indian snack^[1] 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.

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.^[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 shankarpaale
6. Fry in ghee till 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.

See also

• List of Indian snacks

References

Indian dishes by region
North	Aloo gobi Baati Baingan bartha Barfi (Kaju barfi / Kaju katli) Bhatura Butter chicken Chana masala Chapati Chicken tikka Chole bhature Churma Dum Aloo Dal makhani Dopiaza Egg curry Haleem Jeera aloo Kachori Kadai Kadai chicken Kadhi Kahwah Keema Kulcha Korma Kulfi Laal maans Mattar paneer Makki di roti Mirchi Bada Mutton curry Murgh Musallam Naan Nihari Palak Paneer Pakora Paneer tikka Pasanda Raita Rajma Rogan josh Rumali roti Sai bhaji Sarson ka saag Shahi paneer Shami Kebab Tandoori chicken Paneer Tikka Masala Aloo Mutter Amritsari Papar Warian
South	Appam Aviyal Baghara baingan Benne Dose Bhajji Bisi bele bath Bonda Chicken 65 Chicken Chettinad Chakna Curd rice Dahi chutney Dopiaza Dosa Double ka meetha Fish molee Hyderabadi biryani Hyderabadi haleem Idiappam Idli Injipuli Kaalan Kanji Kerala porotta Koottu Kozhakkattai Kuzhambu Lukhmi Mirchi ka salan Murukku Mysore Pak Pachadi Paniyaram Parotta Payasam Pongal Poriyal Pulihora Puttu Rasam Rice and curry Sakinalu Sambar Sheer korma Sevai Upma Uttapam Thalassery biryani Vada
West	Akuri Basundi Bhakri Bhelpuri Bombil fry Chinese bhel Chivda Chouriço Dahi vada Dhansak Dhokla Doodhpak Handvo Kadboli Khatkhate Khandvi Khichdi Kombdi vade Kuswar Misal Misal Pav Pav bhaji Patoleo Patra ni machhi Pohe Sabudana Khichadi Sanna Sevpuri Shrikhand Solkadhi Sorpotel Thalipeeth Vada pav Veg Kolhapuri Vindaloo Xacuti
East	Alu Potala Rasa Beguni Bel Pana Bhuna Khicuhri Chakuli Pitha Cham cham Chandrakanti Charchari Chhena gaja Chhena jalebi Chhena kheeri Chhena poda Chingudi Jhola Dahi baigana Dahi Machha Jalfrezi Kati roll Luchi Machha Jhola Maachha Bihana Mathapuli Mishti Doi Ouu khatta Pakhala Pantua Pitha Prawn malai curry Rasabali Rasgulla Ras malai Sandesh Santula Sorshe Ilish
Miscellaneous	Biryani Chaat Chutney Dal Falooda Flattened rice Gulab Jamun Halwa Indian pickle Jalebi Kheer Kofta Laddu Mango pudding Panipuri Papadum Paratha Puri Qeema Roti Sindhi biryani Samosa Shankarpali Sabzi Zarda Puri Bhaji
Indian diaspora	Chicken tikka masala Fish head curry Indian Chinese cuisine Phall Nasi kandar Pasembur Roti canai
Category Commons Cookbook Food portal India portal