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Shankarpale/Shakkarpara

I had previously shared a recipe for savoury Shankarpale. This one is the original sweet version, which is again, commonly made in Maharashtrian homes for Diwali Faraal (snacks). One may even bake these after adding a pinch of baking powder to the dough, because the dough has a lot of fat and is quite flaky like a short-crust pastry. But the recipe here is that of the traditional deep-fried Shankarpale.

Interesting story, a few years back; when I was in grad school in the US, my university used to host an International Students welcome party every Semester. Students from every country used to set up stalls where they would serve food from their country. Used to be a real treat for a food lover like me! So the first welcome party that I attended, there was a stall set up by the African Students’ Association and while I went to sample their food, guess what I found there? Shankarpale! Well, it is called Chin-chims in Africa and they are crispier as the recipe makes use of eggs. I have avoided adding eggs here, as this will be shared with family and friends for Diwali, and most people being vegetarians will not like egg to be added. But at other times, eggs are certainly a good addition to the snack.

Ingredients:

1 cup sugar;

1 cup whole fat milk;

1 cup ghee (clarified butter);

3 cups all-purpose flour (maida)

Oil for frying.

IMG_2229

Method:

  1. Heat a pot with a thick base on the stove. Add milk and sugar to it and stir continuously till the sugar has dissolved.
  2. Add the ghee to it, and keep stirring till the mixtures is emulsified properly.
  3. Now add in the flour while whisking, until the dough is almost flaky.Cover the dough and keep aside for an hour.
  4. After the dough has cooled, knead it lightly and make smaller portions of it.
  5. Roll the dough to about 3mm thickness and cut it into small square/diamond shapes. (You do not need to use oil or flour while rolling as the fat in the dough is enough to keep it from sticking to the surface.)
  6. Heat oil to a smoking temperature in a kadhai/wok and fry the shankarpale on a low flame till they turn golden brown.
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This entry was posted on October 19, 2014 by in Recipes, The Family Recipes Project and tagged , , , , .
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