Shankarpali or Shakarpara is a very easy to make cornbread and a popular Indian candy celebration during Holi and Diwali.

shankarpali

Wishing all my dear readers a very happy and colorful HEA! Yesterday I made shankarpali aka shakarpara, a very popular sweet dough made from flour or maida, sugar, ghee and cardamom powder. It is made all over the country and has a different name depending on the region. These include sweet Maida biscuits called shankarpali in Maharashtra, shakarpara in Gujarat, sweet tukdi in parts of North India, kalakala in Tamil Nadu and teepi in Andhra. The Shakarpara is a must-have snack for festivals like Holi and Diwali. I love the simplicity of these diamond shaped cookies with the flavor and richness of ghee and cardamom.

When I was young, Maida cookies were our usual after-school snack, sweet or savory. I blogged about Maida’s yummy cookies. My son Nehal likes both the sweet and the spicy version. They are so easy to make and you won’t believe how few ingredients there are. This sweet shakarpara is so addictive you’ll chew on it like there’s no tomorrow.

 

Cornbread dough – sweet squares cut, ready to bake

Tips for crisp and flaky shankarpali or shakarpara

These are two methods you can follow to make a shankarpali recipe. One method is to put all the ingredients in a bowl and knead them into a firm but smooth dough. With this method, you can use powdered sugar instead of granulated sugar. Another method is to gently heat the water, sugar and ghee until the sugar is dissolved. This hot sugar mixture is added to the dry ingredients and kneaded into a dough. I use the latter method because it ensures that the ingredients are mixed homogeneously.

Rich ghee is a special ingredient that gives Shankarpali a delicious taste. Not to mention that he is responsible for shankarpali, a flaky but crispy product. You can also use mild butter or oil if you don’t have ghee on hand. Ghee, combined with cardamom powder, gives a delicious aroma and taste of hazelnut. Let the dough rest for at least half an hour to an hour before spreading it out and cutting it into diamond-shaped slices. As for the thickness of the cut diamonds, it can be thick or thin depending on your preference. I like to roll them a little thicker, as shakarpara have a nice flaky texture when fried on low heat.

Maida’s sweet cookies

Fry the shankarpali on low heat until deliciously crispy, which improves the texture of the cornbread biscuit. Because we added sugar, they will be darker than spicy cut diamonds.

A snack suitable for children and also popular with adults as a snack. Try it if you haven’t already.

shakarpara

how to make a shankarpali or shakarapara

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