Everyone has a childhood favorite snack, that they could munch on endlessly. For me, that snack is Shakarpara! Every time I visit India or receive a care package from home, these are always on my list!
Shakarpara or Shankarpali (or shankarpaale) is a snack popular in Maharashtra, India. It is traditionally enjoyed as a treat on the Diwali holiday. It is rich in carbohydrates, making it an instant source of energy.[Source: wikipedia] They have a long shelf life and are usually made a few days before Diwali in India and stored in air-tight containers.
Traditionally, they are deep fried, but here I have tried to make a baked version of these to avoid the frying! No doubt the deep fried ones taste better, but these are almost as good as them 🙂
Adapted: This recipe is originally from Chef Sanjeev Kapoor, but unfortunately I couldn’t find the original link!
Hope you enjoy it! Happy Dhanteras
- 1/2 cup Wheat ﬂour
- 34 cup All purpose ﬂour
- 1/2 cup Clariﬁed butter [ghee]
- 5 tablespoons Powdered Sugar
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Cardamom powder
- 1/2 teaspoon crushed Fennel seeds
Preparing the dough:
- Mix all the ingredients and make a soft dough using cold water. Cover the dough and leave it to set for 30 mins. Pinch the dough into 5 balls and then roll each ball one at a time into 0.5 cm thick round sheet[use flour dust to ease the rolling process].
- Using knife or pizza cutter cut the sheet into the form of diamond and place it
in a over greased baking tray. Repeat the same process with other dough balls.
- Bake in the preheated oven for 15 minutes at 350 Fahrenheit. These cookies cook very fast. Keep an eye on them else they turn brown. Cool them and store in airtight container.