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Shakkarpara | Shankarpali | Sweet Pillow Chips - any time Snack! Diwali Special!

Shakkarpara | Shankarpali or as my nephew fondly calls them - "Sweet Pillow Chips" is a must for Diwali! This is the only time when we consume Maida without the Guilt factor! This is a Maharashtrian specialty. 

Shakkarpara | Shankarpali | Sweet Pillow Chips

During Diwali when we exchange Diwali Sweets and Savouries with friends and neighbours, shakkarpara is definitely a common element though in varied forms. The same shakkarpara can be made with gur | jaggery syrup and is called as Gurpara or these are prepared first sans the sugar and then dunked in sugar syrup. As the sugar syrup dries out, it leaves a white coating on these! Appa says the latter form of dunking in sugar syrup is how he remembers his father, Pattappa used to make for Diwali!

Shakkarpara | Shankarpali | Sweet Pillow Chips

This year Amma decided to make the Maharashtrian way of making Shakkarpara!

INGREDIENTS

1 cup Maida | Refined Flour
1/4 cup Powdered Sugar
less than 1/2 cup Milk, warm
A pinch Cooking Soda
1 tblsp Homemade Ghee | Clarified Butter
1 tblsp White Til | Sesame Seeds
1/4 tsp Elaichi | Cardamom Powder
Oil, for deep frying

Shakkarpara | Shankarpali | Sweet Pillow Chips

METHOD
  • In a mixing bowl sieve maida and cooking soda.
  • Add powdered sugar, white til, elaichi powder and ghee. Rub the flour with the tip of your fingers.
  • Add warm milk, in stages and knead to a soft roti like dough. Keep aside to rest for 10 minutes.
  • After dough has rested, knead again for 2 minutes.
  • Make lemon size equal portions of the dough.
  • Roll one portion to a thick roti. With a sharp knife gently cut the roti in desired shape to get small pieces. 
  • In a wide bottomed kadhai, heat oil. Add a small portion of the dough into the batter and if it rises up immediately, the oil is ready.
  • Reduce the flame to low and gently add the cut pieces into the oil and with a slotted ladle separate one piece from the other.
  • After a minute, turn each shakkarpara so that they cook well from both sides and become crisp.
  • Once they turn to golden brown colour, remove with a slotted ladle on to an absorbent paper to drain excess oil.
  • Once Shakkarparas come to room temperature, store them in a n air tight container!
Shakkarpara | Shankarpali | Sweet Pillow Chips




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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.
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