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. 

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!

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

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!

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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.