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Thursday, 12 November 2015

Shakkarpare / Diwali Faral / Tea time Snack Recipe


Shankarple are the traditional Maharashtrian sweet flaky and crispy snacks made specially during Diwali festival and are essentially part of the Diwali faral. These are mildly sweet in taste and literally melt in mouth and make a perfect tea time snacks. These sweet Shankarpale also happen to be my little Bro's favourite Diwali snacks , so i chose this recipe to post on the special occasion of Bhaiduj today. Bhayyuu this one is for you :)

There are two types of Shankarpale , sweet one and the savory / Namkeen one - Namakpare.  The savory one is made fully out of Maida , i have already posted the recipe and this sweet shankarpale are made using both Suji and Maida. There is one more difference between these two shankarpale. The savory ones- Namak pare are to be fried in a oil on medium to high flame whereas , the sweet ones are to be deep fried on a low flame. This is my Mum's full proof recipe. These Shankarpale can also be baked , but taste wise fried ones are best. I always prepare them in bulk and store them in an air tight container. They remain good for 2-3 weeks provided they are left until then ! :)

Ingredients: 1 Cup =200 ml
  • 1/2 Cup Suji/ Semolina
  • 1/2 Cup Oil
  • 1/2 Cup water
  • 1/2 Cup Sugar
  • 2 1/2 - 3 Cups of Maida / Refined flour
  • Oil for deep frying the Shankarpale
Method:
  1. In a large mixing bowl take the 1/2 cup Suji and 1/2 cup Sugar and mix with 1/2 cup water and 1/2 cup refined Oil. Mix well and allow the mixture to stand for 20 minutes to half an hour. By this time sugar will dissolve completely and Semolina will also soften and swell a bit after absorbing the moisture.



    2.  After 1/2 an hour add cup by cup Maida into the mixture and mix well. Keep on mixing the maida  and kneading until a tight dough is formed.




   3.  Cover the dough and set it aside for 20 minutes. After 20 minutes, make 4-5 equal portions of the dough and roll out individual portions into thick chapatis using a rolling pin, without applying any flour.



  4.  Using as sharp knife cut the chapati into diamond shape pieces.


  5. Deep fry these pieces in small batches on a low to medium heat from both sides until golden brown in color. Do not overcrowd the frying pan . After frying each batch, raise the temperature of oil and again lower the flame and then fry the next batch. Repeat the procedure for the rest of the dough balls.




   6.   You may also roll out the dough a little more thicker and cut small squares out of them and then deep fry them. They will form layers and will obviously look thicker and brown in color. Taste wise no difference, only you have to make sure you fry them on a very low flame making sure they are evenly cooked from inside without being burnt.




  7. Remove them on a tissue paper to drain out excess oil and transfer them to airtight containers on cooling.


For more tea time savory snacks do check my posts on Baked Matri ,  Bhakarwadi ,  Sev ,  Namakpare , Baked veggie florets , Broccoli Cutlet , Baked Beetroot Cutlet , Raw Banana Cutlets 


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