|File:Shankarpali sweets mithai Western India 2012.jpg|
|Place of origin||India|
|Region or state||Maharashtra|
|Main ingredients||Milk, sugar, ghee, maida, semolina|
|16x16px Cookbook:Shankarpali 16x16px Shankarpali|
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.
- Boil the milk, and dissolve the sugar in the hot milk.
- Then add the ghee and salt and mix well.
- Remove this mixture from the fire and add maida and rawa (slightly fried) to the mix.
- Knead the dough and let it rest for 2–3 hours.
- Roll the dough into a chappatti with a rolling pin and cut the dough into diamond-shaped shankarpaale
- Fry in ghee till brown.
It is a popular snack amongst the Gujarati and Maharashrian community in India, where it is known as shakarpara. It has a long shelf life. It is widely available in shops; people usually purchase ready-made shankarpali during the year and only prepare it at home during Diwali. This provides a livelihood for ladies who produce it throughout the year and market it.
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