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Sweet/GooD shankarpal
GooD (pronounced go-o-D) shankarpal must be another signature sweet made for Diwali in many Marathi/Konkani homes. Last year I had tried these for the first time. But then, I forgot to take pictures, so I could not post it here. I don’t make these dishes very often - once a year is also a very good number according to me, not because I don’t like them, infact I love these too much. But since they take a little bit of patience and time, I avoid even thinking about them.
Aayi makes these thinner than what I made this time, mine have become more like cookies - I just wanted to hurry up things, so I have cut them into thick pieces. Thick or thin, they just taste superb. I remember, while growing up, I used to help her cutting these. She had loads of patience, she would make these goodies often. My brother and I loved to eat them when they were still hot. Now that we both are away from home, she has stopped making these.
Here is how aayi’s shankarpal looks like. This photo was taken by my brother when aayi made these for him.
I am posting all these well in advance to Diwali so that those who want to follow these, have enough time to try these. I am sending this to Vee’s Diwali special JFI.
Ingredients:
1 cup(approx) sugar
1 cup water
3/4 cup vanaspathi ghee(dalda) - hydrogenated vegetable oil or normal ghee + oil/ghee/dalda for deep frying
4 cups(approx) maida or all purpose flour
1/2 tea spn salt
The amount of sugar given above makes these very mildly sweet. So increase it if you want to make them more sweet. I didn’t measure flour properly, so if needed, add more/less flour to make the dough. Aayi always uses dalda, which makes these very light and tasty, since I read somewhere about ghee, I mentioned that too.
Method:
Heat sugar with 3/4 cup ghee/dalda and water till the sugar and ghee/dalda melts. Take off the heat and let it cool to room temperature.
Now add salt, flour and knead it into a tight dough. Keep it aside for 30mins.
Heat dalda/ghee for deep frying (I used 1/2 dalda + 1/2 oil).
Knead the dough well. Take a big ball and roll it into a round of desired thickness (if required, dust lightly with dry flour).
Dip the edge of a knife in dry loose flour(this avoids sticking) and cut into square pieces.
Deep fry the pieces in oil till they are dark brown. Take out on a paper towel.
Allow them to cool to room temperature and then store in air tight container.
Preparation time : 2hrs
PS: This measurement makes fairly large batch of shankarpals. So if it is your first time, start with half the quantity mentioned above.
Wow! another lovely traditional sweet! and this one too has a Punjabi cousin, called shakarpara :).
November 4th, 2007 at 9:22 pmoh wow!!! I love shankarpoli….. and like u’ve said, it takes a lot of patience!!! Yours look lovely!! thanx for the recipe
November 4th, 2007 at 10:04 pmGirl, u r on the Diwali sweet making spree!! I too love sankarpali! These are so very tempting that u JUST can’t stop at one.. dozen!!!!
November 4th, 2007 at 10:44 pmKiti Go-o-d!!
November 4th, 2007 at 10:58 pmThis is something unique. Very nice. but Believe me, you can’t substitute ghee for the dalda here. It won’t give you the same taste. Dalda gives the real taste for this.Tks for sharing the recipe. Viji
Shilpa: I agree with you Viji. My mom always used dalda.
November 4th, 2007 at 11:43 pmShilpa..they look truly yummy..I don’t know when I will be able to make them though!Thankyou for posting recipe..shall try to make these.
November 5th, 2007 at 12:37 am“Preethiya Shilpa avrige Deepavaliya Shubhashayagalu”
Have loads of fun Shilpa,
November 5th, 2007 at 2:25 amAm going to miss all the fire crackers and all the sweets back home.
Best wishes
I simply love this a lot…long time since i made it…thanks for the recipe
November 5th, 2007 at 4:52 amIt’s like great puffy sweet crackers, aren’t they? I used to make it a lot in India. Never made these once I left India. Looks great Shilpa, thanks for memories!:))
November 5th, 2007 at 6:54 amLove these sweet puffed sancks. Basically I like all sweets made with Go-o-D. Thx for the recipe. Hope to try it sometime.
November 5th, 2007 at 9:34 amNever tried making god (sweet version) My mom always made the spicy and MIL the sweet, got to eat both, so never made any attempt. I have masurpak on priority one and then chiroti (as you know my son loves it) and now tukdi. Thanks for the post in advance.
November 5th, 2007 at 10:34 amHey Shilpa I made Mysore pak yesterday it came out well…didnt get lot of pores but my hubby liked it a lot…next will make Shankarpala too….:)
November 5th, 2007 at 10:45 amwhich flour is suit for this sweet.i had only a rice flour.is it possible to prepare this sweet? pls say
Shilpa: Deepa, you need to use either maida or all purpose flour. It is not prepared with rice flour.
November 5th, 2007 at 11:06 amdelicious Shilpa. MY kids and me love this!
November 5th, 2007 at 4:31 pmAfter reading the comments to this post, it looks like this is a very popular sweet that I shouldn’t deprive myself of!
November 6th, 2007 at 2:21 amThis is a very common snack made during Diwali at our place….tastes great! I think Shilpa, dalda is a better option for this recipe than ghee, as we always use dalda….results are great too. Pics are great too!Good work!
November 6th, 2007 at 3:02 amfirst it was mysore pak and now these!!! shilpa my dear, i want them all. i will be the happiest person on this planter only if someone could make these for me.
November 6th, 2007 at 10:55 amShilpa: Haha…why don’t you come to Kansas Sia? I will be happy to make them for you. I just love making them, I am not very good at eating :(.
Hi..
November 6th, 2007 at 2:57 pmSankarpale is really nice..!!
I shal sure try dis..
Happy Deepavali..!!
U Leave in Kansas.. dats nice.. even i’m in kansas..!!
Brings back fond memories; My mom along with my aunts would churn out dabbas full of these sankarpala, as well as other sweets for different ‘parab’.
These are yumm.
you should consider moving to the Boston Area. Surely there are jobs galore here
… and I would get to provide a critical taste test for these sankarpale!
Happy Deepavali to you and yours!
November 6th, 2007 at 8:17 pmNot only is the dish wonderful, your post also took me back to my childhood days in India :(( Especially the cutter part. I love to love playing with it muc to the annoyance of my aunts and mom
November 7th, 2007 at 11:40 amHi Shilpa,
December 1st, 2007 at 11:48 amI tried this recipe and came out very well.
My daughter and husband both liked it a lot.
Thanks for sharing such a nice and easy to make recipe..
Regards,
Ruchi
Thanks for recipe.
March 19th, 2008 at 9:01 amAs it’s very good diwali snacks and we can have with tea.
I have one doubt , where did u use the sugar syrup?
April 6th, 2008 at 10:06 amHi,
Can we bake them in the oven, rather than frying? If yes, for how many minutes do we bake?
Thnx
Rgds
June 6th, 2008 at 4:23 pm