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.

30 Comments

  1. musy November 4, 2007
  2. Ramya November 4, 2007
  3. Manasi November 4, 2007
  4. Dhana November 4, 2007
  5. Viji November 4, 2007
  6. Purnima November 5, 2007
  7. Pretty Woman November 5, 2007
  8. Easy crafts November 5, 2007
  9. Asha November 5, 2007
  10. Rina November 5, 2007
  11. Aruna November 5, 2007
  12. Deepa November 5, 2007
  13. deepa November 5, 2007
  14. Latha November 5, 2007
  15. pelicano November 6, 2007
  16. Suma November 6, 2007
  17. sia November 6, 2007
  18. Archana November 6, 2007
  19. Arun Shanbhag November 6, 2007
  20. Macadamia November 7, 2007
  21. Ruchi Gupta December 1, 2007
  22. Anjali March 19, 2008
  23. Monika April 6, 2008
  24. Nagina June 6, 2008
  25. Aparna October 29, 2008
  26. abc October 17, 2009
  27. sumana October 26, 2009
  28. urajeswari June 11, 2010
  29. nisha February 9, 2011

Leave a Reply

Your email address will not be published. Required fields are marked *