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Shankarpali is strongly associated with Diwali. Just the name Shankarpali comes with all the paraphernalia, of Diwali snacks such as Chivda, Laddoo, Karanji, Chakali. Generally, Shankarpali is one of the first Diwali snacks  that will be prepared ahead of time. As kids, we used to drop few pieces in the cup of hot milk and eat them with a spoon. As we grew up the drink changed from milk to masala tea. But, even today we all enjoy eating Shankarpali dipped in tea. But what is Shankarpali?

Shankarpali or Shakarpara is originally a sweet, deep fried dry snack specially prepared during Diwali.  Variations such as savoury (Namakpara) or spicy Shankarpali are also very delicious. These are popular Diwali snack in Maharashtra, Gujarat and in Northern India as well. Some recipes suggest baking instead of deep frying but that changes the basic taste and texture of the Shankarpali.

There is a subtle difference in the way Shankarpali and Shakarparas are prepared. Shakarpara are made by deep frying the Shakarpara pieces and then soaking them into sugar syrup so that they absorb all the sweetness.  Whereas Shankarpalis are prepared by adding sugar while preparing the dough and then deep frying.

Preparation time :  10 minutes

Cooking Time : 15-20 minutes

Total Time : 30 minutes

Serves : 3-4

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