Ganesh Chaturthi: Shankarpali and Tambittu to offer my Ganapati


Wishing all my readers a very Happy Ganesh Chaturthi. Even before I have recovered from the heavy feasting we had on Krishna Janmasthami, we already have Ganesh Chaturthi here. More festivals to follow and I am looking forward to them eagerly. Festive season is here again and with good things happening in our life this year, I am all the more determined to celebrate our festivals with grandeur.

Ganesh Chaturthi is THE festival I never miss to celebrate. The festival marks the birth of Lord Ganesha. Just like many, Ganesha happens to be my favorite God too. Our childhood did revolve around listening to mythological stories woven beautifully by my paternal grandma during our bed-time.

Larger than life-like clay models of Lord Ganesha have been making rounds in market, weeks before the festival. That's good enough an hint that the festival is just round the corner. Public celebrations of the festival, tableau and processions are hugely popular with streets laced with rice bulbs, music and heavily decorated pandals that host the God for 10 odd days.

Lord Ganesh is often associated with food and is known for his fondness for sweets like modaks, laddus, karjikai and savories like chakklis, kadabu and kodbale. Every Chaturthi, we have a ritual at home of waking up early for the bath, followed by puja. An array of dishes, both sweet and savory made at home by my mom a day before the festival are offered to Lord Ganesha on this day. The celebration goes on for 11 days, hence the sweets and savories are made in large quantities so that can last long. Like every year, Modaks will be made to offer the Lord this year too. Apart from this, we have Shankarpali, Nippattu, Huri Shenga, Tambittu and Panchakajjaya to offer our Ganesha this year. Fortunately, I have my mom close by, so it's been a combined effort. I shall share the recipes for Shankarpali and Tambittu today. Nippattu shall be on another post.



3 cups all-purpose flour
1 cup sugar
1/2 cup milk
1/4 cup ghee
Pinch of salt
Oil or Ghee for deep-frying


Mix the milk, sugar and ghee in a kadhai and heat to a boil. When it is warm enough to touch add the salt followed by flour and stir well. Add the flour till it comes to a kneading consistency, good enough to form a soft dough.

Using a rolling pin, roll out the dough flat to a centimeter thick. Using a pizza-cutter cut into diamond shapes. Deep fry them in hot oil/ghee till they turn golden brown. Fry on medium low heat. High heat will result in dark brown crust on the outsides and under cooked beneath. Remove and drain on a kitchen paper.

The amount of sugar mentioned above is the right amount of sweetness we like. If you prefer it more sweeter, you may increase the amount of sugar as per your taste. The amount of flour mentioned above is an approximate number. While preparing the Shankarpalis, add in flour till it comes together to form a soft dough.

Spicy version of Shankarpali can also be made by replacing sugar with 2-3 teaspoons of chilli powder and omitting the cardamom powder. Shankarpali is a popular sweet all across the country. It's called Shakkarpare in the north while it's Shankarpali in the south. The names may differ, but the recipe is almost similar. It's pretty popular in Maharashtra and Karnataka and is often made on festivals in large quantities to offer the Lord and distribute among family and friends.



1 cup rice flour
1/4 cup hurigadale hittu (roasted bengal gram powder)
1/4 cup coarsely ground roasted peanuts
1 1/2 cup grated dry coconut
1 cup grated jaggery
1/4 cup ghee (clarified butter)
2 tsp sesame seeds


Dry roast rice in a hot pan till it turns golden. Allow it cool. Grind it with roasted chickpeas to a fine powder.

Dry roast the grated dry coconut and sesame seeds till brown and set aside.

Take ghee in a fry pan/kadai and heat it till it's hot (not smoking). Dissolve the grated jaggery in hot ghee and stir well till the jaggery melts completely and the liquid just comes to a boil.

Mix together the coarsely powdered peanuts, sesame seeds and grated coconut. Add this to the boiling jaggery ghee mixture. Add the rice and roasted chickpea powder and keep stirring till the mixture becomes like a dough to make balls. Mix well to prevent the formation of lumps. Switch off the stove. Close and keep till it cools down. Grease your hands and roll balls to make tambittu.

A little tedious it may sound, but isn't that effort required to impress your God? Tambittu is a traditional sweet dish commonly made in Karnataka household, often made to offer God during festivals. Again, these laddus stay well for a couple of weeks, so store them well in air-tight containers and they are good to go for your evening chai. You can see above we made a big batch to go for a few days.

As everyone celebrates Ganesh Chaturthi today with religious fervour, here's me wishing our Ganapati a very Happy Birthday. May Lord Ganesha shower you with success in all your endeavours. Hope this Ganesh Chaturthi brings home all the happiness, prosperity & fortune.

Jai Shri Siddhi Vinayaka


  1. I too make tambittu unde recipe.. yours looks absolutely perfect and delicious.. Happy Ganesh chaturthi to you too.. thanks for sharing :)
    Indian Cuisine

  2. Modakas and Tambittu are so traditional that we make it just once a year and that's on Vinayaka Chaturthi day. Hope you have a great day today :)

  3. Wishing you too a very happy Ganesh Chathurthi.

    Thanks for sharing the traditional dishes. They look great.

  4. Ganesh Chathurthi wishes to you too dear...

    Lovely offerings...

  5. Happy ganesh chathurthi to u and ur family...Wonderful spread, cant take my eyes from that delicious tambittu unde..

  6. Happy Ganesh Chathurthi..looks divine,nice snack recipes

  7. Ladoo os new for me ,looks yum,happy festival

  8. wow.. thats a wonderful platter to celebrate ganesh chathurthi..

  9. Looks exquisite and beautiful, tasty cuisine, I like your recipes, I read and I love and hugs.

  10. My first time your space!

    And your recipes.....

    Happy to follow you...

    Chk out my space when time permits...

    Chk out my DIWALI Event
    September - ALMONDS Event & GIVEAWAY'
    September - WWC - "Cornmeal for Breakfast"

  11. wow too good..ladoos r too good.. this ladoo recipe is somthing new to me..yummy platter..

  12. Laddoos are so new to me, lovely collection of goodies...shankarpali is in my to do list for a long time now, nice recipe ... :)
    And thank you for visiting my space, I was excited to read your comment. I came to know your lovely blog through sharmilee, since then i have been a silent reader of your blog :) Great work and collection of recipes..

  13. Thanks a lot everyone, my wishes go out to each one of you. Anu, thanks for visiting and commenting. Glad you liked my space. Sure to follow yours :)

    Raks, again thanks for being here. I was pretty impressed with your blog, good collection. :)

  14. Shankarpoli looks yummy ... My recipe for thambittu is quite different, I make it using either fine semolina or wheat flour. They look nice

  15. Happy Ganesh Chaturti.....spankarapole and tambittu looks so prefect and the click make them more perfect.....even we prepare tambittu...but completely different method..i loved ur seems bit easy....also delicious...

  16. So true Deesha and Chitraj, my mom also makes variations with tambittu recipe. At times she replaces rice flour with hurigadale (roasted channa dal) or sometimes it's wheat flour only. They still taste great!

  17. we make tambittu for shivratri. but our recipe is a bit different and could be a little difficult to make for novice cooks.
    I love shankarpoli. It is one of the easiest make ahead snacks.

  18. Happy Ganesh Chaturti. These looks so yum and i love that crispy deep fried snack... could eat those non stop :)

  19. Perfectly made delicious goodies ! Happy festivities to you n your family!

  20. Hi! I'm at work browsing your blog from my new iphone! Just wanted to say I love reading through your blog and look forward to all your posts! Carry on the fantastic work!