Shingdya with Coconut filling

**Kalpana Talpade runs a popular YouTube channel and hosts Pathare Prabhu pop up meals at her Mumbai home.**


Shingdya is a traditional Pathare Prabhu pastry made during Diwali festival.  It is a non oily, moderately sweet, baked dish with a relatively long shelf life.  

Serving: 25 to 30 Shingdyas.


  • Coconut, freshly scraped  2 cups
  • Sugar 1 ½  cups
  • Cashewnuts 50 gms.
  • Raisins 50 gms.
  • Cardamom powder  ½ tsp
  • Maida 400 gms.
  • Ghee1 tbsp.
  • Salt 1 pinch
  • Cornflour or Rice flour 100 gms
  • Ghee 80 gms


Knead the dough using maida, ghee, pinch of salt, water & keep aside.

To prepare Saatha or Shortening: Rub ghee in a thali with your fingertips & add corn flour till the mixture looks pale and fluffy.(Do a water test by dropping a dot of mixture in the water, if it floats on top, you have reached an ideal consistency). Divide saatha in 6 equal portions.

Divide maida dough into 6 equal parts & prepare round polis/rotis.

Heat 2 tblsp. ghee.

Take a poli, dot with melted ghee & then spread a layer of saatha evenly.  Place the 2nd & 3rd poli on top of the 1st & repeat the procedure.

Make a tight roll out of 3 polis & cut the roll into small portions or ”latya”. (approx. 12 pcs.)

Roll each cut portion like oval puris & place the coconut stuffing in the middle. Fold it in a crescent shape and seal the edges of shingdi.

You can cut the edges with a zigzag cutter or press them artistically with your fingers.

Bake them at 180 degrees C for 45 mins.

Cool the shingdi completely before storing them in an airtight container.

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