**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.