Shankarpali
Alternative namesShakkarpara, Khurma, Kurma, Laktho, Murali, Lakdi Mithai
CourseSnack
Place of originAfghanistan, Bangladesh, India, Nepal, Pakistan
Main ingredientsMilk, sugar, ghee (or butter), maida, semolina
Savory shankarpali
Savory shankarpali in a bowl
Chin-chin
Home made chin-chin

Shankarpali, shakkarpara, murali, khurma, lakdi mithai, or just simply mithai is an Indian sweet snack made from a dough of sugar, ghee (or butter), maida flour, and semolina. The name is derived from Persian Shekarpareh. Shankarpali is eaten in India, especially in Uttar Pradesh.[1] Its variant known as khurma or laktho is also eaten in Bihar, Jharkhand, and eastern Uttar Pradesh.[2] It is also eaten by the Indian diaspora in Fiji,[3] Guyana,[4] Mauritius, Suriname, and Trinidad and Tobago,[5] North America, the United Kingdom, Australia and New Zealand. It is traditionally eaten on Diwali and can be sweet, sour or spicy depending upon how it is made.

It is a popular snack amongst the Maharashtrian, Gujarati and Kannadiga community in India and has a long shelf-life. It is widely available in shops; people usually purchase ready-made shankarpali during the year and only prepare it at home during Diwali. This provides a livelihood for women who produce it throughout the year and market it.

Names

  • Gujarati: shakkarpara (શક્કરપારા)
  • Marathi: shankarpali (शंकरपाळी)
  • Kannada: shankarapali/shankarapoli (ಶಂಕರಪಾಳಿ/ಶಂಕರಪೋಳಿ)
  • Bengali: shakerpara (সাকেরপাড়া)
  • Punjabi: shakkarpara (ਸ਼ੱਕਰਪਾਰਾ/شکر پارا)
  • Hindi-Urdu: shakarpare/khurma (शुक्र पारे/شکر پارے)/(खुरमा/خرمہ)
  • Nepali: khurma (खुर्मा)
  • Bhojpuri, Awadhi, Maithili, and Magahi: khurma (खुरमा)
  • Fiji Hindi: lakdi mithai (लकड़ी मिठाई)
  • Guyanese Hindustani: mithai (मिठाई/مٹھائی)
  • Trinidadian Hindustani: khurma (खुरमा/خرمہ)

See also

References

  1. ↑ Sacharoff, Shanta (1996). Flavors of India: Vegetarian Indian Cuisine. Book Publishing Company. pp. 192. ISBN 9781570679650. Flavors of India: Vegetarian Indian Cuisine Sakkarpara.
  2. ↑ "Thekua to Parwal Ki Mithai: 11 Must-Try Sweet Delicacies from Bihar".
  3. ↑ "Lakdi Mithai - Fiji Indian Recipe". 5 December 2016.
  4. ↑ "Kurma (Crunchy Mithai)". 12 November 2012.
  5. ↑ "A Crunchy, Flaky Kurma". 20 September 2008.
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