Shankarpali

Shankarpali

Alternative names	Shakkarpara, Khurma, Kurma, Laktho, Murali, Lakdi Mithai
Course	Snack
Place of origin	Afghanistan, Bangladesh, India, Nepal, Pakistan
Main ingredients	Milk, sugar, ghee (or butter), maida, semolina
Variations	Khurma
Media: Shankarpali

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, Trinidad and Tobago,^[5] the United States, Canada, 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

• Koswad
• Sanna (dish)
• List of Indian snacks

References

This page was last edited on 5 June 2024, at 19:26