Shankarpali

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Shankarpali
Shankarpali sweets mithai Western India 2012.jpg
Alternative namesShakkarpara, Khurma, Kurma, Laktho, Murali, Lakdi Mithai
Course Snack
Place of originFlag of India.svg  India
Region or state Maharashtra
Associated cuisine Indian
Main ingredients Milk, sugar, ghee (or butter), maida, semolina
Variations Khurma
Savory shankarpali in a bowl Savory shankarpali.jpg
Savory shankarpali in a bowl
Home made chin-chin Home made Chin-chin.jpg
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. Although the dish originates out of the Marathi cuisine of Maharashtra, the name is derived from the Persian word, Shekarpareh. Shankarpali is eaten all over India, especially in Uttar Pradesh. [1]

Contents

Shankarpali's 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.

Sakkarapara - Gujarati Snack - 2.jpg

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.

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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.