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Shankarpali

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
VariationsKhurma
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, 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.

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References

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  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.