Shankarpali, shakkarpara, murali, khurma, kurma, laktho, 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]
 | |
| Alternative names | Shakkarpara, Khurma, Kurma, Laktho, Murali, Lakdi Mithai |
|---|---|
| Course | Snack |
| Place of origin |  India |
| Region or state | Maharashtra |
| Associated cuisine | Indian |
| Main ingredients | Milk, sugar, ghee (or butter), maida, semolina |
| Variations | Khurma |
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.
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
edit- Gujarati: shakkarpara (શક્કરપારા)
- Marathi: shankarpali (शंकरपाळी)
- Kannada: shankarapali/shankarapoli (ಶಂಕರಪಾಳಿ/ಶಂಕರಪೋಳಿ)
- Bengali: nimki (নিমকি)
- 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
editReferences
edit- ^ Sacharoff, Shanta (1996). Flavors of India: Vegetarian Indian Cuisine. Book Publishing Company. pp. 192. ISBN 9781570679650.
Flavors of India: Vegetarian Indian Cuisine Sakkarpara.
- ^ "Thekua to Parwal Ki Mithai: 11 Must-Try Sweet Delicacies from Bihar".
- ^ "Lakdi Mithai - Fiji Indian Recipe". 5 December 2016.
- ^ "Kurma (Crunchy Mithai)". 12 November 2012.
- ^ "A Crunchy, Flaky Kurma". 20 September 2008.
