Shankarpali, shakkarpara, murali, khurma, lakdi mithai, or just simply mithai is an Indian sweet snack made from a dough of sugar, ghee (orbutter), 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.
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| Alternative names | Shakkarpara, Khurma, Kurma, Laktho, Murali, Lakdi Mithai |
|---|---|
| Course | Snack |
| Place of origin | Afghanistan, Bangladesh, India, Nepal, Pakistan |
| Main ingredients | Milk, sugar, ghee (orbutter), maida, semolina |
| Variations | Khurma |
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.
Flavors of India: Vegetarian Indian Cuisine Sakkarpara.
