Indian sweet snack
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
Savory shankarpali in a bowl 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] Bihar , Jharkhand , and eastern Uttar Pradesh .[2] Fiji ,[3] Guyana ,[4] Mauritius , Suriname , Trinidad and Tobago ,[5] 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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