shankarpali

{{Short description|Indian sweet snack}}

{{Infobox food

| name = Shankarpali

| image = File:Shankarpali sweets mithai Western India 2012.jpg

| caption =

| alternate_name = Shakkarpara, Khurma, Kurma, Laktho, Murali, Lakdi Mithai

| country = {{Flag|India}}

| region = Maharashtra

| national_cuisine = Indian

| creator =

| course = Snack

| served =

| main_ingredient = Milk, sugar, ghee (or butter), maida, semolina

| variations = Khurma

| calories =

| other =

}}

File:Savory shankarpali.jpg

File:Home made Chin-chin.jpg

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.{{cite book|last=Sacharoff|first=Shanta|title=Flavors of India: Vegetarian Indian Cuisine|year=1996|publisher=Book Publishing Company|isbn=9781570679650|pages=[https://archive.org/details/flavorsofindiave00sach/page/n193 192] |url=https://archive.org/details/flavorsofindiave00sach |url-access=registration|quote=Flavors of India: Vegetarian Indian Cuisine Sakkarpara.}}

Shankarpali's variant known as khurma or laktho is also eaten in Bihar, Jharkhand, and eastern Uttar Pradesh.{{cite web | url=https://food.ndtv.com/food-drinks/thekua-to-parwal-ki-mithai-11-must-try-sweet-delicacies-from-bihar-2266394 | title=Thekua to Parwal Ki Mithai: 11 Must-Try Sweet Delicacies from Bihar }} It is also eaten by the Indian diaspora in Fiji,{{cite web | url=https://thatfijitaste.com/fiji-indian-lakdi-mithai/ | title=Lakdi Mithai - Fiji Indian Recipe | date=5 December 2016 }} Guyana,{{cite web | url=https://www.alicaspepperpot.com/crunchy-mithai-kurma/ | title=Kurma (Crunchy Mithai) | date=12 November 2012 }} Mauritius, Suriname, Trinidad and Tobago,{{cite web | url=https://www.simplytrinicooking.com/kurma/ | title=A Crunchy, Flaky Kurma | date=20 September 2008 }} 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.

File: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.