Sakkarpara
Sign in to saveAlso known as Sakkarpare, Shankarpali, Shakarpara
thumb|200px|alt=Savory shankarpali|Savory shankarpali in a bowl alt=Chin-chin|thumb|Home made chin-chin 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.
Key facts
- Food.name
- Shankarpali
- Food.image
- File:Shankarpali sweets mithai Western India 2012.jpg
- Food.alternate_name
- Shakkarpara, Khurma, Kurma, Laktho, Murali, Lakdi Mithai
- Food.region
- Maharashtra
- Food.national_cuisine
- Indian
- Food.course
- Snack
- Food.main_ingredient
- Milk, sugar, ghee (or butter), maida, semolina
- Food.variations
- Khurma
via Wikipedia infobox
Wikidata facts
- Image
- Shankarpali sweets mithai Western India 2012.jpg
Show 1 more fact
- Commons category
- Shankarpali
Sources (1)
via Wikidata · CC0
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Article
3 sectionsContents
- Names
- See also
- References
thumb|200px|alt=Savory shankarpali|Savory shankarpali in a bowl alt=Chin-chin|thumb|Home made chin-chin 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.
Shankarpali's variant known as khurma or laktho is also eaten in Bihar, Jharkhand, and eastern Uttar Pradesh. It is also eaten by the Indian diaspora in Fiji, Guyana, Mauritius, Suriname, Trinidad and Tobago, 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.