Shankarpali
maida, semolina | |
| Variations | Khurma |
|---|---|
Shankarpali, shakkarpara, murali, 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.
It is a popular snack amongst the
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
- Gujarati: shakkarpara (શક્કરપારા)
- Marathi: shankarpali (शंकरपाळी)
- Kannada: shankarapali/shankarapoli (ಶಂಕರಪಾಳಿ/ಶಂಕರಪೋಳಿ)
- Bengali: shakerpara (সাকেরপাড়া)
- 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
- Koswad
- Sanna (dish)
- List of Indian snacks
References
- 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.