Shankarpali facts for kids
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| Alternative names | Shakkarpara, Khurma, Kurma, Laktho, Murali, Lakdi Mithai |
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| Course | Snack |
| Place of origin | Afghanistan, Bangladesh, India, Nepal, Pakistan |
| Main ingredients | Milk, sugar, ghee, maida, semolina |
Shankarpali is a yummy Indian sweet snack. It has many names like shakkarpara, murali, khurma, lakdi mithai, or just mithai. The name "Shankarpali" comes from an old Persian word.
This snack is very popular in Western India. You can also find it in North India, especially in Uttar Pradesh. A version called khurma or laktho is popular in Bihar and Jharkhand too. People of Indian origin living in other countries, like Fiji, Guyana, and Trinidad and Tobago, also love it. They enjoy it in places like North America, the United Kingdom, Australia, and New Zealand.
Shankarpali is a special treat often eaten during Diwali. Diwali is a big festival of lights in India. This snack is full of carbohydrates, which give you quick energy. It can be sweet, a little sour, or even spicy. It all depends on how it's made!
What's in Shankarpali?
Shankarpali is made from a simple dough. The main things you need are:
How to Make Shankarpali
Making Shankarpali involves a few steps. First, the ingredients are mixed to form a dough. Then, the dough is cut into small diamond shapes. Finally, these pieces are deep-fried until they are golden brown.
Here are the steps to make it:
- Boil some milk and mix sugar into the hot milk until it dissolves.
- Add ghee and a pinch of salt to this mixture. Stir it well.
- Take the mixture off the heat. Now, add maida flour and rawa (which is semolina that has been lightly fried).
- Knead the dough until it's smooth. Let it rest for about 2 to 3 hours. This makes the dough soft.
- Roll the dough flat, like a thin bread called a chapati. Use a rolling pin for this.
- Cut the flat dough into small diamond shapes. These are your shankarpali pieces!
- Fry the pieces in ghee until they turn a nice brown color.
This snack is a favorite among the Maharashtrian, Gujarati, and Kannadiga communities in India. It's great because it stays fresh for a long time. Many people buy ready-made Shankarpali from shops all year. But during Diwali, many families like to make it fresh at home. Making Shankarpali also helps women who produce it for sale throughout the year.
