Shankarpali
Indian sweet snack of Marathi origin, eaten on Diwali.
Shankarpali—also called shakkarpara, murali, khurma, kurma, laktho, lakdi mithai, or simply mithai—is a sweet Indian snack. Its dough is made with sugar, ghee (or butter), maida flour, and semolina. The dish comes from the Marathi cuisine of Maharashtra, but its name traces back to the Persian word *Shekarpareh*. It is enjoyed across India, particularly in Uttar Pradesh, and is traditionally eaten during Diwali. Depending on the recipe, it can be sweet, sour, or spicy.
A variant known as khurma or laktho is common in Bihar, Jharkhand, and eastern Uttar Pradesh. The snack is also popular among the Indian diaspora in Fiji, Guyana, Mauritius, Suriname, Trinidad and Tobago, the United States, Canada, the United Kingdom, Australia, and New Zealand. Shankarpali is a staple among Maharashtrian, Gujarati, and Kannadiga communities in India and has a long shelf life. It is widely sold in shops; most people buy it ready-made throughout the year and only prepare it at home for Diwali. This demand supports women who produce and market it year-round.
The snack goes by different names in various languages: in Gujarati, *shakkarpara*; Marathi, *shankarpali*; Kannada, *shankarapali* or *shankarapoli*; Bengali, *nimki*; Punjabi, *shakkarpara*; Hindi-Urdu, *shakarpare* or *khurma*; Nepali, *khurma*; in Bhojpuri, Awadhi, Maithili, and Magahi, *khurma*; in Fiji Hindi, *lakdi mithai*; in Guyanese Hindustani, *mithai*; and in Trinidadian Hindustani, *khurma*.
- origin_cuisine
- Marathi cuisine of Maharashtra
- name_derivation
- Persian word Shekarpareh
- main_ingredients
- Sugar, ghee (or butter), maida flour, semolina
- regional_variants
- Khurma or laktho in Bihar, Jharkhand, eastern Uttar Pradesh
- diaspora_presence
- Fiji, Guyana, Mauritius, Suriname, Trinidad and Tobago, United States, Canada, United Kingdom, Australia, New Zealand
- traditional_occasion
- Diwali
Quick Facts
- Country
- India
- Region
- Maharashtra
- National Cuisine
- Indian
- Course
- Snack
- Main Ingredient
- Milk, sugar, ghee (or butter), maida, semolina
- Variations
- Khurma
Facts from the source article.
Lore & Background
Shankarpali is a popular snack among the Maharashtrian, Gujarati, and Kannadiga communities in India. It has a long shelf-life and 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.
Reader's Guide
Shankarpali holds significance as a traditional Diwali snack across multiple Indian communities and the Indian diaspora. Its long shelf-life and widespread availability make it a staple sweet, while its home preparation during Diwali preserves cultural practices. The snack also supports livelihoods for women who produce and market it year-round. Variants like khurma or laktho are eaten in Bihar, Jharkhand, and eastern Uttar Pradesh, and the snack is known by many names across languages, reflecting its pan-Indian and diaspora reach. Its ability to be sweet, sour, or spicy demonstrates versatility, and its Persian-derived name highlights historical linguistic influences.
Did You Know?
- Shankarpali's name derives from the Persian word Shekarpareh.
- It is traditionally eaten on Diwali and can be sweet, sour, or spicy.
- A variant called khurma or laktho is eaten in Bihar, Jharkhand, and eastern Uttar Pradesh.
- It provides a livelihood for women who produce it throughout the year and market it.
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