Shankarpali

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. The name is derived from Persian 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, and Trinidad and Tobago,[5] North America, 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.

Shankarpali

Alternative names	Shakkarpara, Khurma, Kurma, Laktho, Murali, Lakdi Mithai
Course	Snack
Place of origin	Afghanistan, Bangladesh, India, Nepal, Pakistan
Main ingredients	Milk, sugar, ghee (or butter), maida, semolina
Media: Shankarpali

Savory shankarpali in a bowl

Home made chin-chin

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.

Home made chin-chin are so sweet because you do it according to your taste