Shankarpali
 | |
| Jeneng liyané | Shakkarpara, Khurma, Kurma |
|---|---|
| Ajangan | Snack |
| Panggonan asal | Afghanistan, Bangladesh, India, Nepal, Pakistan |
| Woworan pokok | Milk, sugar, ghee, maida, semolina |
 Buku masakan: shankarpali  Médhia: shankarpali | |
Shankarpali, shakkarpara, khurma, laktho, lakdi mithai, utawa mung mithai minangka camilan manis India. Shankarpali misuwur ing India Kulon, utamane ing India sisih lor khusus Uttar Pradesh [[]]. [1] Varian India Lor sing dikenal kanthi khurma utawa laktho uga misuwur ing negara-negara kayata Bihar, Jharkhand, lan Uttar Pradesh sisih wétan. [2] . Iki uga dadi panganan sing populer ing antarane diaspora India ing Fiji, [3] Guyana, [4] lan Trinidad lan Tobago, [5] uga diasporas masing-masing ing Amerika Utara, Inggris, Australia lan Selandia Baru . Secara tradisional disenengi minangka perawatan ing Diwali . Kandhungan karbohidrat, dadi energi sing cepet. Bisa dadi legi, ora nguntungke utawa pedhes, gumantung saka cara nggawe. Shankarpali digawe saka adonan gula, ghee, maida, lan semolina .
Referensi[besut | besut sumber]
- ↑ Sacharoff, Shanta (1996). Flavors of India: Vegetarian Indian Cuisine. Book Publishing Company. kc. 192. ISBN 9781570679650.
Flavors of India: Vegetarian Indian Cuisine Sakkarpara.
- ↑ https://food.ndtv.com/food-drinks/thekua-to-parwal-ki-mithai-11-must-try-sweet-delicacies-from-bihar-2266394
- ↑ https://thatfijitaste.com/fiji-indian-lakdi-mithai/
- ↑ https://www.alicaspepperpot.com/crunchy-mithai-kurma/
- ↑ https://www.simplytrinicooking.com/kurma/