Maas ko Daal - (कालो मास को दाल)

Jhaaneko Kaalo Maas ko Daal - (झानेको कालो मास को दाल)

Maas ko Daal, or black gram beans, need little introduction in Nepali cuisine. They are among the most loved type of daal, considered flavorful, satisfying, and extremely nutritious. Maas ko daal differ from other daals in that they are cooked in an iron pot (falaam ko tapke - फलाम को ताप्के). When simmered in this pot, the daal transform into deep black color with rich flavor. Jhaneko (झानेको), simply means adding more flavor to the cooked dishes. In this process, the oil or the clarified butter (gheu) is heated separately in a pan with several spices & herbs. It is cooked until the spices release distinct aroma and turn few shades darker, then the entire content is poured in the prepared dish. The preferred combination of spices for Maas ko daal is jimbu (Himalayan herb), whole dried red chilies, asafetida and fresh garlic to create an authentic taste.

The Black gram is highly prized pulse corp grown all over warm temperature and sub-tropical temperature area of Nepal. 

Botanical  Name -  Phaseolous mungo L., Vigna Mungo

Black gram Common names - They are also known as Urad Daal, Urad Beans, Black Lentil or Maas ko Daal.  The  seed color of Maas varies according to types. The types with shining black, green and dusky black colors are grown in Nepal.  The dusky seeded type is regarded as the best type   -  (source - An introduction to Nepalese plants - Regmi)

Close up picture of the black daal.  In my previous blog, I have posted the endless variety of daals (lentils, peas and beans) that is used in Nepali cooking.  Please read to learn more about it here (link).

Capturing the picture of the plant - A day in the village of Geetanagar-Amarbasti area in Chitwan District in the Narayani zone of Southern Nepal.  Here is a image of vigna mungo plant captured by me.  The villagers were busy harvesting Maas ko Daal by their traditional methods - pulling the plants, cutting, threshing and gathering the seed pods.  While taking pictures, the village woman were whispering to each other, "here ne kuirini le tashbir khicheko" - (translation - look a kuhirini is taking picture of maas ko daal)..... I replied them smilingly in Nepali - "Me bideshi-kuirini hoina,  baahir dherai baseko matrai - (translation - I am not kuirini, but  lived outside Nepal longer). The word kuirini is a Nepali slang word for tourist.  I can understand why they thought I was a tourist, because they have never seen any Nepali people taking picture of the farm and the harvesting in that area.

 Hairy Seed pods of Urad Beans

 Here is a picture of freshly harvested whole Urad Beans - the pods are narrow and cylindrical.  The small beans looks similar to green mung beans in size and shape.  Maas, Urad Beans, or Black Gram are used in three forms:

• Singo Maas ko Daal - Whole Urad Beans (with skins)
• Maas ko Chhata Daal - Split White Urad Beans (without skins)
• Kaalo Maas ko Daal – Split Black Urad Beans (with skins)

The traditional Nepali way of cooking the Maas ko Daal in heavy iron pan by slow simmering.  These daals takes longer time to cook, but for faster cooking, a pressure cooker will help to speed up the process.

Here is a picture of freshly cooked and tempered, ready to serve Jhane ko Kalo Maas ko Daal. 

In the above picture black daal is served with Raayo ko Saag (Mustard Greens), along with rice and other dishes.    Daal is best served immediately, but can be reheated on the stove top adding small amount of water before serving. Nepalese prefer their daal in the consistency of soup than thick form. 

Home-made Daal-Bhaat-Tarkaari - Buttered rice, Jhaaneko Kaalo Maas ko Daal, Green Beans, Chicken Curry, fried fish and pickle.  I have uploaded several pictures of "Daal-Bhaat-Tarkaari" in my previous blog, and to view more images of Kaalo Daal served with the combination of rice and other dishes, please click here.

Nepali Thaali served at the Lychee Garden Resort, Pokhara, Nepal,  on the other side of Fewa Taal. It is best known for its Nepali Thali which has steamed Rice, Kaalo Daal or Mustang Daal (lentils), Jomsom Potatoes, Pickles, Yoghurt, Seasonal Vegetable Curry and a choice of Chicken, Goat Meat, Fish or Buff. Additional items popular on the menu are its grilled fish, and grilled chicken.

Enjoying the Nepali Thaali lunch served in Kaas ko Thaal,  at the outdoor multi-level garden of Lychee Garden Resort, Pokhara, Nepal

Here is a picture of "Tempered Kaalo Maas ko Daal'  is served at Tukuche Thakali Kitchen near Durbar Marg, Kathmandu, Nepal

Enjoy the freshly cooked Nepali Daal-Bhat-Tarkari served with tempered black daal.  Here is how I cook my daal.  Recipe follows.... Recipe - Jhaaneko Kaalo Maas ko Daal - (झानेको कालो मास को दाल) 1 cup split black Urad beans, with skins 1 tablespoon finely julienned fresh ginger plus 1 1/2 teaspoon minced Salt to taste 1/2 teaspoon ground turmeric 1/8 teaspoon Szechwan pepper (timmur) 3 tablespoons clarified butter (gheu) 2 to 3 dried red chilies, halved and seeded 1/2 teaspoon Himalayan herb (jimbu) A generous pinch ground asafetida 2 large cloves garlic, thinly sliced Directions Combine the beans, minced ginger, salt, turmeric, Szechwan pepper, 1 tablespoons of the clarified butter, and 3 1/2 cups of water in a deep, heavy pot (or falaam ko taapke - फलाम को ताप्के).  Bring the mixture to a quick boil over medium-high heat, uncovered, stirring occasionally to make sure the beans do not boil over or stick together.  Cook for about 20 minutes.  Reduce the heat to low, cover, and simmer gently until the beans are tender and have doubled in volume, about 55 minutes.  If necessary, all more water to attain a soupy consistency, and simmer 5 more minutes.  Remove the pot from the heat and set aside. In a small skillet, heat the remaining 2 tablespoons of clarified butter over medium-high heat.  Add he chilies and jimbu, and fry until light brown and fragrant, about 5 seconds.  Add asafetida, then immediately add he julienned ginger and garlic, and fry until crisp, about 10 seconds.  Immediately pour the entire mixture into the daal and stir well.  Cover and allow the seasoning to develop for 5 minutes.  Transfer the daal to a serving dish and serve hot.  The daal will thicken if not served at once, so reheat it with 3 to 4 tablespoons of water if it needs to be warmed again. Makes 4 to 6 servings Copyright Information All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.

Enjoy the freshly cooked Nepali Daal-Bhat-Tarkari served with tempered black daal.  Here is how I cook my daal.  Recipe follows....


Recipe - Jhaaneko Kaalo Maas ko Daal - (झानेको कालो मास को दाल)

1 cup split black Urad beans, with skins
1 tablespoon finely julienned fresh ginger plus 1 1/2 teaspoon minced
Salt to taste
1/2 teaspoon ground turmeric
1/8 teaspoon Szechwan pepper (timmur)
3 tablespoons clarified butter (gheu)
2 to 3 dried red chilies, halved and seeded
1/2 teaspoon Himalayan herb (jimbu)
A generous pinch ground asafetida
2 large cloves garlic, thinly sliced

Directions
Combine the beans, minced ginger, salt, turmeric, Szechwan pepper, 1 tablespoons of the clarified butter, and 3 1/2 cups of water in a deep, heavy pot (or falaam ko taapke - फलाम को ताप्के).  Bring the mixture to a quick boil over medium-high heat, uncovered, stirring occasionally to make sure the beans do not boil over or stick together.  Cook for about 20 minutes.  Reduce the heat to low, cover, and simmer gently until the beans are tender and have doubled in volume, about 55 minutes.  If necessary, all more water to attain a soupy consistency, and simmer 5 more minutes.  Remove the pot from the heat and set aside.

In a small skillet, heat the remaining 2 tablespoons of clarified butter over medium-high heat.  Add he chilies and jimbu, and fry until light brown and fragrant, about 5 seconds.  Add asafetida, then immediately add he julienned ginger and garlic, and fry until crisp, about 10 seconds.  Immediately pour the entire mixture into the daal and stir well.  Cover and allow the seasoning to develop for 5 minutes.  Transfer the daal to a serving dish and serve hot.  The daal will thicken if not served at once, so reheat it with 3 to 4 tablespoons of water if it needs to be warmed again.

Makes 4 to 6 servings

Copyright Information

All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.

Index - Sweets of Nepal

List of The Traditional Sweets of Nepal

The following is a list of most common sweets of Nepal. In my previous blog, "The Traditional Sweets of Nepal," I have created a pictorial tour of the sweets.  Please take a virtual tour of all sections (1 to 4).

Barfi - (बर्फीहरु)
Aap ko Burfi - (आप् को बर्फी ) - Mango Flavored Fudge
Badaam ko Barfi - (बदाम को बर्फी ) - Almond Milk Fudge
Badaam-Nariwal Barfi -  (बदाम-नरिबल बर्फी) - Almond-Coconut Fudge
Badaam re Pista ko Barfi - (बदाम र पिस्ता को बर्फी) -  Almond-Pista Fudge
Besan ko Barfi -  (बेसन को बर्फी ) - Chickpeas Flour Fudge
Chocolate ko Barfi - (चकलेट बर्फी)  Chocolate Layered Milk Fudge
Doodh ko Barfi - (दूध को बर्फी) -  Thickened Milk Fudge
Kaaju ko Barfi - (काजु को बर्फी) - Cashew Milk Fudge
Kaaju ko Katli - (काजु को कतली) - Thin Diamond Shaped Pure Cashew Fudge
Kesari ko Barfi -  (केसरि को बर्फी) - Saffron Milk Fudge
Khuwa ko Barfi - (खुवा को बर्फी) - Thickened Milk Fudge
Nariwal ko Barfi - (नरिवल को बर्फी)  - Coconut Milk Fudge
Pencil Rolls Barfi - (पेन्सिल रोलस बर्फी) - Pure Cashew & Pista Rolls Fudge
Pista ko Barfi - (पिस्ता को बर्फी) - Pistachios Nut Milk Fudge
Triranga Barfi - (त्रिरंगा बर्फी ) - Three Colored Milk Fudge

Haluwaa - (हलुवा हरु)
Badaam ko Haluwaa - (बदाम को हलुवा) - Almond Pudding
Besan ko Haluwaa - (बेसन को हलुवा) - Chickpeas Flour Pudding
Bombay Badaami Haluwaa - (मुम्बई बदामी हलवा) - Bombay Halva
Gaajar ko Haluwaa- (गाजर को हलुवा) - Shredded Carrot Pudding
Lauka ko Haluwaa - (लौका को हलुवा ) - Bottle Gourd or Lauka Squash Pudding
Moong Daal ko Haluwaa - (मूंग दाल को हलुवा) - Moong Bean Pudding
Pitho ko Haluwaa or Mana Bhog - (पिठो को हलुवा, मन-भोग) - Wheat Flour Pudding
Sooji ko Haluwaa - (सूजी को हलुवा) - Semolina Pudding

Kheer - (खीर हरु)
Chaamal ko Kheer - (चामल को खीर ) - Rice Pudding
Cheuraa ko Kheer - (चयूरा को खीर) - Flattened Rice flakes Pudding
Makai ko Tachauraa or Makai ko Kheer - (मकै को खीर ) - Fresh Corn Pudding
Makhanaa ko Kheer - (मखना को खीर) - Puffed Lotus Seed Pudding
Sabudaanaa ko Kheer - (साबुदाना को खीर) - Tapioca Pudding
Sebai ko Kheer - (सेवीयी को खीर) - Thin Vermicelli Milk Pudding

Laddu - (लड्डू)
Besan ko Laddu - (बेसन को लड्डू) - Sweet Chickpeas Balls
Masalaa ko Laddu - (मसला को लड्डु) - Dry-Fruits and Nuts Balls
Motichur ko Laddu  - (मोतिचुर को लड्डु) -  Chickpeas Droplets in Syrup
Sooji ko Laddu - (सूजी को लड्डु) - Semolina Balls
Moong ko Laddu - (मूंग  को लड्डु) - (Sweet Mung Beans Balls)
Nariwal ko Laddu - (नरिवल को लड्डु) - (Coconut Balls)

Syrupy Sweets - (चासनी को मिठाई हरु)
Baalushahi - (बालुशाही) - Fried Flaky Pastry with Glaze
Jeri - (जेरी) - Decorative Syrup-Filled Loops
Jilfi or Jalebi - (जिल्फी, जलेबी) - Pretzel-Shaped Syrup-Filled Loops
 Kaalo Jaamun - (कालो जामुन) - Milk Balls in Heavy Syrup - A Variation of Gulaab Jaamun)
Lal-Mohan or Gualaab Jaamun - (लाल मोहन,  गुलाब जामुन) - Brown Milk Dumplings in Saffron-Cardamom Syrup)
Maalpuwa - (मालपुवा) - Small Sweetened Fritters with Fennel Seeds)
Pedaa - (पेडा हरु)
Doodh ko Pedaa - (दूध पेडा) -  Thickened Milk Patties
Kesari Pahelo Pedaa - (केसरी पहेलो पेडा) - Saffron flavored Milk Patties
Paneer Pedaa - (पनीर को पेडा) - Paneer Cheese Patties
Pista Pedaa - (पेस्ता पेडा ) - Pista-Milk Patties
Prashad ko Pedaa - (प्रशाद को पेडा ) -  Pure Thickened Milk Patties Made for Religious Offering)
Kaaju Pedaa - (काजु पेडा) - Pure Cashew-Milk Patties
Kaaju Kalash - (काजु कलश) - Cashew Kalash
Kaaju-Badaam - (काजु-बदाम) - Cashew Sweet Balls
Kaaju Kamal - (काजु कमल) - Cashew Sweets, Shaped like a Flower

Yogurt Desert -  (दहि बाट बनेका मिठाई हरु)
Dahi -  (गुलीयो दहि) -  Sweetened Yogurt
Juju Dhau - (जुजु धौ) - Special Yogurt from Bhaktapur
Sikarni - (सिकरनी) -  Yogurt Cheese Dessert
Phalphul ko Mithai - (फल फूल को मिठाई) - Fruit Salad in Cardamom Syrup
Dahi Phalphul ko Salad - (दहि फलफुल को सलाद) - Fruit Salad with Yogurt

Milk and Chaanaa (Paneer Cheese) Sweets - (दूध र छाना बाट बनेका गुलीयो हरु)

Chum-Chum - (चम चम) -  Chaanaa (Paneer) Cheese Balls in Heavy Syrup
Doodh-Bari - ( दूधबरी ) - Milk Patties in Pistachio Cream Sauce
Doodh ko Rabadi - (दूध को रबड़ी)  - Thickened Milk Dessert
Khuwaa - (खुवा) - Thickened Milk Sweets
Kalaakand  - (कलाकंड ) - Chaanaa (Paneer) Cheese Sweets
Kesar Rasmalai - (केसर रस मलाई) - Saffron Flavored Milk Patties
Kheer Mohan (खीर मोहन) - Chaanaa (Paneer) Cheese and Khuwaa Sandwich
Rasbari or Rusgulla - (रसबरी,  रस गुल्ला) - Chhaanaa Cheese Balls (Paneer) in Cardamom Syrup
Rasmalai - (रस मलाई ) - Chaanaa (Paneer) Cheese in Thickened Milk
Raj-Bhog - (राज भोग) - Chaanaa (Paneer) Rolls with Chopped Nuts Stuffing
Bhuteko Khuwaa - (भुटेको खुवा) - Golden-Fried Khuwaa

Other Sweets - (अरु गुलीयो हरु)
Anarsaa - (अनर्सा) - Rice Flour Patties with Poppy Seeds
Ainthe-Mari - (ऐन्ठे मरी ) - Flaky-Crunchy Cookie with Icing - (Newari Mari Breads)
Aiti-Mari - (ऐति मरी) - Fried Glazed  Pastry Rings - (Newari Mari Breads)
Chimti-Mari - (चिम्टी) - Flaky Decorative (Flower-Shaped) Pastry  - (Newari Mari Breads)
Fini or Phini - (फिनी) - Puffed Pastry (Sweet or Plain)
Gudh-Paak - (गुडपाक) - Fudge Like Sweets Made from Edible Gum & Dry-Fruits
Guleo Roti - (गुलीयो रोटि) - Fried  Pastry Rounds, Glazed
Gojia or Gujiya - (गोजिया) Crescent-Shaped Pastry Filled with Ground Nuts-Khuwaa-Coconuts.
Gulmari Sweets - (गुल-मरी) - Crunchy-Glazed Sweets, Shaped Like Thin Noodle - (Newari Mari Breads)
Gaura-Mari - (गौरा-मरी) - Round, Fried Puffed Pastry, Glazed - (Newari Mari Breads)
Gosuta-Mari - Twisted Glazed Donuts - (Newari Mari Breads)
Khajuri or Tikara (खजुरी) - Flaky, Buttery Fried Cookies
Khaaja  - (खाजा रोटि) - Multi Layered Pastries
Kubhendo ko Mithai - (पेथा) - Made Out of Ash Gourd
Laakhaa-Mari - (लाखामरी) - Newari Ceremonial Sweet Bread
Maalpuwa - (मालपुवा) - Sweet Fried Nepali Pancakes Flavored with Fennel Seeds
Nimki, Sweet - (गुलीयो निम्की) - Sugar-Glazed Flaky Pastry
Pabona-Mari - (पाबोना मरी) - Deep-Fried-Glazed Savory Pastry
Panjabi-Mari - (पन्जाबी मरी) - Variation of Deep-Fried-Glazed Savory Pastry
Pustakaari - (पुष्टकारी) - Brown Colored Round Sweets,  Made from Khuwaa, Ground Nuts and Edible Gum
Roth (रोट) - Triangle-Shaped Traditional Cookie or Biscuit Made with Flour-Butter-Sugar
Sel-Roti - (सेल रोटि) - Sweetened Rice Bread
Sutkeri Aushadi - (सुत्केरि औषदी) - A Delicious Ground Nut-Edible Gum Based Sweet Dish (Specially Prepared for Lactating Mothers)
Sakhar-Para - (सखर पारा) -  Diamond-Shaped Flaky Pastries
Teelauri - (तीलौरी) - White Sesame Seed Candy
Til ko Laddu - (तिल को लड्डु) - Sesame Seed Balls

Enjoy the virtual tour (pictorial tour - part 1 to 4) of traditional Nepali sweets.  I have uploaded several traditional sweets captured at different locations of Haluwai Pasal (local professional sweet maker's shops) in Nepal. Some of the sweets come from my own home-made version, from friends' kitchens, as well as other imported sweets (mainly Nepali version of Indian Mithai) available at local shops.  I have added a brief description and Nepali names of the sweets wherever possible.

Traditional Sweets of Nepal - (Part 1 of 4)
Traditional Sweets of Nepal - (Part 2 of 4)
Traditional Sweets of Nepal - (Part 3 of 4)
Traditional Sweets of Nepal - (Part 4 of 4)

Copyright Information

All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.

The Traditional Sweets of Nepal - (Part 4 of 4)

Enjoy the Traditional Sweets of Nepal - मिठाई हरु, गुलियो खाना 

 This is the last part of pictorial tour of Mithai Pasal - a photo blog of Nepali sweets
 Take another virtual tour (part 4 of 4)

Gulmari Sweets - गुल-मरी - (crunchy glazed and shaped like a thin noodle) - Most of the locally made Newari traditional sweets in this blog are from Suresh Balami's sweet shop, The Yetkha Mithai Pasal,  located south of Nardevi temple in Kathmandu.  In this picture, Suresh is showing me how to prepare Gulmari, which is a combination of rice flour, urad beans flour, clarified butter and sugar. The gulmari batter is first shaped into a thin noodles, then deep-fried and glazed.  Below is the picture of Gulmari after it is glazed.

Fini or Phini - (फिनी)

Chimti - (चिम्टी) - flower shaped flaky bread especially made during Dashai, Tihar-Bhai-Tika, and other religious festivals.

Triangular shaped yellow Nimki - ( निम्की)

Aiti Mari - (ऐति मरी) - variation of Laakha-Mari

Variation of Khaaja or Nimki - खाजा - निम्की (more decorative and festive)

Layered Pastry - a variation of (Khaaja, Fini, Guleo Nimki, Panjabi - खाजा, निम्की, फिनी, गुलीयो-निम्की, पन्जाबी) made especially for Tihar festivals.

Extra decorative touch of Khaaja Roti - (खाजा रोटि) - traditionally served along with other traditional Bhai-Tika  food items.  Tihar-Bhai-Tika is a festival which is observed to honor brothers by sisters.  

Guleo Roti, (Fried Pastry Rings) - गुलीयो रोटि - glazed and sprinkled with shredded coconut 

Variation of Khaaja or Guleo Nimki

Traditional Bhai-Tika Sweets - a variety of Fini Bread. "Bhai tika: The fifth and last day of Tihar is Bhai tika, a day where sisters put “Tika” on the forehead of brothers, to ensure long life, and thank them for the protection they give. To begin the ceremony, sister draw mandaps or boundaries at a designated place. The sister then perform Puja of the deities. After this, brother is given a seating on a mat for the tika ceremony. Sisters apply a special ‘Colorful Tika‘ on the forehead of their brother. Following the custom, sister worships for her brothers long life and draws a boundary (mandap) around her brothers with oil using dubo grass. This interesting tradition is symbolic of the belief that no one including Yama can cross this line of protection guarded by a loving sister. Brothers also bless their sisters with a happy life and give them presents (usually money)..... Source - Adventure & News from Himalayas....click here to continue reading....  

Another variation of Fini bread 

Rose shaped Fini breads made from wheat flour, butter or shortening oil, coloring, water and sugar.

An assortment of Traditional sweets for sale - They are especially made during Bada Dashai, Laxmi Pooja, Bhai-Tika, Maghy Sankranti, Chaitay Dashai and other important festivals.  Bijaya Dashami  is the longest and most important festival falls around the late September-October.  It is a day of victory over demons.  

Display of traditional Nepali Sweets for sale during the festival time  .... "Traditional sweet-making in Kathmandu Valley is a complex sociological matter that brings together art and tradition. Births, marriages, birthdays, deaths and other cultural and social occasions require a mind-boggling variety of sweets with particular shapes and ingredients, each symbolic of certain norms and beliefs. And these might differ among the many sub-clans within the Newar communities. A real sweet-maker needs to know all of this-this is not a tradition that forgives negligence".......Click here to read more story of Gobinda Das Rajkarnikar.

These traditional fried treats are especially popular during religious festivals such as Vijaya Dashami, Deepawali, Bhai-tika and Tihar.

Watching, asking questions, and observing inside the local traditional sweet shop (Mithai Pasal) - a century-old way of life-style still continuing inside....

Glazed Gulmari roti

Sel-Roti - (Rice Bread).  To read more about sel-roti, please click this link.

Gosuta Mari (glazed twisted mari bread) - Absolutely melts in your mouth.

Images of traditional sweets - There are main five ingredients making these sweets - flour, clarified butter, sugar, water and oil for deep-frying.

A great savory pastry - dough is rolled into cylinders and cut into 6-inches pieces, deep-fried and glazed. 

Maalpuwa Roti

Variation of sugar-glazed Mari breads comes in various sizes and shapes - circles, spirals, braids , diamond- shape, or simply small squares.

Gaura-Mari - a round, fried puffed pastry and glazed

Who are Rajkarnikars? - "The Rajkarnikar are a Newar clan, the original inhabitants of the Kathmandu Valley, which is Nepal's capital, Kathmandu, its sister city, Lalitpur, Patan, and Bhaktapur. The Rajkarnikar clan are also called halwais or palma halwais. The traditional Rajkarnikar occupation is making candy and sweet confections, known as "mithai". Although slowly declining in number, hundreds of Rajkarnikar sweet shops, or mithai pasals, can still be found in the Kathmandu Valley and in other cities and towns with established Newar communities"........ continue reading............Source http://en.wikipedia.org/wiki/Rajkarnikar.

This is the last part of pictorial tour of Nepali sweets.  I hope you had much fun as I had putting together the virtual tour of Nepali sweets.  Please drop me a few lines in the comments section of the blog.  Your comments and feedback are important and I would love to hear from you.

Traditional Sweets of Nepal - (Part 1 of 4) Traditional Sweets of Nepal - (Part 2 of 4) Traditional Sweets of Nepal - (Part 3 of 4) Traditional Sweets of Nepal - (Part 4 of 4)
Sweets of Nepal Index

Copyright Information

All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.

The Traditional Sweets of Nepal - (Part 3 of 4)

Enjoy the Traditional Sweets of Nepal - मिठाई हरु, गुलियो खाना 
 This is the continuation of photo blog of Nepali sweets
 Take another virtual tour (part 3 of 4)

Sweetened yogurt (जुजु धौ) -  served in an attractive terracotta bowls, garnished with sliced pistachios and sprinkled with saffron infused water.

Close-up picture of Ju-Ju Dhau (जुजु धौ)

Laakha-Mari - लाखामरी - a traditional Newari ceremonial bread - getting ready for glazing.

These are a variation of Laakha-Mari bread shaped like animals (fish, frog, birds) made especially for special occasions.

Assorted animal-shaped sweet breads.

The bread is shaped like a frog.

Swaari bread - स्वारी -  (soft textured fried bread) usually eaten with jilphi sweets.

Rasbari or Rasgulla - रसबरी - (Chhana Cheese balls in Cardamom Syrup)

Premium collection of colorful Sweets at Mithai Ghar.

Indian inspired sweets made of savory cashew nuts and filled with chopped pistachios.

Feast to your eyes - Indian inspired sweets at Nepali Mithai Pasal.

Kaaju Kalash - काजु कलश - (Cashew Kalash) prepared from ground cashews, almonds, pistachio nuts, sugar, cardamom and saffron and molded in the shape of a kalash (water jug).

Doodh ko Rabadi - दूध को रबरी - (Thickened Milk Dessert) - Rabadi is a delicious sweet dish that is prepared by slowly boiling milk until it has reduced to a cream-like consistency.

Doodh-Bari - दूधबरी -  (Milk Patties in Pistachio Cream) - is an exceptionally flavorful, dairy-rich dessert of cheese patties soaked in thickened milk, delicately flavored with cardamom and saffron and garnished with pistachios.

Nepali sweets in a snapshot - walking around the Mithai Pasal in Kathmandu, large choice of flavor.

Gaajar ko Haluwa - गाजर को हलुवा - (Carrot Pudding)

 Bombay Badami Halwa - मुम्बई बदामी हलवा -  chewy halwa with nuts  from Indian Mithai Ghar - looks mouthwatering and delicious!

Home-made Doodh-Bari - दूधबरी -  in thickened milk - (Paneer and Milk sweets)

Ghevar - घेवर - decadent dessert from India made out of flour, sugar and clarified butter - photo taken at Nepali Mithai Pasal.

Dry Petha sweets - पेथा - made out of Ash Gourd and sugar.  The confection is lightly dusted with icing sugar to prevent clinging.  They are sold packaged in a plastic bags.  Click this link to get more information on Petha.

If this sweet looks familiar to you - please help, I do not know the name, but I took this picture at the Nepali Mithai Pasal.

Kesar Rasmalai - रसमलाई - (garnished with pistachios, cashews and saffron)

Gud-Paak - गुडपाक - This visually appealing, rich and a traditional favorite sweet dish is made from flour, edible gum, brown sugar, khuwaa, and chopped assorted nuts.  It is absolutely delicious sweet dish that melts in your mouth.

Kaaju-Badaam sweet Balls - काजु-बदाम - A ground-cashew based Mithai, stuffed with cashews and almonds, shaped like a small ball, flavored with cardamom, wrapped with silver leaf and painted with saffron.  A decadent sweet to serve on special occasion.

Kaaju Kamal - काजु कमल - A rich sweet made from ground cashews, stuffed with ground pistachios, decorated with silver leaf and the flower top is  varnished with saffron water.

Sooji ko Haluwa - सूजी को हलुवा - (Semolina Pudding) - the most basic, delicious and traditional haluwa.
--

Please turn to the next chapter (part 4 of 4) to take another virtual tour of the Traditional Sweets of Nepal.


Traditional Sweets of Nepal - (Part 1 of 4)
Traditional Sweets of Nepal - (Part 2 of 4)
Traditional Sweets of Nepal - (Part 3 of 4)
Traditional Sweets of Nepal - (Part 4 of 4)
Sweets of Nepal Index

Copyright Information

All information on the Taste of Nepal blog are restricted use under copyright law. You may not re-use words, stories, photographs, or other posted material without the explicit written consent and proper credit to Jyoti Pathak. If you would like to use any materials here, please contact me.