Top 5 Homemade Tihar Sweets Recipe: Taste the Tradition
Homemade Tihar Sweets: Taste the Tradition Tihar, the festival of lights in Nepal, brings with it a plethora of delectable dishes, particularly sweets, that are eagerly anticipated by all. These treats, while sweet, vary in their levels of sweetness, and they hold a special place in the hearts of Nepali people during this festive time. Let’s dive into some of the traditional Tihar sweets and learn how to make them at home.
1. Sel Roti
Sel Roti is a beloved Nepali delicacy that takes pride of place in Tihar celebrations. While not uncommon in daily life, it becomes a star attraction during this festive period. Here’s how you can make it:
- 2 cups of uncooked rice
- 3 tablespoons of sugar
- 3 tablespoons of ghee
- 1/2 cup of milk
- 2 tablespoons of rice flour (for thickening)
- Soak the rice for 10–12 hours.
- Drain and rinse the rice.
- Grind the rice with sugar and ghee until it forms a thick paste.
- If the batter is too thin, add rice flour to thicken it.
- Use a paper or plastic bag to create a cone and fill it with the batter.
- Heat a pan with vegetable oil and pipe the batter into ring shapes.
- Fry until golden brown.
2. Kheer (rice pudding)
Kheer, a creamy rice pudding, is a familiar dessert in Nepal. While it may not be an everyday dish, it becomes a mandatory sweet during Bhai-Tika and Govardhan Puja in many cultures. Here’s how to prepare it:
- 10 cups of full-cream milk
- 1/2 cup of rice
- 1 cup of sugar
- Raisins, green cardamoms, and almonds for flavor
- Wash the rice thoroughly.
- Boil the rice and milk until it thickens.
- Add sugar and stir until dissolved.
- Chop raisins and cardamoms, and garnish with almonds.
- Serve fresh or chilled.
- 2 liters of whole milk
- 4 to 5 teaspoons of lemon or lime juice or vinegar
- 500 grams of sugar
- 500 milliliters of water
- Prepare Rasbari syrup by boiling sugar in water.
- Boil the milk and curdle it with lemon, lime juice, or vinegar.
- Sieve the curdled milk to remove excess water.
- Knead the curdled milk into a dough and shape it into rasbari balls.
- Soak the balls in syrup until they double in size, then cool and refrigerate.
Phini is a unique and somewhat rare sweet in Nepal, characterized by its dry and flaky texture. It’s a standout delicacy during Tihar. Here’s how to prepare it:
- 1 kilogram of maida (all-purpose flour)
- 50 grams of ghee
- 2 cups of water
- For the flaky layers (Satho):
- 200 grams of ghee
- 1/2 cup of fine rice flour
- Mix rice flour and ghee to form a smooth texture for satho.
- Mix ghee and maida with water to create a non-sticky dough.
- Divide the dough into four equal parts.
- Flatten a part to half an inch thick.
- Spread a thick layer of satho evenly.
- Roll the dough tightly and cut it into 2-inch-thick pieces.
- Flatten the dough and make three equally-sized slits in each piece.
- Deep-fry until crispy, then remove excess oil and sprinkle with powdered sugar.
Anarasa is another delightful sweet that makes its appearance during Tihar. It may be available year-round, but its true essence is savored during the festival. It may resemble Malpa, but it offers a distinct hard and crunchy texture. Here’s how to make it:
- 1 cup of rice flour
- 1/2 cup of ghee
- 1 tablespoon of lemon or lime juice
- 50 grams of sesame seeds
- 50 grams of poppy seeds
- 1/2 cup of powdered sugar
- Mix rice flour, powdered sugar, and lemon juice.
- Leave the dough covered for 5 hours, then make it into a dough using water.
- Sprinkle poppy seeds and sesame seeds.
- Roll the dough into round shapes.
- Heat ghee in a pan and deep-fry until golden brown.
- Remove excess ghee with a wet towel.
These traditional Tihar sweets encapsulate the essence of the festival and the rich culinary heritage of Nepal. Prepare these delightful treats at home to experience the joy and sweetness of Tihar, no matter where you are in the world.
-photos from: https://www.tipsnepal.com/