Description
A traditional premium sweet highly loved in the Kathmandu Valley (Newar). Based on 'Khuwa' (milk boiled for hours until solid), mixed with ghee, massive sugar, nuts like almonds/pistachios, and spices like cardamom/nutmeg, kneaded until brown and sticky. An ultra-sweet confection like fudge or soft caramel.
Restaurants serving Gundpak
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Milk(Khuwa)
- Ghee
- Sugar
- Almonds
- Cashews
- Raisins
- Cardamom powder
Instructions
- [Authentic Recipe]
- [Make Khuwa]: Put massive milk in a large pot, boil for hours stirring constantly so it doesn't burn, until moisture evaporates completely into a solid (Khuwa).
- [Knead]: Heat generous ghee in a pan, add Khuwa and fry until brown and roasted. Melt in sugar, add crushed almonds, cashews, raisins, cardamom powder, and knead vigorously into a sticky, heavy paste.
Learn more Spice, substitutes, tips
Key spices
Cardamom、Ghee(Sweet aroma)
Substitutes at Japanese supermarkets
Knead crushed mixed nuts and cardamom powder into JP 'Raw Caramel'
Pairing
Black Tea (Unsweetened) / Chiya (Milk Tea) / Warm Milk
Trivia
Known in Nepal as the 'ultimate nutritional food to recover postpartum women's stamina', customarily gifted massively by relatives for childbirth. Eaten in cold winter, ghee fat and sugar warm the body from the inside out.
Eating tips & etiquette
A highly rich, intensely sweet, heavy sweet like a calorie block. Don't eat large chunks; scoop with a small spoon or cut into small squares, melting it slowly in the mouth alongside unsweetened black tea.
Allergen
Dairy (Milk/Ghee), Tree nuts (Almonds etc.)