Description
An extremely elaborate special celebratory fried pastry boasted by Kathmandu Valley Newars. Rice/black lentil (Urad dal) batter is piped into oil drawing 'complex geometric patterns (flowers/mandalas etc.)', fried crispy, and coated with sugar syrup (sugar glaze) to finish. An artwork with dozens of different names depending on shape and size.
Restaurants serving Lakhamari
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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
- Rice flour
- Urad dal flour(Black lentils)
- Sugar
- Water
- Ghee
- Frying oil
Instructions
- [Authentic Recipe]
- [Ferment Dough]: Add water to rice/urad dal flour, rest for days to ferment (creates crispiness and unique flavor).
- [Draw Pattern & Fry]: Put batter in a piping bag (or pierced cloth); continuously pipe into hot oil moving the wrist skillfully to draw 'complex mesh patterns or circles', frying both sides crispy.
- [Sugar Glaze]: Dip freshly fried Lakhamari into thick boiled sugar syrup, coating the surface with white sugar crystals, and let dry.
Learn more Spice, substitutes, tips
Key spices
Fermented bean flavor、Sugar glaze sweetness
Substitutes at Japanese supermarkets
(Irreplaceable. Mimic texture only with JP 'Karinto' heavily coated in sugar glaze)
Pairing
Chiya(Nepali Tea)
Trivia
Possesses a highly important cultural role during Newari weddings, gifted from the groom's side to the bride's family/relatives as a 'wedding invitation (greeting)'. The shape and size of Lakhamari are strictly determined by the recipient's status.
Eating tips & etiquette
Extremely hard and crispy (crunchy), so large ones are broken by hand into small pieces, shared with family/relatives, and eaten with tea. An excellent traditional sweet preserving for months.
Allergen
None