Dhakne (Sweet Noodle Dessert)
Fragrant handmade pasta!? Sweet noodle sweets stewed with milk and ghee
Description
A highly traditional, rare sweet dessert eaten mainly in Eastern Nepal for special celebrations or postpartum recovery. Dough of flour/water hand-rolled into short 'handmade short pasta'-like shapes, fried brown and aromatic in massive ghee (clarified butter), then simmered meltingly soft with milk, sugar, and spices.
Restaurants serving Dhakne (Sweet Noodle Dessert)
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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
- Flour
- Water
- Ghee
- Milk
- Sugar
- Cardamom powder
- Almonds or Cashews
Instructions
- [Authentic Recipe]
- [Make Noodles]: Add water to flour, knead firm dough. Using thumb/index finger, hand-roll dough into tiny elongated shapes (rice to macaroni size, or tiny shells), dry slightly.
- [Fry in Ghee]: Heat massive ghee in a pan, add handmade noodles, fry slowly until crispy and overall dark brown.
- [Simmer in Milk]: Add milk, massive sugar, cardamom powder, crushed nuts; simmer on low until moisture reduces and it becomes thick like potage.
Learn more Spice, substitutes, tips
Key spices
Ghee(Brown butter aroma)、Cardamom
Substitutes at Japanese supermarkets
Fry commercial 'Short Pasta (Macaroni etc.)' or 'Gnocchi' brown in generous butter, boil in milk and sugar
Pairing
Black Tea (Unsweetened) / Eat straight
Trivia
Similar to Indian 'Seviyan' (milk-boiled vermicelli), but Dhakne uses 'handmade, slightly thick noodles' and is 'fried pitch-brown in ghee', making it more aromatic and a heavy, rich dessert. A plate packed with a Nepali mother's love and effort.
Eating tips & etiquette
Eat warm, scooped with a spoon. The ghee-fried noodles are slightly chewy outside with a slight al dente core—a unique texture—accompanied by an irresistible rich caramel-like sweet aroma.
Allergen
Wheat, Dairy (Ghee/Milk)