14 Varieties of Sweet Treats from Nepal

Sel Roti is a type of sweetened bread and is a traditional Nepali dish that is generally prepared during weddings and festivals like Dashain and Tihar. People use several different recipes to make this dish, however, it is commonly made using mainly rice flour, water, sugar, cooking oil, and ghee. The Roti is crispy and soft in terms of consistency and is savored as snacks or desert.

Anarsa is rice-based biscuit coated with sesame seeds. The rice flour is first mixed with ghee, sugar, milk and generous amounts of ghee. The mixture is kneaded with soft hand and pressed into flat circles on sesame seed till it is covered with sesame seeds. When the desired shape is reached, it is shallow fried in clarified butter or vegetable oil. The resulting cookie shaped sweetmeat Anarsa is a great as snacks or dessert. Anarsa and Sel go well together and both are prepared during Tihar.

Kheer is one of the most popular desserts in Nepal, prepared during rituals at home and among community members. It is often offered to deities as “Bhog”. Rice is slow cooked in milk continuously stirring it for about 2 to 3 hours until the milk is condensed to a quarter of its volume. Sugar and dry fruits are added as per liking and the dessert is served hot or chilled, as required.

Lakhamari is a type of Newari sweet generally made of rice flour, sugar and butter. In several Newar communities, it is typically offered to wedding guests. Prior to the wedding, the groom must present Lakhamari to the bride’s family, which will be sent along with the marriage invitation card. The sweet comes in several shapes and sizes and can be stored for many weeks after it is made.

Malpuwa: Malpuwa is another wheat-based pan fried variety popular among Nepali people. Wheat flour is mixed with milk, water and sugar. Reaching the “just right” consistency of the mixture is crucial for well turned out Malpuwa. The mixture is poured into “ghee” clarified butter or vegetable oil and deep fried over medium heat till golden brown. Another option is make mixture without sugar and dip the fried Malpuwa in sugar syrup.

Teel Ko Laddu is most commonly made in Nepal during the festival of Maghe Sankranti; the first day of the Nepali month of Magh and is consumed as a part of the tradition. These round-shaped sweet balls are relatively simple to make, with the main ingredients being white/black sesame seeds and molasses. This tasty and healthy dessert is consumed during the winter months because it is thought to increase body heat.

Arsa is rice-based sweetmeat. Rice flour is mixed with molasses syrup, resulting in thick mixture which is left to dry for 5 to 6 hours after which it is shaped as a roti and deep fried in clarified butter or vegetable oil.

Dudhpangra is sweet, delicious dessert of wheat flour and milk. Milk is put over low heat for slow evaporation. As the milk reaches boiling point, little pellets of kneaded wheat are added. Continuous stirring is done to avoid milk coating at the bottom of the pan. Sugar is added and the dessert is eaten hot or chilled.

Sikarni is flavored and sweetened yoghurt and a classic dessert that can be found in many variations throughout Nepal, each tailored to the individual’s preferences. This dessert is popular throughout Nepal and is eaten during various festive seasons. The main ingredient in Sikarni is yogurt, which is followed by honey, cream, nuts such as cashew, pistachio, almond, sugar, and cardamom powder. Toppings include chopped fruits and saffron. On hot summer days, this creamy delicacy tastes best when served chilled.

Buniya is one of the most popular Terai dessert made of gram-flour and are dipped in sugar syrup. It is relatively simple to prepare. Buniya ko laddu is a staple in Nepali sweet treat and is consumed during various festivals, particularly as Shagun.

Yomari is a Newari delicacy that is typically prepared during the Yomari Punhi in mid-December or other major Newari festivals. Yomari is a wholesome rice – flour sweetmeat, delicious, and nutritious snack made from rice flour, molasses, and sesame seeds. It is thought to have been created by a Newari couple in Panauti, Kathmandu Valley, who experimented with the first lot of rice harvest and molasses. The combination was well received by all, and the cooking of the sweetmeat for special occasions gained popularity over time. Because the bread was well received, it was given the name Yomari, which translates to “tasty bread” in the Newari language.

Pustakari is a Nepali candy produced by churning sugar, khuwa (solidified milk), peanut powder, and coconut powder into a brown gooey mixture in a large skillet. It is a molasses-based dessert that is cooked with ghee and milk before being topped with coconut, dates or almonds.  The candy is either hard or chewy and has a distinct taste.

Gudpak is a dessert that is both delicious and nourishing. It is commonly used by new mothers because it is thought to be beneficial for them. This sweet is usually found at Kathmandu’s Gudpak Bhandars and is a valley delicacy that is rarely found elsewhere in Nepal.

Manbhog: Manbhog is a wheat-based dessert that is traditionally served during religious ceremonies. It is an important part of Nepali pujas and rituals such as the Bishnu-Laxmi puja, Satyanarayan puja, and other Laxmi pujas. This dish is made using wheat flour, ghee or butter, milk or hot water, sugar, cashew, raisin, coconut, date, and almond. It is a simple yet delightful sweet that requires very little preparation, making it not just ideal to serve during rituals but also as a dessert option.

Researched by: Dikchhya Thapa, Shreyasi Rl Rana for Nepal Tourism Board