Lakhamari
Lakhamari is a traditional sweet, crispy bread prepared for various holidays and celebrations, such as weddings. In Newar culture, Lakhamaris are offered to guests at wedding ceremonies.
30-60min
Normal
Ingredients
For how many kilos?
For the syrup
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
For the Lakhamari
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Ingredient 11
Ingredient 12
Other Ingredient
Ingredient 13
Directions
In a bowl, mix together the wheat flour, the salt, the baking powder, the sugar, the cardamom powder and the sesame seeds.
Incorporate melted ghee by rubbing until a breadcrumb-like consistency is achieved.
Add water (or milk) little by little while kneading well and knead for 5 to 6 minutes to obtain a very firm but easy-to-poach dough.
Let the dough rest for 30 minutes. Cover it.
Lightly crushed the cardamom pods.
In a saucepan, combine the water, the sugar, and the cardamom. Cook until the sugar is dissolved, then simmer the syrup until it thickens and becomes syrupy.
Turn off the heat and add the lemon juice. Mix well.
Take the dough and knead it for a few minutes.
Roll out the dough and shape it into an elongated form, like a long sausage.
Cut the dough into smaller pieces using a knife.
Heat the oil (or ghee) in a deep pan over medium heat. Once hot, reduce the heat to medium-low.
Gently place the dough in the pan and fry until golden brown on both sides and crispy.
Place the Lakhamari on absorbent paper to remove the cooking oil.
While the pieces are still warm, dip them for 15 to 20 seconds in the hot syrup, turning them to coat them well. Drain off the excess to the pan.
Place it on a plate and let it dry and harden completely for half an hour.
Store the Lakhamari in an airtight container for up to 3 weeks in a cool, dry place.
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