Tihar is special because people commemorate gods and goddesses and worship animals to acknowledge their significance in our everyday lives. The ornate festival of Tihar portrays the harmonious coexistence of humans and animals.
Tihar is celebrated with family gatherings, feasting, and delectable recipes, while a dazzling display of colour illuminates the city.
So, to make your Tihar feast even more astounding, Nepal Traveller has compiled recipes for some of the most famous Tihar delicacies.
Without sel roti, Tihar in Nepal is indeed inadequate. Sel roti is a typical Hindu festive dish from Nepal that is a sweet rice delicacy in the shape of a ring. It is a speciality of Nepal and is prepared and served at festivals, marriages, and other rites all around the country.
Recipe
-Wash and soak rice overnight, and drain excess water.
-Ghee and sugar should be blended into a fine paste. The paste needs to be smooth and sticky (lesilo).
-For 1-2 hours, let it sit covered at room temperature so the ingredients can melt and blend.
-Heat a pan with cooking oil. The base should be flat, and the pan should be deep enough to float sel.
-Pour a thin layer of batter into heated oil in rings and let it cook until it turns brown or golden.
-Make sure they are brown on all sides.
Fini roti is a white, crispy, layered feast typically served in Nepal during festive seasons. When served with curry, alu ko achar, or tea, fini roti is delightful. The light, crispy texture_ and the flavour of each layer make fini roti delectable despite the absence of sweetness. During Tihar, fini roti is offered to Goddess Laxmi.
Recipe
-Mix maida (wheat flour) into a smooth dough and allow it to sit for 15 minutes.
-Place two tablespoons of ghee and rice flour in a separate container. Then thoroughly combine it to create a paste (satho). Satho is used to create the layers in the Fini roti.
-Roll the previously prepared dough into a long rectangular shape.
-Spread satho from one corner to the other evenly over the flattened dough to create numerous layers of fini roti. Draw two or three lines through the centre of the flattened dough.
-Heat the oil, and once it's heated, fry the roti for at least two to three minutes over medium to low heat or until it turns crisp. Keep an eye out for the browning of the colour.
-It is ready for serving promptly. Once it has cooled, it can be kept for a few days in an airtight container.
Rasbari is a dairy-based white spongy delicacy and is, without a doubt, the ultimate dessert served primarily with curd. It is frequently served during celebrations, parties, festivals, and other events. You can prepare rasbari merely with milk, vinegar, sugar, and a little bit of patience.
Recipe
-Start by heating the milk at a medium temperature.
-After the milk is boiled, remove it from the heat and gently whisk it.
-Add some lemon or vinegar to separate the milk's whey.
-Separate the solid milk portion, muslin cloth. Be sure to wring out all of the water.
-Make small milk balls from that solid portion.
- Take a pot and add 500 g of sugar, one jug of water, and cardamom powder. Allow it to boil for five to ten minutes.
-Add milk balls to the sugar syrup, cover, and simmer for 10 minutes.
-Keep it in the freezer or at room temperature.
-It's now ready to serve.
Those who relish indulging in sweet treats find the sweet and savoury anarsa to be the ultimate dessert. Sugary anarsa derives a peculiar flavour from the sesame seeds sprinkled on top. Additionally, anarsa is prepared in Tihar to be offered to the goddess Laxmi.
Recipe
-Soak rice for 6 to 7 hours. Drain and spread it to dry for 15-20 minutes on an absorbent towel or cloth.
-Grind the rice to a coarse grit. Through a fine mesh, sieve the powder into a bowl.
-Without adding water, blend jaggery and one tablespoon of ghee to make a semi-soft dough. If required, use milk. Set aside for 5-6 hours, covered.
-Mix the sugar and semolina thoroughly on a plate.
-Make small, round balls out of the dough, flatten them out, and uniformly coat them with the mixture. (It is anarsa that is left to be cooked.)
-Heat a non-stick pan and add ghee.
-Continue to pour hot ghee onto the anarsa from the pan's sides. Do not flip the anarsa.
-Drain the ghee and serve
Arsa is among the most prevalent desserts. During Tihar, when the sisters give the brothers the Sagun, which is a treat made up of dried fruits, fresh fruits, sweets, and curd, Arsa is also added to it. This Tihar, treat your loved ones by making this delectable dessert.
Recipe
-Soak the rice in water for 3 hours. Then drain the water from the rice and wrap it in a muslin cloth to dry it out.
-Grind rice till you get a fine powder.
-To make a thick syrup, boil jaggery in water until it gets thick.
-Blend rice and jaggery syrup in the same way that dough is prepared and roll them into balls and shape them round.
-Heat the oil and deep-fry them
Lakhamari is a well-known, appetising, traditional sweet delicacy and is notably well-known in the Newari tribe. It comes in a variety of shapes and is made with a multitude of ingredients. Lakhamaari can be kept dry for several days before serving.
Recipe
-Add wheat flour, baking powder, and sesame seeds and blend well.
-Make a dough by adding a little water and kneading well for 5–6 minutes.
-Let the dough rest for 15 to 20 minutes by covering it.
-To prepare sugar syrup, add water and sugar to a pot. Heat the syrup for 10-15 minutes whilst stirring it frequently.
-Keep it on very low heat once it gets sticky and gooey at the same time.
-Take the dough and knead it for a few minutes, then make small balls out of it and give it the shape you prefer.
-Heat the oil in a deep frying pan on medium heat. Bring the flame down to medium-low once it gets heated up.
-Put the dough into the pan gently and fry them till both sides are golden brown.
-Once they turn golden brown, remove them and soak them in the sugar syrup that was made earlier.
-Place it on the plate and let it sit for 30 minutes.
-With the sides of your choice, it is ready for serving.
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