Nepali
Lakhamari
Lakhamari is a traditional Newar sweet, deep-fried until crisp and glazed with fragrant sugar syrup. It is shaped into small coils or knots and served during weddings, festivals, and family gatherings.
Watch it madeThe Food Art · 7:20
Ingredients
- All-purpose flour1 cup
- Ghee2 tbsp
- Plain yogurt1 tbsp
- Warm water3 to 4 tbsp
- Sugar1/2 cup
- Water for syrup1/4 cup
- Green cardamom powder1/4 tsp
- White sesame seeds1 tsp
- Oil or ghee for deep-frying1 1/2 cups
Method
- Place the flour in a bowl and rub in the ghee with your fingertips until the mixture looks sandy.
- Add the yogurt and enough warm water to make a firm, smooth dough.
- Cover the dough with a damp cloth and rest it for 15 minutes.
- Divide the dough into 4 equal pieces and roll each piece into a thin rope about 25 cm long.
- Twist each rope into a tight coil or small knot, pressing the ends firmly so they do not open while frying.
- Heat the oil or ghee in a small deep pan over medium-low heat.
- Fry the shaped lakhamari slowly, turning often, until they are deep golden, crisp, and cooked through.
- Drain the fried lakhamari on a metal rack or paper towel.
- Combine the sugar and water for syrup in a pan and boil until it reaches a sticky one-thread consistency.
- Stir the cardamom powder into the syrup and lower the heat.
- Dip each fried lakhamari into the hot syrup, coating it well on all sides.
- Place the glazed lakhamari on a greased plate, sprinkle with sesame seeds, and let them cool until the sugar coating sets.
Common questions
Can I substitute butter or oil for ghee in lakhamari dough and frying?
Yes, but ghee gives the best flavor and crispness. Butter can be used in the dough, though it may brown faster and soften the texture. For frying, oil works fine; ghee adds a richer, more traditional taste.
How long does lakhamari take from start to finish?
Plan for about 45–60 minutes total. The dough needs 15 minutes resting, shaping takes 10–15 minutes, frying another 15–20 minutes, and syrup-making plus coating usually takes 10 minutes more.
Why did my lakhamari open up or turn too hard when frying?
If the rope isn’t twisted tightly or the ends aren’t sealed well, it can open in the oil. If the dough is too dry or the oil is too hot, the outside hardens before the inside cooks. Fry slowly over medium-low heat.
How should I store lakhamari after coating it in syrup?
Let it cool completely, then store in an airtight container at room temperature for up to 3–4 days. Separate layers with parchment if needed. Avoid the fridge, which can make the syrup sticky and the pastry lose crispness.
What is the best way to serve lakhamari?
Serve it at room temperature with tea, especially black tea or milk tea. It also works well as a festive sweet on plates with other Nepali treats. A light sprinkle of sesame seeds on top adds a nice finish.