Nepali
Pustakari
Pustakari is a traditional Nepali chewy molasses sweet made by cooking chaku or jaggery with khuwa, ghee, coconut, nuts, and warm spices. It is cut into small squares and enjoyed at room temperature with tea.
Ingredients
- Chaku or dark Nepali jaggery, chopped100g
- Khuwa or mawa, crumbled50g
- Ghee1 tsp, plus extra for greasing
- Water2 tbsp
- Desiccated coconut2 tbsp
- Chopped cashews or almonds2 tbsp
- Green cardamom powder1/4 tsp
- Dry ginger powder1 pinch
Method
- Grease a small steel plate or tray with ghee and keep it ready.
- Place a heavy-bottomed karai over low heat, add the crumbled khuwa, and stir for 3 to 4 minutes until it smells nutty and turns slightly grainy; transfer it to a bowl.
- Add the chopped chaku or jaggery and water to the same karai and melt over low heat, stirring until smooth.
- If the syrup has grit or impurities, strain it through a fine sieve, then return it to the cleaned karai.
- Cook the syrup over medium-low heat, stirring often, until a drop placed in cold water forms a firm chewy ball.
- Add 1 tsp ghee, the toasted khuwa, coconut, chopped nuts, cardamom powder, and dry ginger powder.
- Stir continuously over low heat for 3 to 5 minutes until the mixture becomes glossy, thick, and starts leaving the sides of the karai.
- Immediately spread the hot mixture onto the greased plate, pressing it into an even 1 cm thick slab with a greased spoon.
- While still warm, score it into small squares or diamonds, then let it cool completely.
- Break along the scored lines and serve the pustakari at room temperature.
Common questions
Can I substitute khuwa or mawa in Pustakari if I can't find it?
Yes. Use milk powder cooked with a little ghee until it tastes toasted and crumbly, or reduce full-fat milk slowly into a thick khoa-like solid. The flavor will be slightly lighter, but the texture will still set well.
How long does Pustakari take from start to finish?
Plan for about 25 to 35 minutes total. Toasting khuwa takes 3 to 4 minutes, melting and cooking the jaggery syrup takes 10 to 15 minutes, and finishing with the add-ins and setting needs another 3 to 5 minutes.
What are the most common mistakes when making Pustakari?
The biggest mistakes are cooking the syrup on too high heat, which can burn it, and adding the khuwa too early, which can make it separate. Also avoid undercooking the syrup, or the slab will stay soft and sticky.
How should I store Pustakari, and how long does it keep?
Store it in an airtight container once fully cooled and cut. Keep it in a cool, dry place for 5 to 7 days, or refrigerate for up to 2 weeks. Separate pieces with parchment if they tend to stick.
How is Pustakari usually served, and can I change the nuts or flavorings?
Serve it cut into small squares or diamonds as a sweet snack, often with tea. You can swap cashews for almonds or peanuts, and adjust cardamom or ginger slightly, but keep the amounts modest so the jaggery flavor stays balanced.