Pau Kwa (Nepali hog plum – Choerospondias axillaris)

While I was in Nepal, my mum made pau (Pau Kwa – a hot and sour drink) for me. I forgot to take photos of every step but here is easy recipe that she followed.


Unfortunately, I can’t make it here as I can’t find lapsi here but if you want to try it, please follow these steps.


  • ½ kg lapsi
  • 1 tea spoon fenugreek seed
  • 2 teaspoons black salt (Birae Nun)
  • 2 teaspoons chili powder
  • 3 teaspoons vegetable oil
  • Chopped coriander to garnish
  • Salt to taste
  • Water


  • In a pressure cooker, add lapsi and water enough to cover all the lapsi and cook until 5 – 8 whistles.
  • Take out lapsi from the pressure cooker and check if the lapsi cooked well and its skin comes off easily.

bolied lapsi

  • Take out the skin and seed and mash the remaining lapsi pulp (pau) with 2 cups of water . Use hand or whisker to mix the pau so you get the right thickness. Add water until you get the thickness you like. I normally like mine thin, like the consistency of orange juice.
  • Add black salt, salt, and chilli powder and mix well.
  • In a pan, heat the oil.
  • Now add the fenugreek seed and fry it until it turns dark brown.
  • Add this to the pau.
  • Garnish with chopped coriander and pau kwa is ready.


8 responses to “Pau Kwa (Nepali hog plum – Choerospondias axillaris)

  1. i have never seen lapsi here and also dont know about this drink.

    • As far as I know Nepal is only country where lapsi is found. OMG Dixya you need to try this when you in Kathmandu next time. It is big in Newari bhoj and these days sold in Newari restaurant as well. If you lovepaau, you will love this too 🙂

  2. mine favorite too..thanks for sharing the recipe

  3. Wow! Thank you for this recipe. I just love lapsi and I’m craving for this paau right now. I think I’ll try it with red plums but surely they won’t taste anything similar. Will tell you if I make it and if it turns out differently yummy!

  4. I like ‘hot and sour’ soup. Does this taste like that? I would like it whether or not it is like it,… just trying to find a ‘reference point.’ I so enjoy how you enlighten us with recipes, culture and photographs really help to understand what we would see if we would travel to Nepal. Thank you! Smiles, Robin

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