Is anyone else here a fan of Lakamari? Because I definitely am 💛
I was so excited when one of my cousins surprised me with Lakamari as a gift—such a thoughtful and nostalgic treat. Here I am unboxing this delicious goodness from Kasthamandap, and it instantly brought back so many memories.
I’ve had Lakamari before from the Kasthamandapand it was amazing then too—this one is just as good! If you’re ever looking for authentic, tasty Lakamari, this is the one to try. And if you haven’t tried it yet… trust me, give it a go. I think you’ll love it 😊
Growing up, Lakamari was part of almost every occasion in our home, so it holds a very special place in my heart. Sweet, simple, and full of nostalgia 🥰
Growing up in Nepal, Pustakari was my chocolate. While others might think of candy bars and sweets wrapped in shiny paper, for us, this traditional Nepali sweet was everything. One bite could make your jaw work a little harder, but your heart instantly happier. It brings back so many childhood memories — school days, village shops, winter mornings, and sharing pieces with friends.
For those who don’t know, Pustakari (also known as Chaku) is a traditional Nepali sweet made mainly from jaggery (unrefined cane sugar), ghee, and nuts or seeds like sesame. It is slowly cooked until it reaches a thick, chewy texture and then shaped into round discs or flattened pieces. Traditionally, it’s eaten during winter because it’s known to provide warmth and energy to the body. In Nepal, it’s also considered nutritious — rich in iron, minerals, and natural goodness compared to processed sweets.
Pustakari isn’t just a sweet; it’s part of Nepali culture. It’s often enjoyed during festivals, cold seasons or simply as a treat from the local pasal. I still remember choosing Pustakari over chocolate without a second thought – that deep caramel-like flavour, the nuttiness, and the satisfying chew were unbeatable.
Recently, I was so excited to find Pustakari here in Sydney — and honestly, it felt like a piece of home found its way to me. This one is from the Swastik brand, and it tasted absolutely delicious. Just like the ones I remember, rich in flavour, perfectly chewy, and so comforting. This is how it looks, just like shown in the video – simple, traditional, and full of nostalgia.
Some tastes never leave you. No matter how far you go, flavours like Pustakari instantly take you back to your roots. Finding it here reminded me of my childhood, my country, and the simple joys we grew up with. Truly grateful for these little connections to home 🤎
✨ Tihar is here! ✨ One of Nepal’s most colourful and joyful festivals — and what better way to celebrate than with Sel Roti, the crispy, golden rice donut that’s a true festival favourite. This traditional treat is made in almost every Nepali home during Tihar and Dashain, shared with family, friends, and neighbours.
Last year I bought them for $2 a piece — so this time, I decided to make my own! 😋
🌸 Ingredients
2 cups rice flour
1 cup plain (all-purpose) flour
1 cup rice, washed and soaked overnight (drain before grinding)
5 tablespoons sugar (add more if you like it sweeter)
½ cup ghee (clarified butter)
2 cups vegetable oil (for deep frying)
A pinch of salt (optional)
🪔 Equipment
Blender or wet grinder (for soaked rice)
Large mixing bowl
Electric mixer (or whisk)
Deep frying pan or kadai
Funnel (or an empty plastic water bottle cut in half)
Wooden chopsticks or tongs
Paper towels for draining
⏰ Prep Time
Soak rice: overnight (8–12 hours)
Batter rest: 2–4 hours in fridge
Active hands-on time: 30–45 minutes
🍩 Makes
8–12 medium sel rotis (depending on size)
👩🍳 Method
Soak & grind rice
Wash and soak the rice overnight.
Drain the rice and grind it into a semi-coarse paste with just enough water to blend smoothly.
Mix ghee and sugar
In a large bowl, add ghee and sugar.
Beat well with an electric mixer (or whisk) until creamy and smooth.
Add flours
Gradually add the rice flour and plain flour to the ghee-sugar mixture, mixing slowly to combine evenly.
Add rice paste
Pour in the ground rice paste and mix thoroughly with your hands until you have a thick, smooth batter.
The batter should be pourable but not runny — similar to pancake batter consistency.
Rest the batter
Cover and refrigerate for 2–4 hours to allow the texture and flavour to develop.
Prepare for frying
Heat oil in a deep pan over medium heat — not too hot.
To test, drop a little batter into the oil. It should float and sizzle gently, not burn right away.
Shape & fry
Fill your funnel or bottle with batter.
Carefully pour the batter into the hot oil in a circular motion, forming a ring (like a donut).
Once the sel roti rises to the surface and turns golden at the bottom, flip gently with chopsticks or tongs.
Fry until both sides are crispy and golden brown.
Drain & serve
Remove the sel roti and place on paper towels to absorb excess oil.
Repeat for the remaining batter.
🍽️ Serve With
Enjoy warm or at room temperature — delicious on its own or with aloo ko achar (spicy potato pickle), sukuti, or even a cup of hot tea. ☕
This year’s Tihar has been truly special for me. It’s our second biggest festival, and it goes on for five beautiful days filled with light, laughter, music, and togetherness. Since moving to this new place, I’ve been lucky to be surrounded by a wonderful Nepalese community — and celebrating Tihar here has been nothing short of amazing.
Each day of the festival brought its own charm and meaning: ✨ Day 1 – Kaag Tihar (Crow Day): We started by offering food to crows, messengers of Yama, the god of death, to ward off sadness and bad news for the coming year.
🐕 Day 2 – Kukur Tihar (Dog Day): We honoured our loyal friends — dogs — by placing garlands, tika, and delicious treats for them. Seeing everyone’s pets proudly wearing flowers and tikas was heartwarming.
🐄 Day 3 – Gai Tihar and Laxmi Puja: Morning began with worshipping cows, a symbol of prosperity and motherhood. As the evening arrived, we lit up our homes with diyas and candles to welcome Goddess Laxmi. The streets shimmered with light, and the air was filled with laughter, music, and the scent of incense.
👭 Day 4 – Govardhan Puja / Mha Puja: This day felt especially meaningful as we performed Mha Puja — a beautiful ritual of self-purification and self-respect. We celebrated life and energy with our family and neighbours, creating a deep sense of connection and gratitude.
🎶 Day 5 – Bhai Tika: The final day was emotional and full of love — sisters placing tika on their brothers’ foreheads, wishing them long life, happiness, and prosperity.
Throughout these five days, the best part was coming together with our neighbours to play Deusi–Bhailo every evening. We went from house to house singing, dancing, and sharing laughter. Everyone contributed — some cooked, some sang, some played the madal or guitar — and every night ended with food, stories, and joy.
This Tihar reminded me of home — of warmth, light, and community. It wasn’t just a festival; it was a celebration of connection, tradition, and belonging.
Okay fellow Pau (titaura) fans – I have to share this! Just got my hands on some seriously addictive Pau (तितौरा) imported by Swastik Nepal Products, and my tastebuds are doing a happy dance! If you know, you know – and if you don’t, let me introduce you to the OG of Nepali snacks. 😋
🥭 What is Pau / Titaura?
Titaura is a traditional Nepali snack made from seasonal fruits (usually lapsi, aka Nepali hog plum). The fruit is boiled down, mashed, and mixed with a perfect blend of salt, chilli, sugar, lemon, and spices to create these chewy, tangy, spicy little bites of heaven. There are heaps of variations—some are sweet, some are super sour, and some will blow your head off with spice (in the best way, of course 😅).
🔥 Why I’m Obsessed
Growing up, titaura was that go-to snack for road trips, sneaky school breaks, or just chilling with cousins. It’s that nostalgic flavour bomb that reminds you of home. Now living in Australia, I never thought I’d find that same authentic taste again—until this!
Swastik’s Pau is next level. It’s: ✔️ Spicy without being too much ✔️ A bit sour, but not overpowering ✔️ Just sweet enough to balance everything out
Plus, the texture is on point – chewy and sticky in the best way. Trust me, once you open the packet, it’s game over. You will finish it.
If you haven’t tried it yet and you love bold, punchy flavours, give it a go. Perfect with anything or just on its own.
Let’s be real, no matter how far we are from home, there’s something about that mix of chilli and fruit that hits right in the feels.
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