Anyone who is from Nepal already knows what Titaura is. Just thinking about it, my mouth is salivating already. For the rest of you who don’t know, Tiatura is sweet, sour, salty or hot or mixture of all those made from fruits like lapsi (pronounced “Lopsy”) which is also known as Nepali Hog Plum or scientific name Choerospondias axillaries. Titaura is also known as Paun in Nepal Bhasa.
Titaura seems to be famous among teenage girls so it is also known as lyase paun. In Nepal Bhasa the word lyase means young girl .
Lapsi is found in Nepal in the hills and they bloom in spring which is around March /April. Lapsi grows in a tree and it has green cover with flesh and a single seedstone inside when it is ripe. Lapsi by itself tastes sour but when they make Titaura, they boil lapsi and take the seedstone out . The gluey flesh is mixed with ingredients like sugar, chilli, salt, other spices depending upon what type of Titaura need to be made. Then it is dried in the sun before packing in a plastic pouch to sell it.
One of the most famous shops in Kathmandu for Titaura is Ratna Park Paun bhandar. The Tiatura from Paun bhandra is sold every where in Nepal form corner shop to supermarkets. These days you also find Titaura made from mango, tamarind, dates, lemon, gooseberry and lime.
For the last few years, we have been lucky to get Titaura in Nepali /Indian grocery shops in Sydney as well. It does cost almost 100% more but it is worth the price for the treat sometimes. I don’t buy it often but when I do, I love it. I love the sweet ones a lot. Not a big fan of salty and hot ones.
Normally in Nepal, it is believed that these Titaura are not made in hygienic way and are discouraged by parents but you will find people of all age enjoying it nevertheless.
If you ever get a chance, do try it out. You may like it. 🙂
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