I can hardly believe it—Nepaliaustralian has officially turned 13! When I first started this blog, social media was just beginning to take off, and I had no idea it would connect me with so many amazing people across the globe.
What began as a simple hobby has grown into an incredible journey. Never in my wildest dreams did I think I’d be writing this 13th-anniversary post! This blog has become my personal way of celebrating Nepali culture, traditions, and the unique experience of being a Nepali living in Australia.
As of today, Nepaliaustralian proudly stands at 1,109 posts, 81 pages, 10,714 comments, 2,506,733 page views, 4,447 followers, and 1,383,135 readers from 230 countries. 🙂
I’m beyond grateful to each and every one of you for your support over these 13 years. Your encouragement, comments, likes, and shares have meant the world to me, and I truly couldn’t have come this far without you. Thank you for listening to my stories, sharing in my journey, and showing so much love to my family.
1 tablespoon crushed pistachios (plus extra for garnish)
1 teaspoon cardamom powder
1/2 tablespoon ghee
Optional: Crushed almonds for garnish
Instructions:
In a large mixing bowl, combine the full cream milk powder and full cream milk. Whisk until the mixture is smooth and free of lumps.
Gradually add the condensed milk while continuing to whisk. Ensure the mixture is well-blended and has a consistent texture.
Sprinkle in the cardamom powder and mix thoroughly to evenly distribute the flavour.
Heat a heavy-bottomed pan on low heat and add the ghee. Allow it to melt and coat the pan evenly.
Pour the milk mixture into the pan and start cooking on low heat. Stir the mixture continuously with a spatula to prevent it from sticking to the bottom or forming lumps.
Cook the mixture slowly, allowing it to thicken gradually. The key is to maintain a low temperature and consistent stirring, which will give the burfi a smooth and creamy texture.
As the mixture thickens and starts to pull away from the sides of the pan, continue cooking until it reaches a dough-like consistency. This will take about 10-15 minutes.
Once the mixture has thickened to the right consistency, remove it from the heat.
Prepare a cake pan or a square dish by lining it with baking paper. Grease the paper lightly with ghee to prevent sticking.
Pour the cooked mixture into the prepared pan. Use a spatula to spread it evenly and smooth the surface.
While the mixture is still warm, sprinkle the crushed pistachios (and almonds, if using) on top. Press them gently into the surface with the back of a spoon.
Allow the burfi to cool at room temperature for about 30 minutes. Then, place it in the refrigerator for 2-3 hours to set completely.
Once the burfi has set, remove it from the pan by lifting the baking paper. Cut it into squares or your desired shape.
Garnish with extra pistachios or a dusting of cardamom powder for an added touch.
Tips for the Best Milk Cake:
Use high-quality milk powder for a richer taste.
Ensure that the heat is kept low throughout the cooking process to avoid burning.
For an extra indulgent flavour, you can add a few drops of rose water or saffron strands while cooking the mixture.
Enjoy this deliciously rich and aromatic Burfi that melts in your mouth!
Today is Sri Krishna Janmashtami, a revered festival celebrating the divine birth of Lord Krishna. This festival is observed on the Ashtami Tithi—the eighth day of the dark fortnight (Krishna Paksha) in the month of Bhadra according to the Nepali Bikram Sambat calendar. In the Gregorian calendar, it typically falls in August or September.
Sri Krishna Janmashtami is more than just a festival; it is a profound expression of devotion, spirituality, and the eternal battle between good and evil. On this day, Hindus around the world unite in celebration, fasting until midnight—the sacred hour believed to mark the moment of Krishna’s birth. The day is filled with the chanting of verses from the Bhagavad Gita, the singing of bhajans, and the joyous celebration of kirtans. Temples dedicated to Lord Krishna are adorned with vibrant decorations, and the air is filled with the sounds of devotion and the scent of incense.
In Nepal, the Krishna Mandir in Patan Durbar Square, along with the Narayanhiti Krishna Mandir and other significant temples, become the epicenters of Janmashtami celebrations. Devotees flock to these sacred sites, transforming the night into a vibrant tapestry of faith and devotion. As they gather in large numbers, their hearts are united by the love and reverence they hold for Lord Krishna. The sight of women chanting Krishna’s many names, ‘Narayan, Narayan’ and ‘Gopal, Gopal,’ and the rhythmic clapping of hands in tune with ancient hymns creates an atmosphere of divine energy. The narrow steps leading to the temple’s inner sanctum are filled with worshippers, each offering flowers, coins, and food, yearning for a glimpse of the sacred idol of Krishna. After receiving ‘prasad’—the blessed food offerings—from the temple priests, they return home, their spirits uplifted and hearts content.
The festival also features the installation of beautiful cribs holding small idols of ‘Balgopal’ (baby Krishna), symbolising the joyous moment of his birth. These cribs, often referred to as “jhulas,” are tenderly decorated in Krishna temples, evoking the playful and endearing nature of the child-god. Additionally, the night comes alive with performances of Krishna Lila, dramatic reenactments of Lord Krishna’s life, showcasing his divine play (Lila) and his role as the protector of dharma (righteousness).
But beyond the rituals and festivities, Krishna Janmashtami carries a profound message that resonates through the ages. In the Bhagavad Gita, Krishna famously declares, “Whenever there is a decline in righteousness and an increase in unrighteousness, I manifest myself on earth.” This statement is not merely a declaration of divine intervention but a promise that goodness will always find a way to triumph over evil. Krishna Janmashtami serves as a powerful reminder that in times of darkness, when the world seems engulfed by sin and corruption, divine intervention will restore balance and order. The festival symbolises hope, the promise of renewal, and the assurance that no matter how overwhelming the forces of darkness may seem, the light of truth and righteousness will always prevail.
During Krishna Janmashtami, one of the most delightful sights is seeing little kids dressed up as Lord Krishna. Adorned in vibrant dhotis, peacock feathers, and tiny flutes, they embody the playful and charming spirit of Krishna, bringing joy to everyone around. The innocence of these young ones, coupled with their radiant smiles, adds a special sweetness to the celebration, making the occasion even more heartwarming. It’s a beautiful tradition that not only honours the birth of Lord Krishna but also creates cherished memories for families and communities. Just look at chhora as Krishna ji—it’s simply too adorable!
Sri Krishna Janmashtami, therefore, is not just a celebration of Krishna’s birth but a reaffirmation of our faith in the ultimate victory of good over evil, a timeless truth that continues to inspire and guide us through life’s challenges.
If you live outside of Nepal and miss the taste of lapsi ko achar, I have the next best thing for you—cumquat achar! This sweet, tangy, and spicy pickle is a delicious alternative that you can easily make at home. Cumquat is called muntala in Nepali
Ingredients:
Cumquats: 1 Kg, cut in half or into thirds
Mustard oil: 2 tablespoons
Mustard seeds: 1 teaspoon
Hing (asafoetida): 1/4 teaspoon
Garlic: 4 cloves, chopped
Bay leaf: 8-10
Dried chili flakes: 1-2 teaspoons (adjust to taste)
Fresh hot chilies: Optional, for extra heat
Salt: To taste
Red chili powder: 1 teaspoon (adjust to taste)
Sugar: 200 gm (adjust to taste)
Instructions:
Start by cutting the cumquats in half or into thirds, depending on your preference.
In a pan, heat mustard oil until it’s hot and shimmering.
Add mustard seeds, hing, chopped garlic, bay leaf, and chili flakes to the hot oil. If you like extra heat, add some fresh hot chilies as well. Fry the spices for a few minutes until they release a rich, aromatic flavour.
Now Add the cumquats to the pan and stir-fry them until they soften, about 2-3 minutes. Add salt and red chili powder, mix well, and cover the pan. Let it cook for a 5 minutes.
Add sugar to the pan and mix well. Cover the pan again and let it cook for a few more minutes until the sugar dissolves and the flavours come together. Turn off the heat and let the achar cool down.
Once cooled, transfer the achar to a glass jar. Refrigerate it, and it can be enjoyed for up to 3 months.
Enjoy, a delicious, tangy, and spicy homemade cumquat achar with your meals!
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