Tag Archives: nepali sweets

Nepali Sel Roti (Crispy Rice Donut)

Posted on October 30, 2025 | Leave a comment

✨ 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

  1. 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.
  2. Mix ghee and sugar
    • In a large bowl, add ghee and sugar.
    • Beat well with an electric mixer (or whisk) until creamy and smooth.
  3. Add flours
    • Gradually add the rice flour and plain flour to the ghee-sugar mixture, mixing slowly to combine evenly.
  4. 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.
  5. Rest the batter
    • Cover and refrigerate for 2–4 hours to allow the texture and flavour to develop.
  6. 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.
  7. 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.
  8. 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. ☕

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Take care,

M from Nepaliaustralian
XOXO

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Easy Burfi (Milk Cake ) recipe

Posted on September 4, 2024 | 1 comment

Ingredients:

  • 150 ml condensed milk
  • 3 cups full cream milk powder
  • 1 cup full cream milk
  • 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!

M from Nepaliaustralian

XOXO

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