Sweets recipe for Tihar

Tihar is all about celebrations, and no celebration is complete without delectable treats. Tihar is traditionally celebrated by making and eating various types of rotis. NepalNews brings you some tasty recipes to make at home to make this festival even more special and delicious:

Fini Roti; crispy bread

This dish, one of Tihar's delicacies, is something that many of you may only see in Tihar. It's a sweet and crispy deep-fried multi-layered flatbread. Because it is a rare dish, it can be found in specialty sweet shops on regular days. One of the main reasons this is a delicacy is its unusual dry and flaky texture, which is not common in Nepalese sweets. During the festival, it is offered to the goddess Laxmi.

Ingredients Required

• All-purpose flour (2 cups)
• Rice flour (¼ cup)
• Ghee (4 tbsp)
• Water (as required)
• Salt to taste
• Powder sugar (¼ cup)
• Oil for deep frying

Recipe

1. Combine flour, 2 tbsp ghee, and salt in a bowl. Then mix it well.
2. To make a soft dough, knead in a small amount of water at a time. Cover it and set it aside for 15 minutes to rest.
3. In another bowl, combine rice flour and 2 tbsp of ghee. Then thoroughly combine it to make a paste known as satho (to create the layers in the fini later).
4. Roll out the dough with a rolling pin into a long rectangular shape.
5. To straighten it out, use a knife to cut all of the corner ends.
6. Spread satho evenly over the flattened dough to aid in the creation of multiple layers in Fini.
7. The satho is gently rolled from one corner to the other on flattened dough.
8. The rolled dough is then cut through the center.
9. If the rolled dough is too thick, thin it with your hand to form an elongated shape. It is then cut into small equal pieces.
10. Flatten each piece of dough and roll it out with a rolling pin. Using a knife, make 2-3 lines in the center of the flattened dough.
11. Heat the oil, then fry it for at least 2-3 minutes on a medium to low heat until crisp. Make certain that the color does not turn brown.
12. Sprinkle powdered sugar on both sides of the fini while it is still hot if you like sweet fini roti. (This is entirely optional and entirely up to you.) Traditional fini roti contains no sugar.)
13. It can be served hot, warm, or cold. After it has cooled, it can be stored in an airtight container for a few days.

Chini Roti; a sweet dessert

Chini roti is one of the different types of rotis. It's sweet and goes well with homemade pickles or even meat dishes. These rotis are very popular around Tihar and are very simple to make at home.

Ingredients Required

• Rice (soaked minimum 6 hrs)
• Sugar (as per taste)
• Oil or ghee

Recipe

1. Blend until the soaked rice is smooth. Add a little water at a time until the dough is ready. However, keep in mind that the dough should be similar to chapati but slightly coarse to the touch.
2. Make small balls of dough and shape them into round shapes by dabbing them with your hands and applying a little bit of ail to keep the dough from sticking to your hand, the board, or the plastic.
3. In a pan, heat some oil and deep fry the roti for about 5 minutes.
4. When the roti is golden brown, remove it from the oil and place it on a paper towel to absorb excess oil.

Lakhamari; a delicious and crunchy sweet

Lakhamari, a type of sweet, is well-known in Newari communities for its crunchiness and sweet yet savory flavor. It is a traditional sweet made for various festivals and celebrations such as weddings and Tihar. It can be made in various shapes and is given different names depending on the shape.

Ingredients Required

• Taichin Rice Flour (1 kg)
• Ghee (400 Grams)
• Black Lentil (½ kg)
• Chasni/Liquid Sugar (as required)
• Oil
• Water

Recipe

1. Soak the rice grains in water for 24 hours before drying them for 12 hours. Grind the dried rice grains in a food processor.
2. The same procedure applies to black lentils, which require soaking for a day and drying before grinding.
3. Remove the covers before grinding, but this will be simple once they have dried.
4. Fill a bucket halfway with water and make a paste out of the lentils. After you've made the paste, stir in the rice flour and ghee.
5. Stir them well for a while to make the batter.
6. Cover the batter with a cloth, but leave some gaps for air to pass through.
7. Heat some oil, then drop the paste into the hot pool and make patterns. The patterns are usually similar to Mandalas, but there are no rules, so you can make them however you want.
8. After half-cooking the batter, transfer it to another pan and deep fry it until golden brown.
9. The chasni should be brushed on the fried dish. Allow it to cool for the chasni to harden before serving your Lakhamari.