18 Famous Nepali Sweets You Must Try

Nepal, a landlocked country nestled in the Himalayas, is renowned for its breathtaking scenery and rich cultural heritage. But beyond the majestic mountains and ancient temples lies a hidden treasure trove of delectable desserts waiting to be explored. 

Nepali sweets offer a delightful journey through a diverse and flavorful landscape, influenced by various cultures and traditions.

Famous Nepali Sweets

Nepali sweets hold a special place, reflecting the country’s cultural richness and culinary creativity. Join me on a delightful journey as we explore 18 famous Nepali sweets that are sure to leave you craving for more.

1. Sel Roti: 

Let’s start with a famous Nepali sweets – Sel Roti. This traditional sweet is a type of rice-based doughnut or bread ring. Made from rice flour, sugar, milk, and sometimes banana, Sel Roti is deep-fried to golden perfection. It boasts a crispy exterior and a soft, chewy stuff, making it a favorite choice for breakfast or festive occasions like Dashain and Tihar.

2. Juju Dhau: 

Known as the “King of Yogurt,” Juju Dhau is a creamy and indulgent yogurt that hails from the city of Bhaktapur. Prepared by simmering milk for hours and then fermenting it overnight in clay pots, this velvety yogurt has a distinctively rich flavor and smooth texture. Served with a drizzle of honey or sugar syrup, Juju Dhau is a heavenly treat for your taste buds.

3. Yomari: 

Yomari is a unique Nepali sweet that holds cultural significance, especially during the Yomari Punhi festival. Shaped like a fish or a conch shell, Yomari is made from rice flour dough filled with a sweet mixture of sesame seeds, molasses, or khuwa (reduced milk). These delectable dumplings are steamed until cooked and can be enjoyed as a dessert or snack throughout the year.

4. Lal Mohan: 

Lal Mohan, also known as Gulab Jamun in other parts of South Asia, is a beloved sweet in Nepal. These soft, syrup-soaked dumplings are made from khoya (reduced milk solids) mixed with flour and then deep-fried until golden brown. After frying, they are soaked in a sugar syrup flavored with cardamom, saffron, and rose water, imparting a fragrant aroma and irresistible sweetness.

5. Gundpak: 

Gundpak is a traditional Nepali fudge made from jaggery (unrefined cane sugar), ghee (clarified butter), and various nuts such as almonds, cashews, and pistachios. This rich and decadent sweet is cooked slowly until it reaches a smooth and creamy consistency. Once cooled, it is cut into squares and garnished with edible silver leaf or chopped nuts, adding an elegant touch to its rustic charm.

6. Anarasa: 

Anarasa is a delicacy often prepared during festivals and special occasions in Nepal. Made from soaked rice, jaggery, and powdered fenugreek seeds, the batter is fermented overnight to develop its distinctive flavor. The batter is then spread thinly on a hot griddle to form delicate, lacy patterns before being deep-fried to crispy perfection. Anarasa delights with its unique combination of sweetness and subtle bitterness from fenugreek.

7. Khapse:

Khapse are traditional Nepali cookies or biscuits that are especially popular during Losar (Tibetan New Year) and other festive occasions. Made from flour, butter, sugar, and sometimes milk, these dough-based treats come in various shapes and sizes, from twisted knots to intricate designs. Deep-fried until golden and crispy, Khapse are often sprinkled with powdered sugar or sesame seeds for extra flavor.

8. Bara: 

Bara is like a pancake, but it’s made from ground lentils, spices, and herbs instead of flour. People grind lentils into a fine powder and mix it with water, spices, and herbs to make a thick batter. They then fry this batter in oil until it becomes crispy and golden brown. While Bara is usually savory and served with savory toppings, like chutney or pickles, during festivals, people also enjoy sweet versions of Bara. Sweet Bara is made similarly to the savory one, but it includes sugar or jaggery in the batter to give it a sweet taste. Sweet Bara is often served as a dessert or a special treat during festive occasions.

9. Malpuwa: 

Malpuwa is a type of pancake that’s sweet and deep-fried. People make the batter for Malpuwa by mixing flour, sugar, and milk together until it becomes smooth. Sometimes, they also add cardamom to the batter to give it a fragrant flavor. After making the batter, they fry spoonfuls of it in hot oil until they turn golden brown and crispy. Once cooked, Malpuwa is often served with a drizzle of honey or sugar syrup to add extra sweetness. It’s a popular dessert in Nepal, enjoyed by people of all ages.

10. Sikarni: 

Sikarni is a traditional Nepali dessert made from strained yogurt mixed with sugar, nuts, and spices. To make Sikarni, people first strain yogurt to remove excess water, resulting in a thick and creamy texture. Then, they mix the strained yogurt with sugar, chopped nuts like almonds and pistachios, and spices such as cardamom and saffron. The mixture is chilled before serving, making it wonderfully refreshing, especially on hot days. Sikarni is often enjoyed as a dessert or as a sweet snack, offering a delightful combination of creaminess and sweetness.

11. Khir: 

Khir, also known as rice pudding, is a comforting dessert made from rice cooked in milk and sweetened with sugar or jaggery. To prepare Khir, people cook rice in milk until it becomes soft and creamy. Then, they add sugar or jaggery to sweeten it, along with flavors like cardamom and saffron for added aroma. Khir is simmered until it reaches a thick and creamy consistency, then garnished with nuts like almonds and cashews before serving. It’s a beloved dessert in Nepal, often enjoyed during festivals and special occasions for its comforting and indulgent taste.

12. Peda: 

Peda is a milk-based sweet made from condensed milk, sugar, and flavored with cardamom. To make Peda, people cook condensed milk and sugar together until it thickens and turns into a fudge-like consistency. Then, they add cardamom for flavor and shape the mixture into small, bite-sized pieces. Sometimes, they garnish Peda with pistachios or saffron to enhance its appearance and taste. Peda is a popular sweet in Nepal, enjoyed as a special treat or given as a gift during festive seasons and celebrations.

13. Coconut Laddu: 

Coconut Laddu are sweet balls made from grated coconut, sugar, and condensed milk. People mix together grated coconut, sugar, and condensed milk to form a thick mixture, then roll it into small balls. Sometimes, they also garnish Coconut Laddu with chopped nuts or edible silver leaf for added decoration. These sweet balls are often served as a dessert or snack, loved for their coconutty flavor and chewy texture.

14. Sakkhar Katti: 

Sakkhar Katti is a traditional Nepali sweet made from sugar syrup boiled until it reaches a hard, glass-like consistency. People heat sugar syrup in a pan until it thickens and becomes sticky, then pour it onto a flat surface to cool and harden. Once cooled, they break it into pieces or shape it into intricate designs. Sakkhar Katti is sweet and crunchy, often flavored with cardamom for extra aroma. It’s a popular sweet enjoyed during festivals and special occasions, offering a satisfying crunch and sweetness.

15. Kaju Barfi: 

Kaju Barfi, although not native to Nepal, is a popular sweet enjoyed throughout the country. It’s made from cashew nuts blended into a smooth paste, cooked with sugar, and then set into squares. Kaju Barfi has a rich and creamy texture with a subtle nutty flavor, making it a favorite choice for festivals, weddings, and other special occasions.

16. Sarayam: 

Sarayam is a traditional Nepali sweet made from rice flour batter, coconut, and jaggery. To make Sarayam, people mix rice flour with water to form a thick batter, then add grated coconut and jaggery for sweetness. The batter is then steamed in cone-shaped molds, resulting in a soft and spongy texture. Sarayam is often enjoyed as a dessert or snack, offering a delightful combination of sweetness and coconut flavor.

17. Puruki: 

Puruki is a sweet snack made from popped rice mixed with jaggery or sugar syrup. Popped rice is rice that has been heated until it pops like popcorn. To make Puruki, people mix popped rice with jaggery or sugar syrup, which binds the rice together and adds sweetness. Sometimes, they also flavor it with cardamom or sesame seeds for extra taste. Puruki is crunchy, sweet, and often enjoyed as a quick energy boost or as a snack during festivals and celebrations.

18. Chaku: 

Chaku is a traditional Nepali sweet made from molasses boiled until thick and then poured into molds to cool and harden. Molasses, also known as gur, is a thick, dark syrup obtained from raw sugarcane juice. To make Chaku, people heat molasses in a pan until it becomes thick and sticky, then pour it into molds to set. Once cooled and hardened, Chaku is chewy, sweet, and full of rich flavor, making it a favorite snack during cold winter months or festive occasions like Dashain and Tihar.

Also Read: Popular Street Food in Nepal

Conclusion

These 18 famous Nepali sweets offer a glimpse into the diverse and flavorful world of Nepali cuisine. Whether you’re indulging in the creamy richness of Juju Dhau or savoring the crispy sweetness of Sel Roti, each bite is a celebration of Nepal’s culinary heritage. So, the next time you visit this enchanting Himalayan nation, be sure to treat yourself to these irresistible delights and experience the magic of Nepali sweets firsthand.