Introduction to Lakhamari

 

Lakhamari (Nepalese: लाखामरि) is a beloved traditional sweet, particularly enjoyed by the Newar community in Nepal. Known for its flaky, crunchy texture and intricate preparation, Lakhamari holds a significant cultural and ceremonial role, especially during weddings and other special occasions. Its rich history, unique ingredients, and elaborate preparation make it a distinct and treasured part of Nepali culinary heritage.

 

The Origins of Lakhamari

 

Lakhamari originates from the Newar community, one of the oldest and most culturally influential ethnic groups in the Kathmandu Valley. The Newars have an exceptionally rich cultural heritage, and their traditions are deeply intertwined with the social and religious fabric of Nepal. Lakhamari, like many Newar dishes, carries both cultural and symbolic significance, particularly during ceremonial events like weddings.

 

Although Lakhamari is most commonly associated with the Newars, it has gained popularity among other ethnic communities in Nepal as well. Its distinctive taste, appearance, and cultural importance make it a sought-after treat, particularly during festive seasons.

 

The Ritual Significance of Lakhamari

 

Lakhamari is more than just a delicious sweet; it plays a vital role in Newar wedding customs. The preparation and gifting of Lakhamari are integral to the marriage rituals. Before the formal wedding ceremony (referred to as gwe in Newar culture), the groom’s family sends freshly prepared Lakhamari, along with other sweets, fruits, and flowers, to the bride’s family. This gesture symbolizes the groom's family’s approval of the upcoming marriage and is an important part of the wedding preparations. Lakhamari is typically sent to close relatives, signaling the bride's formal engagement to the groom.

 

On the wedding day, Lakhamari is distributed to family members and friends to announce the union and celebrate the occasion. The size and shape of the Lakhamari vary, with larger versions sent to the groom’s and bride’s close relatives as a mark of respect and smaller ones shared with invited guests. This custom demonstrates the significance of hospitality and the importance of honoring family and community during a marriage.

 

Ingredients and Preparation of Lakhamari

 

The preparation of Lakhamari is a meticulous process that requires careful attention to detail. The ingredients and methods used to make this sweet bread have been passed down through generations, and the skills involved in its creation are considered an ancient culinary art.

 

Lakhamari is traditionally made with a mixture of rice, black urad beans, wheat flour, butter, and water. The rice is first soaked and then ground into a paste, which is combined with the other ingredients to create a pourable batter. Some recipes also include milk or yogurt to enhance the texture and flavor. The batter is then shaped into round, coiled designs—resembling a large twisted rope or wreath—before being deep-fried in ghee or oil until golden brown.

 

The frying process requires a large frying pan, called a "Kadhai" in Nepali, where the Lakhamari pieces are carefully placed and fried to a light golden color. Once fried, the Lakhamari is allowed to rest before being glazed with a light icing to give it a shiny, translucent finish. This finishing touch not only enhances the visual appeal but also adds a delicate sweetness to the bread.

 

The Texture and Taste of Lakhamari

 

Lakhamari is renowned for its unique texture, which is both crunchy and flaky. The exterior is crisp and light, while the interior remains soft and crumbly, creating a satisfying contrast. The sweet bread has a mild buttery flavor with a hint of sweetness from the sugar syrup or icing it is coated with. The intricate layers and delicate glazing give the Lakhamari a luxurious feel, making it a treat fit for special occasions.

 

Although it is delicious on its own, Lakhamari is often enjoyed with other ceremonial foods. It can be paired with tea or served as part of a larger meal during weddings or festivals. The bread also keeps well, maintaining its flavor and texture for up to a month if stored properly at room temperature.

 

A Labor of Love: Making Lakhamari at Home

 

Making Lakhamari at home is a time-consuming and labor-intensive process, requiring significant skill and patience. For skilled cooks, preparing a single Lakhamari can take several hours, as the dough needs to be prepared carefully, shaped precisely, and fried in small batches to achieve the desired result. The intricacy involved in shaping the dough into perfect coils and frying it to golden perfection makes Lakhamari a true culinary undertaking.

 

However, in modern times, many people opt to purchase pre-made Lakhamari from specialty sweet shops, known as Haluwai ko Pasal. These shops have often been passed down through generations of families, and many take great pride in their Lakhamari, which is prepared with expertise and attention to detail. These sweet shops are beloved for producing high-quality Lakhamari and are often considered the go-to place for this traditional treat.

 

 

How to Make Lakhamari: Step-by-Step Process

 

Making Lakhamari is a special and rewarding process that requires patience and skill. Here’s how you can make this traditional Newar sweet at home.

 

Ingredients

 

1.1 cup rice (soaked for 6–8 hours)

2.1/4 cup black urad beans (soaked for 6–8 hours)

3.1/2 cup wheat flour

4.1/4 cup butter (melted)

5.1/2 cup sugar (for syrup)

6.Water (as needed to form batter)

7.Ghee or vegetable oil (for frying)

9.A pinch of cardamom (optional)

 

Step 1: Prepare the Soaked Ingredients

 

Soak the rice and urad beans separately for 6–8 hours or overnight. This softens them, making it easier to grind them into a smooth paste.

 

Step 2: Grind the Soaked Ingredients

 

Drain the soaked rice and urad beans. Grind them together into a smooth, thick paste using a food processor or a traditional stone grinder (sil batta). Add water gradually to help with the grinding. The paste should be thick but pourable.

 

Step 3: Mix the Ingredients

 

In a large mixing bowl, combine the ground rice-urad paste with wheat flour, melted butter, and a pinch of cardamom (if using). Gradually add water until the mixture reaches a pourable batter consistency, similar to pancake batter. It should be smooth and thick but not too runny.

 

Step 4: Prepare the Frying Oil

 

Heat a large frying pan (or kadhai) with ghee or vegetable oil over medium heat. The oil should be deep enough to submerge the Lakhamari. The ideal frying temperature is about 350°F (175°C). To test if the oil is ready, drop a small amount of batter into the oil; if it sizzles and floats, it’s time to fry.

 

Step 5: Prepare the Cloth Bag

 

Place the batter into a clean cloth bag, ensuring there are no air pockets. Tie the bag securely and create a small hole in one corner. This method makes it easier to control the flow of the batter while frying and ensures uniform shaping.

 

Step 6: Shape the Lakhamari

 

Hold the cloth bag over the hot oil and gently squeeze out the batter, forming a spiral or ring shape. The batter will naturally form a coiled, round shape as it hits the hot oil. Be careful, as the batter may splatter when it contacts the hot oil.

 

Step 7: Fry Until Golden Brown

 

Allow the Lakhamari to fry for about 4–5 minutes, turning golden brown and crispy. Flip it over to ensure even frying on both sides. Fry in small batches to prevent overcrowding in the pan.

 

Step 8: Rest and Drain

 

Once the Lakhamari is golden brown and crispy, carefully remove it from the oil and place it on a paper towel or wire rack to drain any excess oil. Let it cool slightly before proceeding.

 

Step 9: Optional Glaze

 

For a glossy finish, prepare a simple sugar syrup by dissolving sugar in a little water and simmering it until it thickens. Drizzle the syrup over the cooled Lakhamari to give it a translucent, satiny glaze. You can skip this step if you prefer the Lakhamari without the glaze.

 

Step 10: Serve and Enjoy

 

Once the Lakhamari has cooled and the glaze has set, it’s ready to serve! Enjoy it as part of a celebration or festival, with tea, or simply as a treat. Lakhamari can be stored in an airtight container at room temperature for up to a month.

 

The Popularity of Lakhamari Today

 

While making Lakhamari at home is not as common as it once was, the bread has remained a symbol of Newar culture and continues to be enjoyed across Nepal. During major festivals like Dashain and Tihar, as well as on weddings and other significant events, Lakhamari is a cherished part of the celebration. Over time, Lakhamari has also transcended its regional roots and become a beloved sweet enjoyed by a wider array of Nepali ethnic groups.

 

The craftsmanship behind Lakhamari, along with its rich symbolism, ensures that this traditional sweet continues to be appreciated by the younger generations while maintaining its cultural integrity. Whether purchased from a specialty shop or made at home, Lakhamari remains an essential part of Nepali culinary heritage, linking past and present.

 

Conclusion

 

Lakhamari is much more than just a sweet bread—it is a symbol of tradition, culture, and familial bonds. Its role in Newar wedding customs, the intricate process of its creation, and its distinct texture and flavor make Lakhamari a treasured part of Nepali cuisine. As a food that has been passed down through centuries, it continues to play a central role in celebrations, uniting communities and generations. Whether enjoyed during a festive occasion or shared with loved ones, Lakhamari embodies the warmth, hospitality, and rich cultural heritage of Nepal.