Lakhamari: The Crunchy Newari Sweet

There are sweets that melt in your mouth, and then there’s Lakhamari—a robust, unapologetically crunchy, and deeply symbolic delight from Nepal. This Newari confection isn’t just a treat; it’s a statement. A statement of tradition, resilience, and, quite frankly, how much jaw strength one possesses. Whether you find it at a Newar wedding, a religious ceremony, or a sweet shop in Kathmandu, Lakhamari demands to be noticed, and once you’ve had a bite, you’ll understand why.

A Sweet Born in the Heart of the Kathmandu Valley

Lakhamari traces its roots back to the Newar community, the indigenous people of the Kathmandu Valley. The Newars, known for their love of feasting and elaborate ceremonies, have a deep appreciation for sweets that can last a long time—perhaps because their festivals last equally long. The name “Lakhamari” is believed to be derived from “Lakh” (meaning “hundred thousand” in Sanskrit), implying prosperity and abundance.

The Kathmandu Valley, with its rich culinary heritage, has been a breeding ground for time-honoured recipes like Lakhamari. In ancient times, artisans and bakers dedicated their craft to perfecting the sweet, passing their skills through generations. The use of locally sourced ingredients, from aromatic spices to high-quality flour, gives Lakhamari a distinct taste that has remained unchanged for centuries.

Lakhamari: More Than Just a Sweet—A Cultural Icon

In Newari culture, Lakhamari is not just food; it’s tradition. It plays a crucial role in weddings, where it symbolises a strong and long-lasting relationship. It is exchanged between families, often wrapped in delicate paper, its crunch acting as a metaphor for an unbreakable bond (though your teeth may disagree). During religious rituals and festivals, particularly Yomari Punhi and Gai Jatra, Lakhamari is offered to deities and ancestors as a mark of reverence.

It is also a staple in Newar funerary customs, where it is offered to departed souls. The act of giving Lakhamari in remembrance of loved ones reflects the idea that traditions should endure, just like the sweet itself. Even today, Newar households store these pastries as a symbol of prosperity and good fortune, sharing it with guests on special occasions.

Regional Twists and Varieties

Not all Lakhamari is created equal. While the classic Mha: Lakhamari is the large, circular, and intricately twisted version used in wedding ceremonies, there are other variations:

• Paun Lakhamari – A smaller, lighter version, ideal for casual snacking.
• Sunsi Lakhamari – Thin, elongated, and extra crispy—perfect for those who want to test the limits of their dental endurance.
• Phoka Lakhamari – A puffier, slightly airier version, though still delightfully crunchy.
• Baji Lakhamari – A version commonly paired with beaten rice (baji), adding an extra dimension to the dish.

Each variety shares the same foundation—flour, sugar, butter (or ghee), and a whole lot of patience to achieve the perfect crispiness.

The Best Drinks to Pair with Lakhamari

Given its firm, biscuit-like texture, Lakhamari is best enjoyed with something that complements (or softens) its crunch. A few excellent choices include:

• Milk Tea (Dudh Chiyaa) – The classic Nepalese spiced tea is a perfect match, with its warm, milky smoothness providing a lovely contrast.
• Sweet Lassi – The creamy yoghurt-based drink helps balance the sweetness while making the crunch more manageable.
• Nepali Chhyang (Rice Beer) – If you’re feeling adventurous, a glass of slightly tangy, mildly alcoholic Chhyang cuts through the sugar beautifully.
• Black Coffee – For those who like to keep things simple, the bitterness of coffee works wonders with the caramelised notes of Lakhamari.
• Hot Cocoa – A surprising but delightful combination, where the richness of cocoa offsets the sweetness of the Lakhamari.

Foods That Complement the Crunch

Lakhamari is not a solo act. While it’s great on its own, it pairs wonderfully with other Newari delights:

• Yomari – Another Newari festive sweet, filled with molasses and sesame, offering a soft contrast to Lakhamari’s crispiness.
• Sel Roti – The ring-shaped, slightly chewy rice doughnut complements the denser crunch of Lakhamari.
• Juju Dhau – This legendary “king of curds” from Bhaktapur adds a creamy, slightly tangy element that makes Lakhamari even more enjoyable.
• Samay Baji – A Newari feast platter that often features Lakhamari as a sweet counterbalance to its savoury elements.

The Secret to Its Legendary Crunch

What makes Lakhamari so satisfyingly hard yet delicate? The secret lies in the meticulous frying process. The dough, often infused with a hint of cardamom, is kneaded, twisted into intricate shapes, and deep-fried over low heat to achieve a uniform, golden-brown crisp. Once fried, it is coated in sugar syrup, giving it that irresistible glossy finish. The result? A sweet that can last weeks, even months, without losing its signature crunch.

The art of making Lakhamari also requires precision in temperature control. Too much heat, and it turns bitter; too little, and it remains undercooked. This balance is what makes an expertly made Lakhamari an achievement in itself.

Lakhamari Recipe to Try at Home

If you’re up for the challenge (and have some strong teeth at the ready), here’s how you can make this Newari sweet in your own kitchen.

Ingredients:

• 2 cups plain flour
• ½ cup rice flour
• ½ cup sugar
• 2 tbsp butter or ghee
• 1 tsp cardamom powder
• ½ tsp baking soda
• Water (as needed)
• Oil for deep frying
• ½ tsp nutmeg powder (optional, for added flavour)

For the sugar coating:

• ½ cup sugar
• ¼ cup water
• ½ tsp rose water (optional, for fragrance)

Method:

Start by mixing the plain flour, rice flour, sugar, and baking soda in a bowl. Add the butter (or ghee) and rub it into the flour until it resembles coarse breadcrumbs. Slowly add water and knead into a firm but pliable dough. Let it rest for 30 minutes.

Divide the dough into small portions and roll them into ropes. Shape them into twisted or circular patterns, pressing the ends together firmly so they don’t break apart while frying.

Heat oil in a deep pan over medium-low heat. Fry the shaped dough pieces until golden brown and crisp. The key is to fry them slowly, allowing them to cook through without burning the exterior.

For the sugar coating, dissolve sugar in water over medium heat and let it simmer until it forms a light syrup. Add rose water if desired. Dip each fried Lakhamari into the syrup, ensuring a thin, even coating. Let them cool and harden before serving.

And there you have it—the ultimate crunchy Newari sweet, ready to be enjoyed with a cup of tea or as part of a celebratory feast. One bite, and you’ll understand why Lakhamari isn’t just a snack—it’s a legacy.