Pustakari

Pustakari

Pustakari is a traditional Nepalese sweet snack, often enjoyed during festivals and special occasions. It is made from hardened molasses and is typically shaped into thin, flat squares. Pustakari is a popular treat in Nepal, especially during the winter months when it is often consumed with tea.

Ingredients

The main ingredient in Pustakari is molasses, which is boiled until it reaches a hard-crack stage. This gives the candy its characteristic hard texture. Other ingredients may include ghee (clarified butter), sesame seeds, and various spices such as cardamom and cinnamon.

Preparation

To prepare Pustakari, the molasses is first boiled in a pot until it reaches the hard-crack stage. This is a specific temperature range in candy-making, between 149 to 154 °C (300 to 310 °F), at which the syrup forms hard, brittle threads in cold water.

Once the molasses has reached this stage, it is removed from the heat and any additional ingredients are stirred in. The mixture is then poured onto a flat surface, such as a marble slab or a greased baking sheet, and spread out to cool.

As the molasses cools, it begins to harden. Before it completely sets, it is cut into small, square pieces. Once fully hardened, the Pustakari can be stored in an airtight container for several weeks.

Cultural Significance

Pustakari holds a significant place in Nepalese culture. It is often served during festivals such as Tihar and Dashain, and is a common treat during the winter months. In addition to its role as a festive food, Pustakari is also used in traditional medicine in Nepal. It is believed to have warming properties and is often consumed in the colder months to help ward off the chill.

See Also

• List of Nepalese dishes
• Culture of Nepal
• Cuisine of Nepal

References

• "Pustakari: A Sweet Treat from Nepal." The Kathmandu Post.
• "Traditional Foods of Nepal: Pustakari." Nepali Times.
• "Nepalese Cuisine: A Cultural Journey." The Himalayan Times.