Sweets & Desserts
Pustakari
पुष्टकारी
Pustakari is a chewy, fudge-like Nepali confection built from chaku or molasses cooked down with khuwa and ghee, then loaded with coconut, peanuts and dried fruit and set into diamonds. Dense and slow to eat, it was traditionally an energy food for winter and long walks, and it is closely tied to the Newar sweet-making trade of the Kathmandu Valley. It appears in force around Maghe Sankranti, when molasses sweets take over the shops.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 10
- Difficulty
- Medium
At the stove
Method
Grease a shallow 15 x 15 cm tray with ghee and set it somewhere within easy reach — once the mixture is ready you will have to move fast.
Dry-toast the coconut and sesame seeds in a pan over low heat until they smell nutty and turn a shade darker, then tip them out.
Melt the grated chaku or jaggery with the water in a heavy kadai over low heat, stirring until it liquefies completely and foams up.
Add the grated khuwa and the ghee and keep stirring over medium-low heat for about 8 to 10 minutes, until the mixture thickens, darkens and starts pulling away from the sides of the pan.
Stir in the toasted coconut, sesame, peanuts, cashews and dates, followed by the cardamom and ginger powder.
Cook another 2 minutes, stirring constantly, until the mass is glossy and holds together in a single lump.
Scrape it immediately into the greased tray and press flat with a ghee-smeared spatula or the base of a steel bowl.
While still warm, score into diamonds or squares. Let it cool completely before separating the pieces; store in an airtight tin for up to three weeks.
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