One souvenir I absolutely had to come home with was a Nepalese cookbook. I loved the opportunity of learning about a culture’s food and customs surrounding food.
I found a lovely little cookbook made by America’s Nepalese Community, each recipe donated by a different individual. I scanned the book before buying it, scouring it for a momo recipe. As well as finding a momo recipe, I stumbled across something that began an obsession for the rest of the trip.
Immediately we began searching Kathmandu for these apparently all too common sweet shops, finally we discovered one on a street we had walked many times. My jaw dropped. These sweets were beautiful. They were adorned with silver leaf, sweet, sugary syrups and all were perfectly cut. We chose 4 to share. I can’t tell you what they’re called, what’s in them or how they’re made, but I can tell you that they’re fabulous! The one below is a milk powder pudding, similar to gulab jamun but not as sweet. It’s served in a milk syrup. I cannot describe the smiles that these brought to our faces, the texture was melt in your mouth, like nothing else I know. There really is no other comparison. These treats all had a similar texture to that of a soft jersey caramel, a little grainy but still smooth. These I believe are made with milk powder and cream, stirred over heat until all the moisture has evaporated, then flavoured with various ground nuts, then shaped and decorated.I can’t wait to open the cookbook and try my hand at baking/making some of these treats.
Have you ever tried to replicate things you’ve stumbled across and fallen in love with while traveling?