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Pustakari (Newari khuwa and jaggery toffee)
Chewy Newari toffee of khuwa, jaggery and ghee, cut into small squares
Pustakari is the toffee of the Newar community in the Kathmandu Valley, sold in small squares in the old bazaars of Asan and Bhaktapur and made at home for festivals such as Tihar and Yomari Punhi, and on winter afternoons. Jaggery is cooked to a syrup, then khuwa and ghee are stirred in and cooked until the mixture turns into a thick, glossy, deep brown mass that sets into a chewy toffee. It tastes of caramel and milk, a little like fudge but with more chew. Serve a few pieces with tea or as a small sweet after a meal. It is naturally egg-free: the jaggery syrup, cooked to the firm-ball stage, sets the khuwa, so no other binder is needed. Chef's tip: watch the temperature of the syrup; cooking it past 125°C is the common mistake that makes the toffee hard enough to hurt your teeth.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 12
Ingredients
- 7 oz jaggerygrated
- 2 tbsp water
- 1 ⅜ oz ghee
- 7 oz khuwa (khoya)grated or crumbled
- ¼ tsp ground cardamom
- 2 tbsp desiccated coconut (optional)
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Method
0/8 doneStep 1: Grease an 18 cm square tin or a plate with a little of the 1 ⅜ oz ghee.
1 minStep 2: Warm 7 oz jaggery and 2 tbsp water in a heavy pan over a low heat, stirring, until the jaggery melts. Strain if gritty.
4 minStep 3: Raise the heat to medium and boil the syrup without stirring for 4–6 minutes, until it reaches 118–250°F (firm-ball stage): a drop in cold water forms a firm but pliable ball.
6 minStep 4: Lower the heat and add the rest of the ghee and 7 oz khuwa (khoya). Stir constantly; the mixture will loosen as the khuwa melts.
3 minStep 5: Keep stirring over a medium-low heat for 10–15 minutes, until the mixture thickens, turns a glossy deep brown and comes away from the pan as one mass.
14 minStep 6: Stir in ¼ tsp ground cardamom and 2 tbsp desiccated coconut if using, then turn into the tin and spread out about 1.5 cm thick.
1 minStep 7: Leave for 20–30 minutes, until set but still warm, then cut into small squares with a greased knife.
25 minStep 8: Cool completely before lifting out. Wrap in waxed paper and store in an airtight tin for up to 2 weeks.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 3 g
- Carbs
- 20 g
- Fat
- 9 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pustakari (Newari khuwa and jaggery toffee) take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
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