page_title: Nepalese cuisine
section_title: Sweets
hierarchical_section_title: Nepalese cuisine / Types / Sweets
caption_attribution_description: English: Sooji Ki Berfi
context_page_description: Nepali/Nepalese cuisine comprises a variety of cuisines based upon ethnicity, soil and climate relating to Nepal's cultural diversity and geography. Dal-bhat-tarkari is eaten throughout Nepal. Dal is a soup made of lentils and spices, served over boiled grain, bhat—usually rice but sometimes another grain - and a vegetable curry, tarkari. Condiments are usually small amounts of spicy pickle which can be fresh or fermented, and radish known as 'mula ko achar', and of which there are a considerable number of varieties. Other accompaniments may be sliced lemon or lime with fresh green chilli and a fried papad. Dhindo is a traditional food of Nepal.
  Much of the cuisine is variations on Asian themes. Momo is a Nepalese style dumpling filled with minced meat in a flour dough, given different shapes and then cooked by steaming. It is one of the most popular foods in Nepal and the regions of Sikkim, Darjeeling and Kalimpong in India where ethnic Nepalese have a presence. Momo were originally filled with buffalo meat but are now commonly filled with goat or chicken, as well as vegetarian preparations.
context_section_description: Nepal produces a variety of fruits (persimmons, apples, mangoes, tangerines, kiwis) and nuts that are featured in locally prepared sweets. Dessert is not a well-established concept in the Nepali cuisine and sweets made with milk, yogurt and cheese are often eaten for breakfast as standalone meals. Sometimes grated carrots are used instead of flour, or semolina, rice, corn or puffed lotus seeds. Barfi is made with some combination of lentils, fruits, flour and thickened milk. 
  Halwa is a sweetened semolina pudding with green cardamom, cashews, raisins and shredded coconut. Like other Nepalese sweets, Nepalese puddings are prepared using ghee. Dumplings called lal mohan are deep fried like fritters and soaked in cardamom-flavored sweet syrup.
  At the festival of Yomari Purnima celebrated in December, to thank the godess of grains Annapurna after the harvest, the Newar make sweet dumplings (yomari) with rice flour filled with sesame seeds, and brown sugar or molasses. In the predominately Hindu country, sweet peda made with thickened milk (khuwaa) are offered to the Hindu gods.
caption: Semolina halva
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