Newari Paskha - A Fusion of Russian and Newari Flavors

Ingredients

In this Newari adaptation of Paskha, the traditional Russian ingredients like curd cheese and raisins are replaced with Newari spices such as timur, cumin, and cardamom. The dish also incorporates ghee and spiced rice, which are commonly used in Newari cuisine. These changes infuse the dish with the distinct flavors and aromas of Newari cuisine while still maintaining the essence of the original Russian Paskha. We alse have the original recipe for Paskha, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 4 tablespoons ghee 4 tablespoons ghee
• 1 teaspoon timur (Szechuan pepper) 1 teaspoon timur (Szechuan pepper)
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 1 cup (200g) cottage cheese 1 cup (200g) cottage cheese
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 cup (75g) mixed nuts (cashews, almonds, pistachios), chopped 1/2 cup (75g) mixed nuts (cashews, almonds, pistachios), chopped
• 1/4 cup (40g) dried fruits (raisins, apricots), chopped 1/4 cup (40g) dried fruits (raisins, apricots), chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 52g, 20g
• Protein: 9g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, bring the water to a boil. Add the rinsed rice and cook until it is 80% cooked. Drain the rice and set aside.
3. 3.
   In a separate pan, heat the ghee over medium heat. Add the timur, cumin powder, and cardamom powder. Cook for 1-2 minutes until fragrant.
4. 4.
   Add the cooked rice to the pan and mix well with the spiced ghee. Cook for an additional 5 minutes, stirring occasionally.
5. 5.
   In a mixing bowl, combine the plain yogurt, cottage cheese, and sugar. Mix until well combined and creamy.
6. 6.
   Add the yogurt mixture to the spiced rice and mix gently until the rice is coated evenly.
7. 7.
   Transfer the mixture to a serving dish and press it down firmly to shape it like a dome.
8. 8.
   Refrigerate for at least 4 hours or overnight to allow the flavors to meld together.
9. 9.
   Before serving, garnish with chopped mixed nuts and dried fruits.

Treat your ingredients with care...

• Basmati rice — Rinse the rice well to remove excess starch and achieve fluffy cooked rice.
• Timur (Szechuan pepper) — Crush the timur before adding it to the dish to release its aromatic flavors.
• Cottage cheese — Make sure the cottage cheese is well-drained to avoid excess moisture in the final dish.
• Mixed nuts — Toast the nuts lightly before chopping them for a more intense flavor.
• Dried fruits — Soak the dried fruits in warm water for a few minutes to soften them before chopping.

Tips & Tricks

• For a richer flavor, you can add a pinch of saffron strands to the spiced ghee.
• Adjust the sweetness according to your preference by adding more or less sugar.
• Serve chilled for the best taste and texture.
• Experiment with different combinations of nuts and dried fruits for added variety.
• To make it more festive, decorate the Paskha with edible silver leaf (varak) before serving.

Serving advice

Serve Newari Paskha chilled as a dessert or sweet treat after a traditional Newari meal. Cut it into slices or scoop it out with a spoon for individual servings.

Presentation advice

Present the Newari Paskha on a decorative platter, garnished with additional nuts and dried fruits. You can also sprinkle a pinch of cardamom powder on top for an extra touch of elegance.