Khapse (Losar fried pastries)
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Crisp fried pastries of flour, butter and sugar, twisted into shapes and made in large batches for Losar, the Tibetan New Year.
Region: SikkimOccasion: Losar (the Tibetan New Year)Time: 1 hour 30 minServes: About 40 piecesEggetarian
Ingredients
- 4 cups maida
- ½ cup sugar, dissolved in ½ cup warm milk
- 100 g butter, melted
- 1 egg (optional)
- ½ tsp baking powder
- A pinch of salt
- Water as needed
- Oil for deep frying
- Powdered sugar to dust
Method
- Mix the flour, baking powder and salt. Rub in the melted butter.
- Add the egg and sweetened milk and knead into a firm dough, adding water if needed. Rest for 30 minutes.
- Roll the dough thin and cut into strips or rectangles.
- Shape them by making a slit in the centre and pulling one end through, or by twisting into knots and ear shapes.
- Deep-fry on medium heat until golden and crisp.
- Cool, dust with sugar and store in airtight boxes.
History
Khapse are a Tibetan festive pastry. Families of Tibetan and Bhutia heritage in Sikkim make them in many shapes, each with its own name.
Significance
Khapse are offered at the family altar during Losar and served to guests who come to give New Year greetings.