Sutkeri Masala

Sutkeri masala Photo

What Is Sutkeri Masala 

Sutkeri Masala is a beloved sweet confectionery that is well-known in Nepal for its health benefits for lactating mothers. This delectable treat is made by combining a variety of ingredients such as ground nuts, seeds, dried fruits, and edible gum.

It is a very tasty and nutritious treat that is perfect for lactating mothers. It can be stored in an airtight container for up to a month and is a great snack to have on hand whenever you need a quick boost of energy. 

For centuries, Nepal has been preparing a delicious, nutritious, and sweet medicinal confectionery called "Sutkeri ko Ausedhi". The term "Sutkeri" in Nepali refers to a mother who has recently given birth, while "ausedhi" refers to specially prepared medicine. According to ancient customs, new mothers are given Sutkeri ko Ausedhi along with other nutritious foods after giving birth. This sweet treat is considered the ultimate health supplement for postpartum healing, energy boost, and lactation support for mothers.

Different Names of Sutkeri masala

Sutkeri ko Ausedhi, the traditional Nepali sweet confectionery, is known by various names across different regions and languages. 

In Nepali, it is also called:

• Sutkeri Masalaa (सुत्केरी मसला)
• Mishri Paakh (मिश्री पाख)
• Battissa ko Paakh (बत्तिसा को पाख)

In Newari, it is known as:

• Pokhuna washaw ( aushadhi) पोखुना वासा औषधि
• Phaku Bansa Pakh (फकु बंसा पाख)
• Pokhuna Jwala (पोखुना ज्वाला)
• Mishri Pakh Jwala (मिश्री पाख ज्वाला)

To make Sutkeri ko Ausedhi, a variety of medicinal herbs and spices are combined with clarified butter, edible gum, khuwaa (thickened and concentrated milk products), rock sugar, and ground nuts, seeds, and dry fruits like almonds, cashews, pistachios, coconuts, dates, and raisins. Additionally, the recipe calls for Battisaa powder and Jesthalangwagi churna, a blend of 32 different herbal plants in varying proportions. The ingredients are cooked until the mixture reaches a fudge-like consistency that is slightly chewy, rich, and sweet. This delicious and nutritious confectionery is typically consumed one to two tablespoons at a time, in the morning and evening, along with warm milk.

Along with rest, traditional postpartum diets passed down through generations are prepared to aid in recovery. These diets typically include broth soups made with a variety of meats served with buttered rice (known as "gheu haaleko ko bhaat re maasu ko ras"), which can help speed up the healing process. Another common and highly beneficial dish for new mothers is ajwain soup (called "jwaano ko ras"), known to boost milk supply and alleviate gas pains. Some even add goat leg bone to the soup for added nutrition. Immediately after delivery, a popular meal served is gheu-chaaku-bhaat, consisting of Nepali jaggery ("chaaku"), pure clarified butter ("gheu"), and rice ("bhaat"). Other foods that are simple, nourishing, and easy to digest with vital nutrients are also given, such as boiled milk with honey, lentil soups, fresh vegetables cooked with minimal spices, and fresh fruits. Spicy foods, chili peppers, caffeine, deep-fried foods, sour foods, and ice-cold foods are avoided during this period.

 Sutkeri masala ingredients

• 1 cup fenugreek seeds (methi ko geda मेथी को गेडा)
• 1/2 cup ajowain seeds (jwaano ज्वानो)
• 2 cups fennel seeds (saunp or saunf सौंप सौन्फ़)
• 3 cups clarified butter (gheu घीउ) or unsalted butter
• 1 1/2 cups edible gum - gum arabic - (goond गूंद)
• 1 cup Battisaa powder (बत्तिसा को धुलो) - powdered mixture of 32 varieties of locally available medicinal plants**
• 1/2 cup Jesthalangwadi powder - (जेस्थालाबंगारी को धुलो) powdered mixture of medicinal and herbal plants**
• 7-8 cups of milk khuwaa - (खुवा) - (Khuwaa is milk cooked down to the consistency of soft cream cheese and basis of many Nepali sweets)

(These ingredients are available to purchase at Nepali, Indian and Asian stores)

• 2 1/2 cups whole raw almonds (badaam बदाम)
• 1 cup raw pistachios - (pistachu पिस्ताचु)
• 1 cup raw cashews - (kaaju काजु)
• 1 cup pecans - (peekaan पीकान नट)
• 1 1/2 cups shelled walnut - (okkhar ओखर)
• 1 cup unsweetened coconut chips - (Nariwal नरिवल)
• 1 cup raisins (kishmiss or monakka - किशमिस, मुनक्का)
• 2 1/2 cups dry dates (chowara छोहरा)

Other spices:

• Seeds of 15 cardamom pods, finely ground (sukumel सुकुमेल)
• Seeds of 10 black cardamom pods, finely ground (alainchi अलैंची)
• 1 tablespoon cinnamon powder - (daalchini दालचिनी को धुलो)
• 1 teaspoon clove powder - (lwaang ल्वाङ्ग)
• 5 small whole nutmeg, finely ground - (jaiphal जाइफल)
• 1 cup pumpkin seeds - (pharsi ko beyaa फर्सी को बीयाँ) (melon seeds, ash gourd seeds, pumpkin seeds), 1/2 cup for decorated topping
• 3 1/2 cups granulated sugar (or rock sugar or sugar crystal) - (mishri मिश्री)

How to make Sutkeri masala

1. Boil fenugreek, ajowan, and fennel seeds in a medium-sized saucepan with enough water to cover them. Reduce heat to medium-low, cover the pan, and continue cooking until the spices are soft. This should take about 10 minutes. Remove and drain the spices, but save the water. Place the drained spice mixture in a food processor or blender and add up to 1/2 cup water to make a semi-thick puree. Transfer the puree to a bowl and set it aside.
2. Heat 1 cup of clarified butter in a medium-sized saucepan over medium-low heat. Add gum and fry until it puffs up, stirring constantly. Use a slotted spoon to transfer the gum to paper towels to drain and set aside.
3. In the same pan with the remaining hot butter, fry almonds until they are browned and toasted. Use a slotted spoon to transfer them to paper towels. Fry cashews, pistachios, walnuts, pecans, coconut chips, dates, and raisins one by one until they are toasted through. Remove immediately and drain. Do not let them burn as they will continue to cook after being removed from the heat.
4. Chop the toasted nuts into small pieces or use a food processor. For the best texture, chop nuts by hand. Set aside.
5. In a separate large saucepan, heat 2 cups of clarified butter over medium-high heat. Add Battisaa Powder and Jesthalangwadi powder and stir until well mixed. Mix in the ground fenugreek, ajowan, and fennel paste, and khuwaa, and cook until the liquid has almost evaporated. Add the toasted and chopped nuts mixture (almonds, cashews, pistachios, walnuts, pecans, coconut chips, dates, raisins) and mix well. Add all ground spices (cardamon, black cardamom, cinnamon, cloves, nutmeg), and pumpkin seeds and mix well. Cook, stirring from time to time, until the mixture has thickened and reduced, about 25 minutes. Add sugar and continue cooking, stirring, scraping the sides of the pan, until the mixture begins to pull away from the sides of the pan, creating a thick solid mass, and the butter starts separating from the pan.
6. Mix in the edible fried gum and stir well. Remove the Sutkeri Ko Ausedhi from the heat and let it cool completely. Transfer it to a serving tray and sprinkle with the remaining fried gum and melon or pumpkin seeds.

In conclusion, Sutkeri Masala is a traditional Nepali spice blend that adds a unique flavor and aroma to a wide variety of dishes. The ingredients used in this masala are not only flavorful but also have many health benefits. The process of making Sutkeri Masala requires a bit of patience and skill, but the end result is well worth it.

Sutkeri Masala can be used in a variety of dishes, including curries, rice dishes, soups, and more. It is a versatile spice blend that adds a depth of flavor to any dish. Additionally, Sutkeri Masala can be stored for a long time, making it a convenient ingredient to have on hand in your kitchen.

Overall, Sutkeri Masala is a must-try for any food enthusiast looking to expand their culinary horizons and explore the flavors of Nepali cuisine.

Reference :  

Jyoti Pathak 2015